Pan Grilled Rib Steak with Bearnaise

A very easy version of a bistro classic. A slightly adapted version of this recipe appears in the November 2010 issue of Saveur magazine (p. 84). Both recipes are based on a version served at the Parisian bistro Chez Georges.

After the steaks come to room temperature, the recipe takes about 15 minutes to execute, from pan grilling the steaks (8 or so minutes) to finishing the simple bearnaise sauce (pan drippings, brandy, cream).

I made one change to this recipe (as did the writer of the Saveur version) in that I seasoned the meat prior to cooking, where the recipe calls for seasoning the sauce rather than the meat.

Served with a mesclun, apple, English cheddar and toasted walnut salad. Dessing was the apple cider vinaigrette from Barefoot Contessa (Back to Basics).