Pan-Seared Rib-Eye Steak with Béarnaise Sauce, Rosemary Potatoes and Asparagus

Béarnaise sauce is one of the most elegant toppings you can add to a steak. This classic French sauce, infused with fragrant tarragon and a splash of white wine vinegar, is lightened and brightened here to create a vibrant finish that enhances the rich flavor of rib-eye without feeling heavy. Paired with crispy roasted fingerling potatoes and tender asparagus, this dish transforms a simple steak dinner into a luxurious experience.

This recipe walks you through every step, from achieving the perfect sear on the steak to making the sauce from scratch. The result is a beautifully plated meal that feels special enough for a celebration but is approachable enough for a weeknight treat. Get ready to impress your family or guests with this steakhouse-quality dish made right in your own kitchen.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

12 ounce Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry all produce. Halve the fingerling potatoes lengthwise (quarter any large ones so they cook evenly). Strip the rosemary leaves from the stems and finely chop enough to yield 1 tablespoon. On a baking sheet, toss the potatoes with the chopped rosemary and a drizzle of vegetable oil. Season with salt and pepper. Roast for 25 minutes total, but we’ll add more to the sheet after 10 minutes.
2. While the potatoes start roasting, halve, peel and finely chop the shallot. Pick the tarragon leaves from the stems and roughly chop enough to yield 1 tablespoon. Trim the woody bottom ends from the asparagus.
3. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Pat the rib-eye steak dry with a paper towel and season all over with salt and pepper. Add the steak to the hot pan and cook to your desired doneness, 3-6 minutes per side. Remove the steak from the pan and let it rest on a cutting board. Reduce the heat to medium-low.
4. After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Toss the potatoes and push them to one side of the sheet. Add the asparagus to the other side, toss with a drizzle of oil and season with salt and pepper. Return the sheet to the oven and continue roasting until the asparagus is tender and lightly browned and the potatoes are done, 10-15 minutes more.
5. Add the chopped shallot to the pan you used for the steak. Cook over medium-low heat, tossing, until just softened, 1-2 minutes. Pour in the white wine vinegar and scrape up any browned bits from the bottom of the pan. Add the chopped tarragon. Cook until the vinegar evaporates, about 1 minute. Stir in ½ cup water and the beef stock concentrate. Bring to a boil, then reduce the heat and simmer until the liquid reduces by half, 2-3 minutes. Remove from heat and stir in 2 tablespoons butter until melted. Season with salt and pepper to taste.
6. Slice the rested steak against the grain. Divide the roasted potatoes, asparagus and sliced steak between plates. Spoon the béarnaise sauce over the steak and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute rib-eye with another tender cut like New York strip or filet mignon. Adjust cooking time based on thickness.

Can I make the béarnaise sauce ahead of time?

The sauce is best made fresh, but you can prepare it up to an hour in advance and keep it warm over low heat, stirring occasionally. Reheat gently if needed.

What can I use instead of tarragon?

Tarragon is key to the classic béarnaise flavor, but you can substitute with fresh chervil or a mix of parsley and a pinch of fennel seeds for a similar anise-like note.