New York Strip
New York Strip with Béarnaise Sauce

New York Strip
New York Strip with Béarnaise Sauce
Recipe courtesy of Lindsey Eats LA.
Prep Time: 15-20 minutesPT15-20M
Cook Time: 25-35 minutesPT25-35M
Servings: 2
This mouthwatering, homemade Béarnaise Sauce is the perfect complement to a cast-iron seared NY Strip steak. Impress your guests with this delicious Natural Angus steak recipe.
Ingredients
2 Aspen Ridge® Natural Angus Beef New York Strip Steaks
2 sprigs of rosemary
A drizzle of olive oil
Salt and pepper to taste
1 shallot, diced
1 tablespoon tarragon, chopped
¼ cup sherry vinegar
2 egg yolks
1 tablespoon water
10 tablespoons butter
Dash of lemon juice
Salt and pepper to taste
Preparation
- Sprinkle salt and pepper on both sides of the New York Strip steaks.
- 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*.
- After you flip the steaks over for the first time, add the sprigs of rosemary.
- Cover steaks loosely with tin foil while you make your béarnaise sauce.
- To make béarnaise sauce, mix diced shallot and chopped tarragon with sherry vinegar in a saucepan. Add a sprinkle of salt and pepper.
- Bring the mixture to a boil. Once at a boil, recuce to a low simmer until the liquid has absorbed. Set aside to cool.
- Once the vinegar mixture has cooled, add in your egg yolks and water over low heat.
- Whisk for 5-7 minutes, or until the yolks have doubled in size and it is a smooth, foamy texture.
- 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.
- Continue to whisk the mixture so that the butter melts and mixes without breaking the sauce for another 5-8 minutes.
- 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.
- 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.