- 1/4 cup dry white wine
- 1 tablespoon minced shallot
- 1/4 teaspoon dried tarragon
- 5 tablespoons butter, room temperature
- 1 tablespoon minced fresh tarragon
- Olive oil
- 2 12-ounce rib-eye steaks (each about 1 to 1 1/4 inches thick)
- Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool completely.
- Mix butter and fresh tarragon into shallot mixture. Season with salt and pepper. Form butter mixture into log; wrap in plastic and chill until firm. (Can be made 3 days ahead. Keep chilled.) Cut butter into 1/3-inch-thick slices. Bring to room temperature before continuing.
- Brush large nonstick skillet with oil; heat over medium-high heat. Sprinkle steaks with salt and pepper; add to skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Overlap butter slices atop steaks and serve.