Ribeye Steak with Béarnaise: The Ultimate Wine Pairing Experience

Ribeye Steak with Béarnaise: Elevate Your Wine Pairing Game

Few dishes ignite passion among food and wine lovers like a perfectly cooked ribeye steak with a lush Béarnaise sauce. This classic duo is more than just a meal—it's an experience, a celebration of rich flavors, enticing aromas, and the joy of a well-matched glass of wine. Whether you’re a seasoned home cook or exploring new culinary adventures, this guide will walk you through the best ribeye steak recipe, complete with wine pairing recommendations to transform your next dinner into a restaurant-worthy event.

About This Dish: The Magic of Ribeye Steak with Béarnaise

The ribeye steak has long been revered in American steakhouses for its juicy marbling and deep, beefy flavor. Its high fat content renders it tender and flavorful, making it a favorite for grilling, pan-searing, or oven roasting. When paired with Béarnaise—a French sauce famed for its creamy, herbal, and slightly tangy profile—the result is pure decadence.

Béarnaise sauce, a classic offspring of Hollandaise, is traditionally made with clarified butter, egg yolks, vinegar, shallots, and a generous dose of tarragon. Its velvety texture and delicate acidity cut through the ribeye’s richness, elevating every bite. In the U.S., steak and potatoes are a beloved comfort food, and this dish brings together that hearty tradition with French technique, creating an ideal canvas for wine pairing.

Home cooks in America are embracing both Old and New World wines, seeking accessible but memorable pairings. With the rise of specialty grocers like Total Wine, Trader Joe’s, and BevMo, sourcing the perfect bottle has never been easier. This ribeye steak recipe is not just about great food—it's about the joy of discovery at your own table.

Key Ingredients & Their Role

Ribeye Steak

• Flavor: Deep, beefy, and rich thanks to abundant marbling.
• Why it works: The fat content ensures a tender, juicy texture and amplifies umami, the savory note that pairs beautifully with both red and white wines.

Béarnaise Sauce

• Ingredients: Clarified butter, egg yolks, white wine vinegar, shallots, tarragon, and black pepper.
• Flavor: Creamy, tangy, and herbal, with a subtle acidity that balances the steak’s richness.
• Wine pairing connection: The sauce’s acidity and herbal notes open up pairing possibilities—look for wines with fresh acidity, moderate tannins, and herbal or earthy undertones.

Potatoes

• Role: Serve as a neutral, crispy, and comforting side that grounds the plate.
• Flavor: Mild, with a crispy exterior and fluffy interior, often roasted or sautéed with olive oil, garlic, and herbs.
• Wine pairing connection: Potatoes absorb flavors and sauces, making them a perfect backdrop for both steak and wine. Their subtlety won’t compete but will enhance the overall meal.

Aromatics & Herbs

• Shallots, chives, parsley, tarragon: These bright, fresh flavors in both the sauce and garnishes elevate the dish, adding complexity and tying into many wines’ floral or herbal notes.

Ribeye Steak with Béarnaise: Step-by-Step Recipe

Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Servings: 2 Difficulty: Moderate

Ingredients

For the Ribeye Steak

• 2 ribeye steaks (1–1.5 inches thick, bone-in or boneless)
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter

For the Béarnaise Sauce

• 1.5 cups clarified butter (melted, cooled slightly)
• 1/4 cup white wine
• 1/4 cup champagne vinegar (or white wine vinegar)
• 2 tbsp minced shallots
• 1 tbsp black peppercorns
• 3 egg yolks
• 1 tbsp lemon juice
• 1 tbsp fresh tarragon, chopped (plus extra for garnish)
• Kosher salt to taste

For the Potatoes

• 2 cups Yukon Gold or baby potatoes, cubed
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil (or beef tallow)

Instructions

1. Prepare the Potatoes

• Preheat oven to 425°F (220°C).
• Toss potato cubes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
• Roast for 35–40 minutes, tossing halfway through, until golden and crispy.

2. Make the Béarnaise Sauce

• In a small saucepan, combine white wine, vinegar, shallots, and peppercorns. Simmer over medium heat until reduced by half (about 5 minutes). Strain and set aside.
• In a heatproof bowl, whisk egg yolks with the reduced liquid.
• Set bowl over barely simmering water (double boiler method). Whisk constantly until thickened, about 2–3 minutes.
• Slowly drizzle in melted clarified butter while whisking, until the sauce is thick and creamy.
• Stir in lemon juice, chopped tarragon, and salt to taste. Keep warm.

3. Cook the Ribeye Steak

• Pat steaks dry. Season both sides generously with kosher salt and black pepper.
• Heat a cast iron skillet over high heat. Add olive oil and swirl to coat.
• Once the skillet is shimmering, add steaks. Sear without moving for 2–3 minutes per side until a deep golden crust forms.
• Add butter, then baste steaks with the melted butter for another 1–2 minutes.
• For medium-rare, check for an internal temperature of 130–135°F (54–57°C). Adjust cooking time for desired doneness.
• Rest steaks on a board, tented with foil, for at least 5 minutes.

4. Serve

• Slice ribeye steak against the grain. Plate with crispy potatoes and a generous spoonful of Béarnaise sauce. Garnish with extra tarragon.

Nutrition Facts (per serving)

• Calories: 1,025
• Protein: 53g
• Fat: 85g
• Carbohydrates: 17g
• Fiber: 4g
• Sugar: 7g
• Sodium: 2,198mg
• Cholesterol: 265mg

Dietary Information

• Gluten-Free
• Suitable for low-carb and keto diets
• Contains eggs and dairy

Perfect Wine Pairings: Find Your Match

Choosing the best wine for ribeye steak with Béarnaise is about finding balance. The steak’s marbling calls for wines with structure and freshness, while Béarnaise’s buttery tang opens the door to reds, whites, and even robust rosés.

What to Look For in a Wine Pairing

• Body: Medium to full-bodied wines stand up to the steak’s richness.
• Acidity: Fresh acidity in wine cuts through fat and cleanses the palate, echoing Béarnaise’s lively tang.
• Tannins: Moderate to firm tannins complement the steak’s umami, but excessive tannins can clash with the sauce’s creaminess.
• Herbal/Earthy Notes: Echo the tarragon and shallots in Béarnaise for a harmonious match.

Top Wine Recommendations

Pro Tip: For adventurous pairings, try a bold rosé from California or Provence—its firm structure and subtle fruit can surprise you alongside steak and Béarnaise.

Vinomat makes it easy to browse these recommended wines, filter by store availability, and find the perfect match for your meal.

Cooking Tips & Techniques

• Room Temperature Steak: Let your ribeye steak rest at room temp for at least 30 minutes before cooking. This ensures even cooking and a perfect sear.
• The Sear: Use a heavy cast iron skillet for maximum heat retention and a crusty sear. Don’t crowd the pan—give steaks space to caramelize.
• Resting: Always rest steaks after cooking. This allows juices to redistribute, preventing loss of flavor.
• Sauce Consistency: Whisk Béarnaise constantly over gentle heat; if it thickens too much, add a splash of warm water.
• Potato Perfection: Parboil potatoes before roasting for the fluffiest insides and crispiest outsides.
• Herb Freshness: Use fresh tarragon and shallots for the brightest, most aromatic Béarnaise.
• Common Mistakes: Avoid overcooking the steak (use a thermometer) and splitting the sauce (add butter slowly, keep heat low).

Serving Suggestions

Bring your ribeye steak to the table on a warm platter, topped with a generous spoonful of Béarnaise and a sprinkle of fresh tarragon. Arrange crispy potatoes alongside, perhaps with sautéed mushrooms or garlicky green beans for color and freshness.

For a true steakhouse feel, serve with a simple green salad and crusty bread. Set the mood with good lighting, your favorite playlist, and, of course, a decanter of your chosen wine. Individual ramekins of Béarnaise allow guests to customize every bite. Don’t forget to chill your reds slightly and let whites warm up from fridge-cold to reveal their full bouquet.

Conclusion: Savor the Ribeye Steak Experience

A perfectly cooked ribeye steak with Béarnaise is more than just dinner—it’s a celebration of flavor, texture, and the art of pairing food with wine. Whether you’re cooking for a special occasion or elevating a weeknight, let Vinomat be your guide to discovering wines that bring out the best in every bite. Explore, taste, and enjoy the ultimate steakhouse experience at home—one sip, one bite at a time.