Company Steak With Bearnaise Butter

Total Time: 25 mins

Prep Time: 15 mins

Cook Time: 10 mins

Servings: 4


  • 3 tablespoons unsalted butter, softened
  • 2 teaspoons finely chopped fresh tarragon leaves (or 1 t dried)
  • 2 teaspoons minced shallots (or 1 t minced garlic and 1 t minced onion as a substitute for shallot)
  • 1⁄2 teaspoon fresh lemon juice, to taste
  • 1⁄8 teaspoon salt
  • 4 steaks, of your choice (especially good on rib eye, sirloin, and even rich filet mignon)


  1. Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don’t have shallots on hand), lemon juice, and salt.
  2. Mix well.
  3. Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
  4. Season steaks with pepper and a bit of oil and grill.
  5. Top hot steaks with a generous slice of butter and serve.
  6. Leftover butter can be stored in the frige for about a week, tightly wrapped.