Jul 14 2026
Restaurants›Canard›Wagyu Flat Iron, Béarnaise Recipe

Wagyu Flat Iron, Béarnaise Recipe

Inspired by Canard
Time40m
Serves2

Make Wagyu Flat Iron, Béarnaise Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wagyu Flat Iron Steak

Béarnaise Sauce

Method

Preparing the Wagyu Flat Iron Steak

  1. 1

    Bring to Room Temperature

    Remove the Wagyu flat iron steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This ensures even cooking.

  2. 2

    Preheat Grill/Skillet

    Preheat your grill or skillet over medium-high heat. Add the olive oil and let it heat until shimmering.

  3. 3

    Season the Steaks

    Season the steaks generously with salt and black pepper on both sides.

  4. 4

    Cook the Steaks

    Place the steaks on the hot grill or skillet. Cook for about 4-5 minutes on one side until a nice crust forms, then flip and cook for another 4-5 minutes for medium-rare, or until your desired doneness.

  5. 5

    Rest the Steaks

    Once cooked, remove the steaks from the grill/skillet and let them rest for at least 5 minutes before slicing. This allows the juices to redistribute.

Making the Béarnaise Sauce

  1. 6

    Prepare Shallot Reduction

    In a small saucepan, combine minced shallots, white wine vinegar, and dry white wine. Bring to a simmer over medium heat and reduce until the liquid is nearly evaporated, about 5-7 minutes. Remove from heat and let cool slightly.

  2. 7

    Whisk Egg Yolks with Shallot Reduction

    In a heatproof bowl, whisk together the egg yolks and the cooled shallot reduction. Place this bowl over a pot of simmering water (double boiler). Whisk continuously until the mixture thickens and becomes pale, about 3-5 minutes.

  3. 8

    Incorporate Butter

    Slowly drizzle in the melted unsalted butter while continuing to whisk vigorously until the sauce is thick and creamy. If the sauce is too thick, you can whisk in a few drops of warm water to reach the desired consistency.

  4. 9

    Finish the Sauce

    Stir in the chopped fresh tarragon, salt, and black pepper. Mix well and taste for seasoning, adjusting as necessary.

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