Go Back
+ servings
Print Recipe
4.34 from 3 votes

Steak with Béarnaise Sauce

Steak with Béarnaise Sauce is one thick cut ribeye drizzled in a zesty, smooth, butter sauce and served along with some roasted potatoes.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Lunch, Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 1 Thick Cut Ribeye Steak
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp BLK Hot Sauce


  • 2 cups Potatoes cubed
  • 1.5 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • Beef Tallow as needed

Bearnaise Sauce:

  • 1.5 cups Clarified Butter melted
  • ¼ cup White Wine
  • ¼ cup Champagne Vinegar
  • 2 tbsp Minced Shallots
  • 3 Egg Yolks
  • 1 tbsp Lemon Juice
  • 1 tbsp Black Peppercorns
  • 1 tbsp Tarragon chopped
  • Kosher Salt to taste



  • Preheat a medium heat fire for direct cooking (around 325F). Add a stainless steel skillet to the grill to preheat 2 minutes before cooking.
  • Add your white wine, champagne vinegar, minced shallots and peppercorns to the skillet and bring to a simmer.
  • Let simmer until the liquid has reduced by half (5 minutes), then pull off and cool the liquid.
  • Strain the infused liquid and add to a bowl ideal for your immersion blender.
  • Add your egg yolks to the bowl and blend for 10 seconds.
  • With warm clarified butter and your blender running, slowly add the butter to the bowl and blend until it begins to thicken and you're out of butter.
  • Fold in the kosher salt and chopped tarragon, then keep warm until serving.


  • Preheat a high heat fire for direct cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling.
  • When the water is boiling, add the baking soda to the water and stir.
  • Next add your potatoes and boil until half way cooked (about 10-15 minutes).
  • When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes.
  • Preheat a skillet over the fire and melt some beef tallow.
  • Add your potatoes to cook until nice and crispy (about 8-10 minutes).
  • Once the potatoes are good, pull off and keep warm.


  • Slather your ribeye steak with BLK Hot sauce as a binder and season with the salt, pepper and garlic powder. Set to the side until ready to cook.
  • Preheat your grill to high heat temperature (around 400F) for direct cooking.
  • Add your steak to the grill and cook until 120F internal (around 10-15 minutes per side depending on thickness).
  • When the steaks are done cooking, pull them off and let them rest for 10 minutes.
  • Slice your steak up and serve with the potatoes on the side and the bearnaise drizzled over top. Enjoy!



Serving: 4g | Calories: 879kcal | Carbohydrates: 26g | Protein: 17g | Fat: 79g | Saturated Fat: 47g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 353mg | Sodium: 2752mg | Potassium: 796mg | Fiber: 4g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 4mg