Ingredients

Serves 4

　　

For bèarnaise butter:

3 tablespoons unsalted butter, softened

　　2 teaspoons finely chopped fresh tarragon leaves

　　2 teaspoons minced shallot

　　1/2 teaspoon fresh lemon juice, or to taste

　　1/8 teaspoon salt

　　four 1-inch-thick rib-eye steaks

　　vegatable oil for rubbing on steaks

　　

Step 1

On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.

　　

Step 2

Prepare grill.

　　

Step 3

Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

　　

Step 4

Serve steaks topped with slices of bèarnaise butter.