Tips and Techniques: How to Make Béarnaise Sauce


KC Strip with Béarnaise Sauce


– KC strip steaks
John Henry’s Cuz’n Buddy’s Marinade
Cattleman’s Grill Tri-tip Seasoning
– Béarnaise Sauce (recipe below)


Step 1: Place your steaks in a zip top bag with John Henry’s Cuz’n Buddy’s Marinade. Let marinate one hour. Preheat your Yoder Smokers YS640 to 450ºF, set up with GrillGrates. Remove from marinade, pat dry, then season all sides with Cattleman’s Grill Tri-tip Seasoning.


Step 2: Grill the steaks on both sides to achieve nice grill marks. Grill to an internal temperature of 125ºF. Check the internal temperature with an instant read thermometer like the Maverick PT-100. Remove from cooker. Serve topped with Béarnaise sauce.


Béarnaise Sauce
Makes about 2 cups


– 1/4 cup white wine vinegar
– 1/4 cup dry white wine
– 1 large shallot, minced
– 1/4 cup fresh tarragon, minced
– 1 tsp black peppercorns, crushed
– 8 egg yolks, beaten
– 1 cup butter, melted
– kosher salt to taste
– pinch of cayenne pepper
– 1 tsp fresh lemon juice


Step 1: Put vinegar, wine, shallots, tarragon and peppercorns into a Lodge Logic 8” Cast Iron Skillet over medium-high heat and simmer until reduced to 2 tbsp, about 5 minutes. Strain the reduction through a fine sieve into a bowl.


Step 2: When the reduction has cooled to room temperature, add the yolks, salt and cayenne and whisk. Transfer to a food processor or blender. Melt the butter, then with the food processor running add the butter in a thin stream until entirely incorporated. Then add 1/4 cup warm water and the lemon juice. Taste and adjust seasoning, as necessary.


Step 3: Transfer the sauce to a metal bowl, and place on top of a pot of simmering water to keep warm until ready to serve. Whisk occasionally. If the sauce thickens, you may whisk in additional warm water until it reaches the desired consistency.


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