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New York Strip with Béarnaise Sauce

Name: New York Strip with Béarnaise Sauce
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 2 1855 Black Angus Beef New York Strip Steaks; 2 sprigs of rosemary; A drizzle of olive oil; Salt and pepper to taste; 1 shallot, diced; 1 tablespoon tarragon, chopped; ¼ cup sherry vinegar; 2 egg yolks; 1 tablespoon water; 10 tablespoons butter; Dash of lemon juice; Salt and pepper to taste

This mouthwatering, homemade Béarnaise sauce is the perfect complement to a cast-iron-seared New York strip steak.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 2

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Ingredients

2 1855 Black Angus Beef New York Strip Steaks
2 sprigs of rosemary
A drizzle of olive oil
Salt and pepper to taste
1 shallot, diced
1 tablespoon tarragon, chopped
¼ cup sherry vinegar
2 egg yolks
1 tablespoon water
10 tablespoons butter
Dash of lemon juice
Salt and pepper to taste

Instructions

Sprinkle salt and pepper on both sides of the New York strip steaks.
In a cast iron pan, heat a drizzle of oil until piping hot. Cook your steak for about 4-5 minutes on both sides, or until cooked to your desired doneness.
After you flip the steaks over for the first time, add the sprigs of rosemary.
Cover steaks loosely with tin foil while you make your Béarnaise sauce.
To make Béarnaise sauce, mix diced shallot and chopped tarragon with sherry vinegar in a saucepan. Add a sprinkle of salt and pepper.
Bring the mixture to a boil. Once at a boil, reduce to a low simmer until the liquid has absorbed. Set aside to cool.
Once the vinegar mixture has cooled, add in your egg yolks and water over low heat.
Whisk for 5-7 minutes, or until the yolks have doubled in size and they are a smooth, foamy texture.
Once creamy, melt the butter in a separate pot, or in the microwave, and slowly start to mix the melted butter in the egg yolk mixture. Do not add all the butter at once.
Continue to whisk the mixture so that the butter melts and mixes without breaking the sauce (“breaking” means separating) for another 5-8 minutes.
Turn heat off, sprinkle salt and pepper to taste, and add a splash of lemon juice to finish off. Now, the texture of your sauce should be similar to the texture of a thick, creamy dressing.
Top your cooked steak with Béarnaise Sauce and enjoy!

Recipe courtesy of Lindsey Eats LA.

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