Pan Blackened Steak Tips Recipe

Prep steak

Pat steak tips dry with paper towels. Trim any excess fat and let come to near room temperature for 20–30 minutes.

Season

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme and cayenne. Sprinkle seasoning evenly over the steak tips and rub to coat.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 2 tbs vegetable oil and swirl to coat.

Blacken and cook

Add steak tips in a single layer without overcrowding (work in two batches if needed). Sear undisturbed 2–3 minutes until a dark crust forms, then flip and cook 1.5–3 minutes more depending on thickness and desired doneness (for medium-rare target 125–130°F / 52–54°C after resting).

Finish in pan

During the last 30 seconds add 1 tbs butter to the pan and spoon the melted butter over the steak tips to baste and add shine.

Rest

Transfer steak tips to a plate and loosely tent with foil. Rest 5–7 minutes to allow juices to redistribute.

Make shallot reduction

In a small saucepan combine white wine vinegar, dry white wine, and minced shallot with 1 tablespoon of chopped tarragon. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (3–5 minutes). Strain solids and return liquid to a heatproof bowl; discard solids.

Temper egg yolks

Place the strained reduction over a double boiler (bowl set over gently simmering water, bowl not touching water). Whisk in the egg yolks vigorously until mixture thickens slightly and becomes pale, about 2–3 minutes.

Emulsify with butter

Very slowly drizzle the warm clarified/melted butter into the egg yolk mixture while whisking constantly to create a smooth, thick emulsion. If sauce becomes too thick, whisk in a teaspoon of warm water or 1/2 tsp lemon juice to loosen.

Finish sauce

Remove from heat. Stir in remaining chopped tarragon, chives, lemon juice, salt, and white pepper. Fold in the chopped cooked lobster meat gently to warm through (do not boil). Keep sauce warm (hold over very low heat or in thermos) until serving.

Rice: If serving rice, reheat cooked rice gently with a splash of water in microwave or on stove until hot and fluffy. Baked potato: prick potato with fork and bake at 400°F/200°C for 45–60 minutes until tender (or microwave 6–10 minutes for quicker option). Mashed potatoes: reheat gently with a little milk and butter until smooth. Vegetables: steam or sauté mixed vegetables until just tender, about 4–6 minutes, and season with salt and pepper.

Arrange a portion of rice, baked or mashed potato and vegetables on each plate. Place the rested blackened steak tips beside or atop the chosen starch. Spoon warm lobster béarnaise generously over the steak tips (and a little on the side if desired).

Garnish with chopped parsley and a lemon wedge. Serve immediately.