NY Strip Steak With Bearnaise Sauce
Two tablespoons of olive oils
3 tablespoons soy sauce
Dijon mustard, 1 teaspoon
Two tablespoons of red vinegar
½ teaspoon of brown sugar
2 tablespoons of Worcestershire Sauce
½ teaspoon of whole black peppercorns or ¼ teaspoon of cracked black pepper
2 cloves minced garlic
Trimming the excess fat from 2 strip steaks
Let the steak rest for approximately 15 minutes to bring it up to room temperature. Add all ingredients to a non-metal dish or glass. Mix well. Cover the steaks with plastic wrap.
After 12 hours, flip the steaks over. Remove the steaks one hour prior to cooking from the fridge.
White wine vinegar 2 tablespoons
2 tablespoons of minced shallots
3 sprigs Tarragon, leaves removed and roughly chopped
2 egg yolks
3 Tablespoons of water
1 tablespoon of vegetable oil
1/8 teaspoons of salt
2 tablespoons of butter at room temperature
In a saucepan, combine the white wine vinegar with the shallots minced and the half of the chopped tarragon. Heat on medium-low until the shallots become soft and liquid has been reduced by around half. Remove the solids. Replace the concentrated liquid.