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Grilled Steaks with Bearnaise-Style Vinaigrette
Recipes
Grilled Steaks with Bearnaise-Style Vinaigrette
4 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

  • 1 shallot
  • 1 teaspoon fresh tarragon (or ½ teaspoon dried)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 teaspoons chunky garlic stir-in paste
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon pepper, divided
  • ⅓ cup extra-virgin olive oil
  • Large zip-top bag
  • 2 (2-inch-thick) bone-in steaks (such as porterhouse, ribeye, or New York strip; about 2 ½ lb total)
  • Mashed potatoes (optional, for serving)

Steps

    1. Chop shallot (1 tablespoon) and tarragon finely; place in small bowl. Add mustard, vinegar, garlic paste, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk to combine, then drizzle olive oil in slowly, whisking continuously until blended. Reserve ¼ cup vinaigrette; place remaining vinaigrette in zip-top bag and add steaks (wash hands). Let stand 1 hour (or chill overnight) to marinate.
    2. Preheat grill (or grill pan) on medium-high. Remove steaks from bag (discard marinade) and season with remaining ¾ teaspoon salt and ½ teaspoon pepper. Grill steaks 4–5 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Drizzle steaks with reserved vinaigrette. Serve with mashed potatoes, if using.

    Chef's Tip: For a creamier, more indulgent sauce, use melted unsalted butter in place of the oil.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 680, Total Fat 54g, Sat Fat 16g, Trans Fat 0g, Chol 125mg, Sodium 740mg, Total Carb 2g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 44g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 10%