Pan-Seared NY Strip Steak with Sauce Bearnaise
Pan-Seared NY Strip Steak with Sauce Bearnaise
Rated 5.0 stars by 1 users
Category
Main Dish
Ingredients 🍲
- 14 oz NY strip steak
- 2 Tbsp Butter
- 1 clove Garlic
- 3 sprigs Thyme
- 1 Tbsp Canola oil
- 4 oz Clarified butter
- 1 bunch Tarragon
- 2 oz Béarnaise reduction*
- 4 ea Egg yolks
- 2 ea Russet potato
- 1 packet Balinese Truffle Salt
- Cutting board
- Knife
- Large sauté pan
- Large spoon
- Tongs
- 2 ea Plate Paper towel
- 2 qt Sauce pot
- Metal or glass mixing bowl
- Whisk
- Plastic wrap
- Aluminum foil
- Fork
- Canola or olive oil
- Kosher salt
- ½ cup white wine¼ cup
- Champagne vinegar¼ cup Water
- 3 sprig Tarragon1 small Shallot, sliced
- 6 ea Black peppercorns
- Place all ingredients in a sauce pot and reduce by half; strain and reserve.
Mise en Place
For the Béarnaise Reduction
Directions 📝
Prep
- Fill the sauce pot halfway with water and bring to a boil.
- Pick and slice the tarragon.
- Melt the clarified butter in the small pot and set aside.
One Hour Before
- Preheat the oven to 400F.
- Prick the potato with the fork and rub down with oil.
- Season with a touch of kosher salt.
- Wrap the potato in aluminum foil and place in the oven.
- Cook for 1 hour, or until knife tender.
To Cook
***Just before, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.***
- Place the egg yolks and béarnaise reduction in the metal bowl.
- Place a metal bowl over the sauce pot with simmering water, whisking constantly.
- Take the bowl on and off the heat, whisking the whole time. Keep cooking the egg yolks in this manner until the yolks are thick and cooked.
- Remove the yolks from the heat.
- Slowly drizzle the clarified butter into the cooked yolks, whisking the entire time, until all of the butter is used. Season with Balinese Truffle Salt. Cover the bowl with plastic wrap and keep in a warm place while finishing the recipe.
- Heat a large sauté pan over high heat.
- Season the steak with Balinese Truffle Salt.
- Add the canola oil to the pan. Right before the oil begins to smoke, add the steak to the pan.
- While cooking over high heat, flip the steak every 30 seconds. Keep flipping the steak every 30 seconds for about 2-3 minutes for a solid medium rare. If you would like your steak cooked more or less, simply increase or decrease the amount of cooking time.
- Right before the steak is finished, add the butter to the pan. Smash the garlic clove and add it top the pan along with the thyme. With your spoon, baste the steak for about one minute.
- Remove the steak from the pan and rest it on your cutting board. Top with garlic and thyme.
- Finish the béarnaise with the sliced tarragon and adjust the seasoning.
- Carve the steak and top with that luxurious sauce béarnaise. Enjoy!!
Note from the Chef 👩🍳
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