Grilled Steak with Classic Béarnaise Sauce and Tarragon
Imagine biting into a perfectly grilled steak, juicy and tender, topped with a rich Béarnaise sauce infused with fragrant tarragon. This dish is the epitome of a gourmet meal that you can easily create at home, turning any dinner into a special occasion.
This recipe combines the bold flavors of steak with the creamy, herbaceous Béarnaise sauce, making it a delightful experience for your taste buds. The tarragon adds a unique twist that elevates the classic sauce, making it a must-try for any steak lover.
The Allure of Grilled Steak
Grilled steak is a classic that never fails to impress. The rich, juicy flavor combined with a perfect sear creates a mouthwatering experience with each bite.
Choosing the right cut is essential. Ribeye or sirloin steaks are popular choices, known for their tenderness and flavor. A simple seasoning of salt and pepper allows the natural flavors to shine through, creating a delightful base for the dish.
A Luxurious Béarnaise Sauce
What elevates the steak to gourmet status is the classic Béarnaise sauce. This rich, buttery sauce is infused with aromatic tarragon and shallots, providing a luxurious complement to the hearty grilled meat.
The process of making Béarnaise sauce might seem intricate, but with careful attention, anyone can master it. The reduction of shallots in white wine vinegar creates a depth of flavor that’s irresistible when combined with the creamy texture of the sauce.
Perfecting Your Cooking Technique
To achieve the ideal steak, it’s crucial to ensure it reaches room temperature before grilling. This step allows for even cooking and a juicy interior.
Grilling over medium-high heat, with a little olive oil on the grates, helps achieve that beautiful char on the outside while maintaining a perfect pink center. Depending on your preferred level of doneness, about 4-5 minutes per side should suffice for medium-rare.
The Importance of Resting
Don’t skip the resting period after grilling. Allowing the steak to rest for a few minutes helps retain its juices, ensuring each cut is tender and flavorful.
While the steak rests, you can finish preparing the Béarnaise sauce, ensuring it’s warm and ready to pour over the beautifully grilled meat.
Presentation Matters
The presentation of this dish can transform the dining experience. A beautifully plated steak, topped with a glossy Béarnaise sauce and garnished with fresh tarragon, is a feast for the eyes.
Including roasted vegetables adds color and a touch of health to the plate. The contrast between the vibrant veggies and the rich sauce creates an appealing visual balance that’s sure to impress your guests.
Creating the Perfect Dining Atmosphere
Setting the scene is just as important as the meal itself. An elegant dining table setting with fine cutlery and a glass of red wine enhances the overall experience, making the dinner feel special.
Consider adding soft lighting and perhaps some light music to create a warm and inviting atmosphere. This attention to detail elevates the meal from a simple dinner to a memorable occasion.
The Perfect Pairing: Steak and Béarnaise Sauce
The grilled steak is seasoned simply to let the flavors shine, while the Béarnaise sauce adds a luxurious touch with its buttery texture and distinct tarragon flavor. This dish strikes a balance between savory and aromatic, making each bite a taste sensation.
Ingredients
- 2 ribeye or sirloin steaks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup unsalted butter
- 3 egg yolks
- 2 tablespoons white wine vinegar
- 1 tablespoon finely chopped tarragon
- 1 tablespoon finely chopped shallots
- Salt, to taste
- White pepper, to taste
Instructions
- Prepare the Steaks: Season the steaks generously with salt and black pepper. Allow them to come to room temperature for about 30 minutes before grilling.
- Make the Béarnaise Sauce: In a small saucepan, combine shallots, white wine vinegar, and 1 tablespoon of water. Simmer until reduced by half. Strain and set aside.
- Whisk the Egg Yolks: In a bowl, whisk together the egg yolks and the reduced shallot mixture until frothy. Gradually add melted butter while continuously whisking until the sauce is thickened. Stir in chopped tarragon and season with salt and white pepper.
- Grill the Steaks: Preheat your grill to medium-high heat. Add olive oil to the grates and place the steaks on the grill. Cook for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached.
- Rest and Serve: Remove the steaks from the grill and let them rest for 5 minutes. Serve topped with the warm Béarnaise sauce and additional tarragon if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 2 servings
- Calories: 750kcal
- Fat: 65g
- Protein: 40g
- Carbohydrates: 1g
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