Steak with Bearnaise Sauce is a much loved classic dish. The creamy Bearnaise sauce is great for a special supper dish or weekend treat.

Ingredients For Steak With Bearnaise Sauce

2  sirloin, rump or rib-eye steaks from Morley Butchers
vegetable oil for frying

For the Béarnaise Sauce:
4 black peppercorns, crushed
1 shallot, peeled and finely chopped
30ml/2tbsp freshly chopped tarragon
30ml/2tbsp white wine vinegar
3 egg yolks
175g/6oz unsalted butter, clarified
Juice of ¼ lemon
Salt and freshly milled black pepper
Pinch cayenne pepper

Cooking Method For Steak With Bearnaise Sauce

Remove your steak from the the fridge so that it comes up to room temperature before cooking. Remove any wrapping which will allow the surface to become dry. This will help the meat to brown when cooking.

First prepare the Béarnaise sauce. Start by clarifying the butter – which removes any water and milk solids. Melt the butter gently over a low heat without stirring. Once melted, skim any foam from the surface. Spoon/pour the liquid butter into a small bowl, leaving behind any white milk sediment

Add the peppercorns, shallots, tarragon and vinegar to a small saucepan and bring to the boil reducing the liquid volume by half. Remove from the heat allow to cool then strain into a bowl, discard the shallot mixture.

Set up you bowl as a bain marie set over a pan of simmering hot water. Make sure the bowl sits above not in the water.

Whisk the egg yolks into the reduced vinagar. Keep whisking the mixture over a low heat for about five or six minutes. Its ready when it becomes thick and creamy. Now slowly add the clarified butter, a small amount at a time while you are whisking. It will become a thick and glossy sauce. Stir in the lemon juice, seasoning, cayenne and tarragon. Put to one side and keep it warm.

Cooking Your Steak

With the sauce made you can now cook your steak. Use a cloth or kitchen towel to pat the surface dry.

Next very lightly oil the meat surface, we recommend a vegetable oil for this – As you will be cooking a high temperatures a more refined oil will take the higher heat without burning and imparting unwanted flavours.

To season, rub the outside with plenty of coarse sea salt. Be generous and make sure any areas of fat don’t get missed. Don’t put the seasoning on too soon as the salt will take moisture from the meat. Up to 15 minutes before you cook will be about right – the loss of some moisture on the surface will only improve the crust. A good amount of freshly ground pepper will add extra depth to the finished steak taste.

Place your pan on a high heat with a very small amount of oil in the pan. A little oil will help. When it starts to smoke you are ready to cook.

We suggest only turning the steak once for each side and maybe using tongs to brown the outside edge of fat (if you have a sirloin or rump) at the end.

  • Rare: 2 ½ minutes each side
  • Medium: 4 minutes each side
  • Well Done: 5 minutes each side

To gauge how well cooked you steak is you can also try pressing the steak with your finger tip – soft will be rare whilst firm to the touch will be well done. Times will be longer for thicker steaks.

You can read more on cooking steak in our guide here >>

Serve the steaks with the sauce, fat chips and a side salad.