Pan-Seared NY Strip Steak with Sauce Bearnaise
Chef Jason
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
French
Author:
Chef Jason
Servings
1-2
Prep Time
60 minutes
Cook Time
20 minutes
Indulge in Chef Jason's NY Steak with Béarnaise Sauce, a luxurious dish featuring perfectly grilled New York strip steak smothered in creamy, herb-infused Béarnaise sauce. This elegant recipe promises to elevate your dining experience with every savory bite. Serve alongside your favorite sides for a gourmet meal that's sure to impress! 🥩🌿🍴
Ingredients
-
1 14 ounce NY strip steak
- 2 russet potatoes
-
1 bunch tarragon
-
8 tablespoons clarified butter
-
2 ounces bearnaise reduction
-
4 egg yolks
-
1 packet S&P Seasoning
-
1 tablespoon olive oil
-
2 tablespoons unsalted butter
-
1 garlic clove
-
3 sprigs thyme
- Cutting board
- Knife
- Large saute pan
- Large metal spoon
- Tongs
- Plate
- Paper towels
- 2 medium-small sauce pots
- Metal or glass mixing bowl
- Whisk
- Plastic wrap
- Aluminum foil
- Fork
-
Olive oil
-
S&P Seasoning
MISE EN PLACE 🔪
Directions
One Hour Before Cooking
Preheat your oven to 400F.
Prick the potatoes with the fork and rub with olive or olive oil. Season with a pinch ofS&P Seasoning.
- Wrap in aluminum foil and place in your oven to bake until tender, about 1 hour.
PREP 🥒
Just before cooking, remove the steak from its packaging. Set aside on a paper towel-lined plate at room temperature to temper.
Fill a sauce pot halfway with water and bring to a simmer.
- Pick and slice the tarragon.
- In a sauce pot over medium-low heat, melt the clarified butter. Remove from heat and set aside.
HOW TO COOK 🍳
Place the egg yolks and bearnaise reduction in a mixing bowl and set over the simmering water.
- Whisk constantly as you take the bowl on and off the heat until the egg yolks have thickened and cooked.
Remove the bowl from the heat and slowly drizzle the clarified butter as you continue to whisk constantly. Season with S&P Seasoning, cover with plastic wrap, and set aside in a warm place.
Heat a large saute pan over high heat. Season the steak with S&P Seasoning.
Add the olive oil to the preheated pan. Just before the oil begins to smoke, add the steak.
- Flip the steak every 30 seconds until a solid medium-rare, about 2-3 minutes (or adjust the time according to your preferred doneness).
- Just before the steak is finished, add the butter. Smash the garlic clove and add it to the pan. along with the thyme. Use a metal spoon to baste the steak until it passes the “bounce test,” about one minute.
- Remove the steak from the pan and set it on your cutting board to rest, topped with the garlic and thyme.
- Finish the bearnaise with the sliced tarragon. Taste and adjust the seasoning.
- Carve the steak and top with that luxurious Sauce Bearnaise. Enjoy!!
Recipe Note
This class includes our Bearnaise Reduction. We’ve shared the recipe below so you can recreate it in your own kitchen.
Bearnaise Reduction
Ingredients
½ cup white wine
¼ cup Champagne vinegar
¼ cup water
3 sprigs tarragon
1 small shallot
6 black peppercorns
To make
Thinly slice the shallot and place in a sauce pot, along with the wine, vinegar, water, tarragon, and peppercorns.
Bring to a boil, then once boiling, turn the heat down to maintain a simmer. Simmer until the liquid has reduced by half.
Strain with a fine mesh strainer, then cover and reserve in your refrigerator.