KC Strip Steak with Béarnaise Sauce
- By Tom Jackson
- Mar 18, 2015
Try one of the classic French sauces on a KC Strip. Béarnaise Sauce is a smooth and flavorful sauce that goes great with lots of dishes, but really shines with red meats.
KC Strip Steak with Béarnaise Sauce Recipe
- KC strip steaks
- John Henry’s Cuz’n Buddy’s Marinade
- Cattleman’s Grill Tri-tip Seasoning
- 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
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.
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.