← All recipes
Sauces & Dips

Steak with Béarnaise Sauce

Steak Ingredients

  • 4 ribeye steaks
  • 2 tablespoons butter
  • Salt and pepper to taste

Béarnaise Sauce

  • 4 egg yolks
  • 2 teaspoons white wine vinegar
  • 2 pinches onion powder
  • 2 tablespoons fresh tarragon, finely chopped
  • 2/3 pound butter
  • Salt and pepper to taste

Salad

  • 2 oz arugula
  • 2 oz lettuce
  • 8 oz cherry tomatoes, quartered

Directions

  1. Allow steaks and eggs to come to room temperature.
  2. Separate egg yolks from whites and place yolks in a heat-resistant bowl.
  3. Combine vinegar, onion powder, and tarragon in a small bowl.
  4. Whisk yolks until smooth.
  5. Melt butter gently; do not overheat.
  6. Slowly whisk butter into yolks until sauce thickens.
  7. Whisk in vinegar mixture and season with salt and pepper.
  8. Keep sauce warm in a water bath.
  9. Pan-fry or grill steaks to desired doneness.
  10. Serve steaks with Béarnaise sauce and salad.

Tip

  • Keep the sauce warm by placing the bowl over hot water that has been removed from the heat.