Recipe - Grilled Rib-Eye Steaks With Cucumber Relish

FOR BEARNAISE BUTTER
3 tablespoon Unsalted butter; softened
2 teaspoon Finely chopped fresh
tarragon leaves
2 teaspoon Minced shallot
One half teaspoon Fresh lemon juice; or to
taste
1/8 teaspoon Salt
Four; (1inchthick)
; ribeye steaks
Vegatable oil for rubbing on
steaks

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 4inchlong log and wrap. Chill butter 1 hour long, or until firm.
Bearnaise butter may be made 5 days ahead and kept chilled, wrapped
tightly.

Prepare grill.

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 mediumrare meat. (Alternatively,
steaks may be grilled in a hot wellseasoned ridged grill pan over
moderately high heat.)

Serve steaks topped with slices of bearnaise butter.

Serves 4.

Gourmet August 1994

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