Steak and Eggs with Bearnaise Sauce
Ingredients
Steak:
- 1 large rib eye steak – about 10-12 ounces – room temperature
- Salt and pepper
- Extra virgin olive oil
Bernaise sauce:
- 2 egg yolks
- 1/2 Tablespoon tarragon
- 2 Tablespoon white wine vinegar
- 1/4 cup white wine
- 1 Tablespoon minced garlic
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 5 Tablespoons butter – melted
Eggs:
- 2 Nature’s Yoke eggs
- Extra virgin olive oil for frying
Instructions
Steak:
- Preheat cast iron past on medium-high heat and add the oil.
- Generously season ribeye with salt and pepper.
- Once the oil in the pan shimmers add the steak to the pan, press gently so the steak makes good contact with the pan for searing. Cook for about 4 minutes on each side for medium or to your liking.
- Remove once done and set aside to rest.
Sauce:
- Add egg yolks, tarragon, vinegar, white wine, garlic, sugar, salt and pepper to a blender carafe.
- Blend until smooth.
- With blender on low, stream in the melted but cooled butter. Blend until completely combined.
- Pour mixture into a small sauce pan. Heat on medium until thickened, about 3-4 minutes. Whisk constantly.
- Set aside to cool slightly.
Eggs:
- Preheat cast iron pan on medium heat, add the oil.
- Once oil shimmers, gently add in the eggs.
- Fry until white are opaque.
Assembly:
- Slice steak and plate it up. Pour sauce over steaks and place egg on top of the steaks. Serve with potatoes.
