Steak & Eggs with Béarnaise Sauce
The Steaks
Pat dry with paper towels and season generously on both sides...
- 2 New York strip steaks, 10–12 oz each and about 1 inch thick
- 1 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
- 1 tsp black pepper
In a large cast-iron skillet over medium-high heat, heat until shimmering...
- 1 tbsp vegetable oil
Sear the steaks, flipping every minute or so, until they reach your pull temperature, 6–10 minutes total. Pull them about 5°F below your target, since they keep cooking as they rest:
- Rare: pull at 120°F
- Medium rare: pull at 125°F
- Medium: pull at 135°F
- Medium well: pull at 145°F
Rest the steaks on a cutting board for 5–10 minutes while you make the sauce and eggs.
The Béarnaise
Option: Quick Béarnaise Mix {id:bearnaise.mix}
A packet makes a smooth, reliable sauce in 5 minutes.
In a small saucepan, whisk together...
- 1 packet (0.9 oz) béarnaise sauce mix
- 1 cup milk
Add and bring to a boil over medium heat, whisking constantly, then simmer 1 minute until thickened...
- 1/4 cup butter
Keep warm over low heat until serving.
Option: Blender Béarnaise From Scratch {id:bearnaise.home, preptime:+5, cal:+200, fat:+25, sodium:-280}
The classic, made foolproof in a blender.
In a small saucepan over medium heat, simmer until almost all the liquid is gone, 2–3 minutes...
- 2 tbsp white wine vinegar
- 1 small shallot, minced
- 1 tbsp dried tarragon
Scrape into a blender and add...
- 3 large egg yolks
In the same saucepan, melt until hot and bubbling...
- 1/2 cup butter
With the blender running, pour in the hot butter in a thin, steady stream until the sauce is thick and creamy. Season to taste with salt and use right away.
The Eggs
In a nonstick skillet over medium heat, melt...
- 1 tbsp butter
Crack in and cook sunny side up until the whites are set and the yolks are still runny, 2–3 minutes...
- 4 large eggs
Season to taste with salt and pepper.
Plate & Serve
Slice the steaks against the grain and fan them out on two plates. Set two eggs beside each steak and spoon a line of béarnaise over the steak.
