Steak Bearnaise

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 Servings
Calories: 410kcal

Ingredients

  • 1 lb New York strip steak
  • 3 tbsp Steak seasoning Montreal steak seasoning or comparable brand

Bearnaise Sauce

  • 4 tbsp Butter melted
  • 2 tbsp Shallot minced
  • 2 tbsp White wine vinegar
  • 2 Egg yolks
  • 2 tbsp Tarragon chopped
  • 1 tbsp Lemon juice

Instructions

  • Season both sides of the steak with the steak seasoning, salt, and pepper.
  • Preheat a grill or grill pan on medium heat.
  • Cook the steak to your desired temperature using a thermometer (see below)
  • Set the steak on a cutting board to rest for 3 - 5 minutes.
  • Slice against the grain and spoon the sauce over top to serve.

Bearnaise Sauce

  • Heat 1 tbsp of butter in a saucepan on medium heat. Saute the shallots for 1 - 2 minutes until soft. Add in the vinegar; simmer for 1 minute. Remove from heat and let cool.
  • In a bowl whisk the egg yolks and shallot vinegar mixture; season with salt and pepper. Slowly drizzle in the rest of the melted butter while whisking. The sauce should become thick and smooth. Whisk in the tarragon and lemon juice to finish.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 410kcal | Carbohydrates: 5g | Protein: 26g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 219mg | Sodium: 169mg | Potassium: 508mg | Fiber: 1g | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 4mg

Steak Bearnaise

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 410 kcal

Ingredients
  

  • 1 lb New York strip steak
  • 3 tbsp Steak seasoning Montreal steak seasoning or comparable brand

Bearnaise Sauce

  • 4 tbsp Butter melted
  • 2 tbsp Shallot minced
  • 2 tbsp White wine vinegar
  • 2 Egg yolks
  • 2 tbsp Tarragon chopped
  • 1 tbsp Lemon juice

Instructions
 

  • Season both sides of the steak with the steak seasoning, salt, and pepper.
  • Preheat a grill or grill pan on medium heat.
  • Cook the steak to your desired temperature using a thermometer (see below)
  • Set the steak on a cutting board to rest for 3 - 5 minutes.
  • Slice against the grain and spoon the sauce over top to serve.

Bearnaise Sauce

  • Heat 1 tbsp of butter in a saucepan on medium heat. Saute the shallots for 1 - 2 minutes until soft. Add in the vinegar; simmer for 1 minute. Remove from heat and let cool.
  • In a bowl whisk the egg yolks and shallot vinegar mixture; season with salt and pepper. Slowly drizzle in the rest of the melted butter while whisking. The sauce should become thick and smooth. Whisk in the tarragon and lemon juice to finish.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 410kcalCarbohydrates: 5gProtein: 26gFat: 31gSaturated Fat: 15gCholesterol: 219mgSodium: 169mgPotassium: 508mgFiber: 1gSugar: 1gVitamin A: 711IUVitamin C: 4mgCalcium: 111mgIron: 4mg
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