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Steak with Bernaise Recipe

Steak with Bernaise

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 11-20 of 67

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  • on September 16, 2011

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    This recipe was good. The preparation of the ribeye as instructed by Ina was absolutely perfect. The meat was flavorful, not over-seasoned, moist, and had perfect texture. Let me stipulate that it's been a while since I've had bernaise sauce, but my bernaise sauce tasted really buttery. The buttery flavor was the last thing on my palatte after eating it. So, I may use a little less butter next time, but the consistency was good and I still finished all of it.

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  • on September 04, 2011

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    The steak was great but I messed up the sauce. My problem is when I take the top off the blender to add the butter the contents fly out. Any suggestions other than a new blender?

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  • on August 16, 2011

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    I just want to say thank u Ina for this recipe. We did not make the bernaise sauce as we have that all the time but utilized your method for cooking the steaks and stole your roquefort butter recipe from your postcards in Paris episode for the topping along with your basil potato pureee another 5 star recipe. The steaks were amazing as well as your previously listed recipes. Thank u for making this the best brithday ever and kudos to my chef hubby who trusted your recipes, in this instance it was a major payoff, the last time I had a melt in your mouth steak I was at Ruth Chris's or Morton's in Houston, tonight we matched that in our very own home. Try this recipe for the steaks and the above ref. they rock:

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  • on March 13, 2011

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    Simply Delicious!

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  • on March 08, 2011

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    I must have done something wrong...it was thin like water. The only thing I can think of is that I did not reduce the wine and vinegar long enough. I tried to make a rue and then add the watery mixture, but it lumped up on me.

    I will try it again though...the flavor is delicious...just not the right consistency.

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  • on February 13, 2011

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    I made this recipe for my husband last night. It was wonderful, easy to follow and got rave reviews from my husband. The sauce was exceptional...thanks Ina!

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  • on January 08, 2011

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    I love bernaise sauce and have been looking for an easy to make version.

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  • on January 07, 2011

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    This is a classic Bearnaise sauce recipe brought up to modern standards by using a blender. I love Bearnaise except for one thing. The vinegar. It always overpowers the sauce so I just leave it out and only use white wine. It makes a world of difference. Also, finish it off with a pinch of Cayenne pepper. Delish!

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  • on January 05, 2011

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    The sauce would have been good if the vinegar hadn't overpowered it. I tried everything to tame the vinegar and it still didn't help. Next time I will cut the vinegar out or substitute a medium white wine.

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  • on December 30, 2010

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    The recipe is delicious...as always with Ina.

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