Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)

For steaks

• 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
• 1 tablespoon vegetable oil

For béarnaise

• 1/4 cup dry white wine
• 1/4 cup white-wine vinegar
• 1/4 cup finely chopped shallots
• 2 tablespoons chopped fresh tarragon, divided
• 3 large egg yolks
• 1 stick unsalted butter, cut into 8 pieces
• 1/2 teaspoon fresh lemon juice, or to taste

• 1 bay leaf

• 1 tablespoon Thyme
  

• Cook steaks:
  Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).

  Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.

  Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.

  Make béarnaise while steaks stand:
  Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.

  Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).

  Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.
  

• Shoe String Potatoes

• About 6 cups vegetable oil for frying
• 2 russet (baking) potatoes (1 1/2 pounds total)
• Equipment: a deep-fat thermometer; an adjustable-blade slicer fitted with 1/8-inch julienne blade

Preparation

Heat 2 inches oil to 375°F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.

Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.

Fry potatoes in 5 or 6 small batches, stirring, until golden brown, about 2 minutes per batch. (Return oil to 375°F between batches.) Drain potatoes on paper towels and season with salt.

This turned out great!! Jason cooked it more than i did actually. I picked it out, handed him spices, and separated the egg yolks... :) I added the bay leaf and thyme to the original recipe according to reviewers. This came from Epicurious :http://www.epicurious.com/recipes/food/views/Pan-Seared-Rib-Eye-Steak-with-Bearnaise-em-Entrecote-Bearnaise-em-241756