KC Strip Steak with Béarnaise Sauce

KC Strip Steak with Béarnaise Sauce Recipe

Ingredients

• KC strip steaks
• John Henry’s Cuz’n Buddy’s Marinade
• Cattleman’s Grill Tri-tip Seasoning
• Béarnaise Sauce

Béarnaise Sauce

• 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

Instructions

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 450°F, set up with GrillGrates. Remove from marinade, pat dry, then season all sides with Cattleman’s Grill Tri-tip Seasoning.

Grill the steaks on both sides to achieve nice grill marks. Grill to an internal temperature of 125°F. Check the internal temperature with an instant read thermometer. Remove from cooker. Serve topped with Béarnaise sauce.

Béarnaise Sauce

Put vinegar, wine, shallots, tarragon and peppercorns into a 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.

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.

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.