2 buffalo ribeye steaks, 12 ounces each
1 tablespoon olive oil
2 egg yolks
1/4 lemon, juiced
1 pinch salt
1 pinch tarragon
1 pinch cayenne pepper
2 drops Tabasco
1/4 jalapeno pepper, ribs and seeds removed
1/4 pound butter, unsalted, melted in microwave
1/4 Roma tomato, seeded and coarsely chopped
1 tablespoon olive oil
2 egg yolks
1/4 lemon, juiced
1 pinch salt
1 pinch tarragon
1 pinch cayenne pepper
2 drops Tabasco
1/4 jalapeno pepper, ribs and seeds removed
1/4 pound butter, unsalted, melted in microwave
1/4 Roma tomato, seeded and coarsely chopped
Preparation
Thaw your steaks in the refrigerator overnight. This will reduce the amount of liquid purge from your steaks. Prior to the cooking time, remove the steaks from the refrigerator and allow them to come up to room temperature. Rub your steaks with the olive oil right before cooking to help them retain moisture and avoid sticking to the grill. Gather the ingredients for the sauce. Send the "Grill Master" in your family out to cook the steaks andbegin the sauce. Buffalo is a lean meat and should be enjoyed medium-rare. A 12 ounce steak will cook up medium-rare over a medium hot fire with about 8 minutes on each side.
Put the egg yolks, juice, seasonings and jalapeno into a blender. Cover and blend until the egg mixture gets frothy. Slowly pour very hot butter (but not boiling) into the egg mixture while blending at a medium speed. When all the butter has been added the mixture should be thick. Add the tomato and blend for 20 seconds. Make the sauce as close to serving as possible and keep it in a warm place (beside the stove or oven is good), but not too warm or the egg yolks will setup and turn the sauce lumpy.
Top your steak with 2-3 ounces of the sauce right before service. Excellent served with spicy black beans, dirty rice and a cold Margarita!!!
