Dinner: Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)

Recipe by /contributors/shelley-wiseman Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat.

Ingredients

2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
1 tablespoon vegetable oil

Instructions

Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.

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