Steak with Bearnaise Sauce
Alright team, on today’s menu we have grilled steak with bearnaise sauce! If you haven’t noticed by now, I’m a sauce guy. Don’t get me wrong, one should be able to cook a steak well enough that it doesn’t need sauce. However, that doesn’t stop me from still wanting a sauce… I grilled up a large ribeye steak using a simple seasoning combination along with some of my BLK Hot Sauce from FYR Starter. Then I topped the cooked steak with a béarnaise sauce. This sauce is actually pretty simple to make and has the effect of a zesty, creamy butter. It is delicious! Finish with some crispy potatoes and you have a winner. All you need is 30 minutes of prep time and 1.25 hours of cooking time and you’ll be ready to serve a full steak dinner to four people. Table of Contents Why You’ll Love this Béarnaise Sauce RecipeSteak with Bearnaise Sauce IngredientsHow to Make this Easy Bearnaise Sauce RecipeCreate Your Sauce:Important NoteCook Your Potatoes:Prepare and Grill Your Steak:Steak with Bearnaise Sauce Tips and TricksMore Saucy Steak RecipesHow to Store Leftovers & ReheatWhat to Serve with Steak with Bearnaise SauceRecipe FAQ’s – Steak with BEarnaise Sauce Flavor X Fire & FOOD X FireSteak with Béarnaise Sauce Recipe Why You’ll Love this Béarnaise Sauce Recipe Steak with Bearnaise Sauce Ingredients How to Make this Easy Bearnaise Sauce Recipe Create Your Sauce: Create Your Sauce: Important Note Cook Your Potatoes:Prepare and Grill Your Steak: Cook Your Potatoes: Prepare and Grill Your Steak: Steak with Bearnaise Sauce Tips and Tricks More Saucy Steak Recipes How to Store Leftovers & Reheat What to Serve with Steak with Bearnaise Sauce Recipe FAQ’s – Steak with BEarnaise Sauce Flavor X Fire & FOOD X Fire Steak with Béarnaise Sauce Recipe Why You’ll Love this Béarnaise Sauce Recipe If you have a special occasion coming up, bring out this dish to take it to a new level! It’s made of a simple but flavorful steak that is paired with a classic sauce. The creamy sauce only takes 20ish minutes to make, and it will blow your mind! Steak with Bearnaise Sauce Ingredients All you need for this recipe are a few simple ingredients. You’ll start out with a thick cut ribeye steak, seasoned with kosher salt, black pepper, garlic powder, and BLK Hot Sauce. Then, you’ll prepare some potatoes with kosher salt, black pepper, garlic powder, and beef tallow. Finally, you’ll make your béarnaise sauce out of clarified butter, white wine, champagne vinegar, minced shallots, raw egg yolks, a splash of lemon juice, black peppercorns, tarragon stalks, and kosher salt. How to Make this Easy Bearnaise Sauce Recipe Create Your Sauce: To start out this steak with bearnaise sauce recipe, preheat a medium heat fire for direct cooking (around 325F). Add a stainless steel skillet to the grill to preheat 2 minutes before cooking. Next, add your white wine, champagne vinegar, minced shallots and peppercorns to the skillet and bring to a simmer. Let simmer until the liquid has reduced by half (5 minutes), then pull off and cool the liquid. Then, strain the infused liquid and add to a glass bowl ideal for your immersion blender. Place egg yolks in the small bowl and blend for 10 seconds. Melt butter, then turn on your blender. Slowly add the hot butter to the heatproof bowl and blend until it begins to thicken and you’re out of melted butter. Fold in the kosher salt and chopped tarragon, then keep smooth sauce warm until serving. Important Note Reheating béarnaise can be tricky, because if done too fast the sauce will split. Therefore, it’s important that you have a way to keep this sauce warm until you’re ready to serve. Alternatively, you can reheat it slowly over the fire (or stove), stirring continuously until warm. You could also use a microwave, but if you choose that option I recommend heating it in 10-20 second increments and stirring between each increment. Cook Your Potatoes: What combo is better than steak and potatoes? To make the best potatoes that are paired with this steak and bearnaise sauce dish, preheat a high heat fire for direct cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling. When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes. To fry the potatoes, preheat a skillet over the fire and melt some beef tallow. Add your potatoes to cook until nice and crispy (about 8-10 minutes). Once the potatoes are good, pull them off the fire, but keep warm. Prepare and Grill Your Steak: Now, it’s time to grill the steak! Slather your ribeye steak with BLK Hot sauce as a binder and season with the salt, pepper and garlic powder. Set to the side until ready to cook. Then, preheat your grill to high heat temperature (around 400F) for direct cooking. Once the grill is heated, add your steaks and cook until 120F internal (around 10-15 minutes per side depending on thickness). When the steaks are done cooking, pull them off and let them rest at room temperature for 10 minutes. Finally, slice up your steak and serve with the potatoes on the side and the bernaise sauce drizzled over top. Enjoy! Steak with Bearnaise Sauce Tips and Tricks If this is your first time making this luscious sauce at home, you’ll want to closely follow the directions to help it get that creamy texture. Create the shallot reduction, then use an immersion blender to add the remaining ingredients step by step. If you don’t have an immersion blender, a regular one can work, but make sure to scrape the sides and ensure it’s fully blended. More Saucy Steak Recipes How to Store Leftovers & Reheat Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in a skillet for maximum freshness. Make sure to store sauce, steak, and potatoes separately to avoid sogginess. What to Serve with Steak with Bearnaise Sauce While this recipe includes fried potatoes on the side, you might want some veggies to balance out the heaviness. Some cooked asparagus, brussels sprouts, or a side salad would all work well! Pair with a nice wine and you’ll have a complete dining experience. Recipe FAQ’s – Steak with BEarnaise Sauce Is Bearnaise Sauce a French Mother Sauce? There are 5 French mother sauces, and this classic French sauce is kind of one of them. Let me explain: the five mother sauces of French cuisine are Tomato, Hollandaise, Béchamel, Velouté, and Espagnole. Bearnaise sauce is a variation of Hollandaise sauce, which is the sauce used for eggs benedict. The main difference is that Hollandaise uses cayenne and white pepper, while Bearnaise uses fresh tarragon, shallot, and black pepper. Can I Use a Different Type of Steak? There are multiple types of steak you can use for this recipe. A New York strip steak, ribeye, filet mignon, or your own favorite cut of beef will work great with the delicious sauce. For more with steak, check out Ribeye Cap Steak Recipe with Horseradish Sauce and Grilled NY Strips with Garlic Chili Sauce. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 1 Thick Cut Ribeye Steak▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 1 tbsp Garlic Powder▢ 1 tbsp BLK Hot Sauce ▢ 1 Thick Cut Ribeye Steak ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 1 tbsp Garlic Powder ▢ 1 tbsp BLK Hot Sauce Potatoes: ▢ 2 cups Potatoes cubed▢ 1.5 tsp Kosher Salt▢ 1 tsp Black Pepper▢ 1 tsp Garlic Powder▢ Beef Tallow as needed ▢ 2 cups Potatoes cubed ▢ 1.5 tsp Kosher Salt ▢ 1 tsp Black Pepper ▢ 1 tsp Garlic Powder ▢ Beef Tallow as needed Bearnaise Sauce: ▢ 1.5 cups Clarified Butter melted▢ ¼ cup White Wine▢ ¼ cup Champagne Vinegar▢ 2 tbsp Minced Shallots▢ 3 Egg Yolks▢ 1 tbsp Lemon Juice▢ 1 tbsp Black Peppercorns▢ 1 tbsp Tarragon chopped▢ Kosher Salt to taste ▢ 1.5 cups Clarified Butter melted ▢ ¼ cup White Wine ▢ ¼ cup Champagne Vinegar ▢ 2 tbsp Minced Shallots ▢ 3 Egg Yolks ▢ 1 tbsp Lemon Juice ▢ 1 tbsp Black Peppercorns ▢ 1 tbsp Tarragon chopped ▢ Kosher Salt to taste Bearnaise: Preheat a medium heat fire for direct cooking (around 325F). Add a stainless steel skillet to the grill to preheat 2 minutes before cooking.Add your white wine, champagne vinegar, minced shallots and peppercorns to the skillet and bring to a simmer. Let simmer until the liquid has reduced by half (5 minutes), then pull off and cool the liquid.Strain the infused liquid and add to a bowl ideal for your immersion blender. Add your egg yolks to the bowl and blend for 10 seconds. With warm clarified butter and your blender running, slowly add the butter to the bowl and blend until it begins to thicken and you're out of butter. Fold in the kosher salt and chopped tarragon, then keep warm until serving. Preheat a medium heat fire for direct cooking (around 325F). Add a stainless steel skillet to the grill to preheat 2 minutes before cooking. Preheat a medium heat fire for direct cooking (around 325F). Add a stainless steel skillet to the grill to preheat 2 minutes before cooking. Add your white wine, champagne vinegar, minced shallots and peppercorns to the skillet and bring to a simmer. Add your white wine, champagne vinegar, minced shallots and peppercorns to the skillet and bring to a simmer. Let simmer until the liquid has reduced by half (5 minutes), then pull off and cool the liquid. Let simmer until the liquid has reduced by half (5 minutes), then pull off and cool the liquid. Strain the infused liquid and add to a bowl ideal for your immersion blender. Strain the infused liquid and add to a bowl ideal for your immersion blender. Add your egg yolks to the bowl and blend for 10 seconds. Add your egg yolks to the bowl and blend for 10 seconds. With warm clarified butter and your blender running, slowly add the butter to the bowl and blend until it begins to thicken and you're out of butter. With warm clarified butter and your blender running, slowly add the butter to the bowl and blend until it begins to thicken and you're out of butter. Fold in the kosher salt and chopped tarragon, then keep warm until serving. Fold in the kosher salt and chopped tarragon, then keep warm until serving. Potatoes: Preheat a high heat fire for direct cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling.When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes.Preheat a skillet over the fire and melt some beef tallow. Add your potatoes to cook until nice and crispy (about 8-10 minutes). Once the potatoes are good, pull off and keep warm. Preheat a high heat fire for direct cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling. Preheat a high heat fire for direct cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling. When the water is boiling, add the baking soda to the water and stir. When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 10-15 minutes). Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes. When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes. Preheat a skillet over the fire and melt some beef tallow. Preheat a skillet over the fire and melt some beef tallow. Add your potatoes to cook until nice and crispy (about 8-10 minutes). Add your potatoes to cook until nice and crispy (about 8-10 minutes). Once the potatoes are good, pull off and keep warm. Once the potatoes are good, pull off and keep warm. Steak: Slather your ribeye steak with BLK Hot sauce as a binder and season with the salt, pepper and garlic powder. Set to the side until ready to cook.Preheat your grill to high heat temperature (around 400F) for direct cooking.Add your steak to the grill and cook until 120F internal (around 10-15 minutes per side depending on thickness). When the steaks are done cooking, pull them off and let them rest for 10 minutes.Slice your steak up and serve with the potatoes on the side and the bearnaise drizzled over top. Enjoy! Slather your ribeye steak with BLK Hot sauce as a binder and season with the salt, pepper and garlic powder. Set to the side until ready to cook. Slather your ribeye steak with BLK Hot sauce as a binder and season with the salt, pepper and garlic powder. Set to the side until ready to cook. Preheat your grill to high heat temperature (around 400F) for direct cooking. Preheat your grill to high heat temperature (around 400F) for direct cooking. Add your steak to the grill and cook until 120F internal (around 10-15 minutes per side depending on thickness). Add your steak to the grill and cook until 120F internal (around 10-15 minutes per side depending on thickness). When the steaks are done cooking, pull them off and let them rest for 10 minutes. When the steaks are done cooking, pull them off and let them rest for 10 minutes. Slice your steak up and serve with the potatoes on the side and the bearnaise drizzled over top. Enjoy! Slice your steak up and serve with the potatoes on the side and the bearnaise drizzled over top. Enjoy! Serving: 4g | Calories: 879kcal | Carbohydrates: 26g | Protein: 17g | Fat: 79g | Saturated Fat: 47g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 353mg | Sodium: 2752mg | Potassium: 796mg | Fiber: 4g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!