Grilled Grassfed Steak with Farm Girl Bearnaise!
Grilling steak in my home has become a team effort–romantic even. This is fun, and in many cases the Irishman is the one at the grill. He finds that charcoal works really well with our thin cut grass-fed steaks. We season the steak with salt and pepper and grill it fast, only a few minutes on each side and then let it rest for about 10 minutes before we serve it. Here we grilled a T-bone. I love to do sauces when the weather gets a bit colder but in all honestly our steak can stand on it’s own. Our beef is also well marbled, so the Bearnaise sauce might have been a bit of an over kill but it was extremely good with the boiled potatoes and steamed fresh vegetables: a perfect decadent feast.
This “Steak with Bearnaise” is a nice summer meets fall meal, and I love how the fresh chives and tarragon brighten up the sauce. The reason I termed this “farm girl Bearnaise” is because I used what I had on hand. I dislike having too many vinegars in my pantry and always try to have apple cider vinegar on hand— it is my favorite vinegar in dressing and the sauce turned out lovely.
Farm Girl Bearnaise
- 1 tablespoon apple cider vinegar(other light colored vinegars work too)
- 1 teaspoon of tarragon, minced
- 1 teaspoon of fresh chives, minced
- half a stick of butter, melted
- 1 egg yolk*
- salt to taste
special equipment: double boiler
- Heat double boiler, when it is boiling
- add vinegar and herbs,
- whisk in egg yolk
- then whisk in butter.
*you need to be careful with raw eggs. I use our own eggs for preparations like this.