Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wagyu Flat Iron Steak
Béarnaise Sauce
Method
Preparing the Wagyu Flat Iron Steak
Season the Steak
Pat the Wagyu flat iron steak dry with paper towels. Generously season both sides with salt and black pepper.
Sear the Steak
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned steak and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
Making the Béarnaise Sauce
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Keep warm but do not let it boil.
Prepare the Shallot Mixture
In another small saucepan, add the finely chopped shallots, white wine vinegar, and half of the chopped tarragon. Simmer over medium heat until the mixture reduces by half.
Combine with Egg Yolks
In a heatproof bowl, whisk together the egg yolks and the reduced shallot mixture. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
Incorporate the Butter
Slowly drizzle in the melted butter while whisking vigorously until the sauce is thick and creamy.
Finish the Sauce
Remove from heat and stir in the remaining tarragon. Season with salt and black pepper to taste.