Preparation

1. Sprinkle salt and pepper on both sides of the New York Strip steaks.
2. In a cast iron, heat a drizzle of oil until piping hot. Cook your steak for about 4-5 minutes on both sides, or until cooked to your desired doneness*.
3. After you flip the steaks over for the first time, add the sprigs of rosemary.
4. Cover steaks loosely with tin foil while you make your béarnaise sauce.
5. To make béarnaise sauce, mix diced shallot and chopped tarragon with sherry vinegar in a saucepan. Add a sprinkle of salt and pepper.
6. Bring the mixture to a boil. Once at a boil, recuce to a low simmer until the liquid has absorbed. Set aside to cool.
7. Once the vinegar mixture has cooled, add in your egg yolks and water over low heat.
8. Whisk for 5-7 minutes, or until the yolks have doubled in size and it is a smooth, foamy texture.
9. Once creamy, melt the butter in a separate pot, or in the microwave, and slowly start to mix the melted butter in the egg yolk mixture. Do not add all of the butter at once.
10. Continue to whisk the mixture so that the butter melts and mixes without breaking the sauce for another 5-8 minutes.
11. Turn heat off, sprinkle salt and pepper to taste, and add a splash of lemon juice to finish off. Now, the texture of your sauce should be similar to the texture of a thick, creamy dressing.
12. Top your cooked steak with Béarnaise Sauce and enjoy!
    
    According to foodsafety.gov, the minimum safe temperature is 145°F for fresh beef and 160°F for ground beef.