Directions

Method of Preparation for Steak:

1. Generously season steak with cracked black pepper and salt 20 minutes before cooking steak.
2. Preheat grill to a medium high heat
3. Once all is ready, cook steak to desired temperature. Rare to Medium Rare is recommended.
4. Sprinkle your choice of finishing sea salt on top of the steak.

1. In a small sauce pot bring vinegar, shallot, black pepper and whole tarragon to a boil and then cut to a simmer. Reduce until there is about 1 tablespoon of vinegar left. Remove and discard tarragon. Cool vinegar base to room temperature.
2. Set a double boiler by adding about 3 inches of water in a small sauce pot. Bring water to a simmer. Add egg yolks and about a teaspoon of water in a small metal bowl that is about 1” wider than the diameter of the sauce pot.
3. Combine egg yolks and vinegar base in the bowl and place over the gently simmering water. Using a small whisk, cook the egg yolk until about double the initial size, whisking during the entire time. It will take about 7 minutes. Try to prevent the yolks from curdling. If they begin to curdle, remove the bowl from the pot and add a few drops of room temperature water while whisking.
4. Once eggs have doubled in size, remove bowl from the pot. Place the bowl onto either a wet towel or a silicone hot pad. Begin emulsifying the clarified butter into the egg yolk slowly, drizzling about a tablespoon at a time. If the emulsion looks like it will break or if it looks like it is getting too thick, add a few drops of room temperature water.
5. Once all the butter is emulsified, add in the chopped tarragon and blue cheese. Season your béarnaise sauce with salt and lemon juice.
6. Serve with the steak.