Steak Bearnaise Recipe

Bring steaks to temperature

Remove steaks from the refrigerator 30–45 minutes before cooking to bring them to near room temperature. Pat dry with paper towels.

Season

Season both sides generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat.

Preheat pan

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Add 2 tablespoons neutral oil and swirl to coat.

Sear steaks

Place steaks in the hot pan without crowding. Sear 3–4 minutes per side for medium-rare (adjust time for thickness), using tongs to press edges for a brief contact to render fat. During the last 1–2 minutes of cooking, add 2 tablespoons unsalted butter and baste the steaks continuously with the melted butter to build flavor.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest for 6–10 minutes so juices redistribute while you finish the sauce.

Make reduction (échalote-tarragon reduction)

In a small saucepan over medium heat combine 1 tablespoon white wine vinegar, 1 tablespoon dry white wine, 2 tablespoons finely minced shallot, 1 tablespoon chopped tarragon leaves, 1 teaspoon lightly crushed black peppercorns, and 1 teaspoon salt. Bring to a simmer and reduce until about 1–2 tablespoons of liquid remain (3–6 minutes). Strain the solids, pressing to extract flavor, and let the warm reduction cool slightly.

Prepare double boiler

Set a heatproof bowl over a pot of gently simmering water (bowl should not touch the water). Ensure the steam is gentle — this is a controlled low heat to avoid scrambling eggs.

Whisk egg yolks with reduction

Place 3 egg yolks in the bowl and whisk quickly while gradually adding the warm strained reduction. Whisk continuously until the mixture becomes slightly thickened and pale (ribbon stage), about 2–4 minutes.

Incorporate clarified butter

Very slowly drizzle in 6 tablespoons hot clarified butter while whisking constantly. Start drop by drop to create a stable emulsion, then increase to a thin stream as the sauce thickens. If the sauce becomes too thick, whisk in a teaspoon of warm water or a few drops of lemon juice to loosen it.

Finish and season

Once fully emulsified and smooth, remove the bowl from the heat. Whisk in 1 teaspoon lemon juice, the remaining 1 tablespoon chopped tarragon and 1 tablespoon chopped chives. Taste and adjust seasoning with additional salt and a pinch of white pepper or cayenne if desired. Keep the sauce warm (set bowl in a warm spot or over very low warm water) until serving; avoid direct heat which can break the emulsion.

If sauce breaks

If the sauce separates or becomes greasy, rescue it by whisking a teaspoon of cold water into a fresh egg yolk in a clean bowl, then slowly whisk the broken sauce into that yolk to re-emulsify.

Slice steaks against the grain into thick slices or serve whole. Spoon a generous amount of warm Béarnaise over each steak, garnish with a few tarragon leaves and a sprinkle of chopped chives, and serve immediately.