MOBILE, Alabama (WALA) – Courtesy of Chef Chad of Ruth’s Market
material
For the Béarnaise sauce
● ¼ cup dry white wine
● ¼ cup white wine vinegar
● 1 shallot, chopped finely
● 1 tablespoon tarragon leaves
● 3 egg yolks
● 1 teaspoon lemon juice
● 1/4 teaspoon kosher salt
● 1/2 cup unsalted butter
● 2 tablespoons fresh tarragon leaves (finely chopped)
For steak
● 2 sticks of unsalted butter (room temperature)
● ¼ cup fresh chopped parsley
● 3 teaspoons of lemon juice
● Kosher salt
● Freshly ground black pepper
● Four 14-16 ounce ribeye, New York strip, or T-bone steaks (trimmed)
● 2 tablespoons + 1 teaspoon olive oil
● 8 ounces of jumbo crab meat;
● 1 bunch of asparagus (trimmed)
Instructions
For the Béarnaise sauce
1. To make the pickle, place the wine, vinegar, shallots, and tarragon in a small saucepan over medium-high heat. Bring to a boil and reduce until the liquid is reduced to about 1 1/2 tablespoons (about 5 to 7 minutes).
2. Strain the vinegar mixture through a fine sieve and let cool for 5 minutes.
3. Melt the butter in the microwave (1 minute) or on the stove.
4. In a high-powered blender, add the egg yolks, vinegar, lemon juice, and salt and blend until combined (10 seconds).
5. With the blender running on medium-high, slowly blend in the hot butter, mixing until emulsified.
6. Add the fresh herbs. Pour the béarnaise sauce into small bowls, add the finely chopped tarragon, mix and serve hot.
For steak
1. Preheat oven to 450°F.
2. Place butter in a medium bowl. Add parsley, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Stir until combined. Set aside.
3. Heat a large cast iron skillet over medium-high heat.
4. Brush both sides of the steaks with 4 teaspoons olive oil and sprinkle evenly with the remaining salt and pepper. Place the steaks in the hot skillet (in batches if necessary) and cook for 4 minutes on each side, or until nicely browned.
5. Transfer the pan to the oven and cook until desired doneness, 6 to 8 minutes for medium rare.
6. While the steaks are cooking, mix the asparagus with the remaining 1 tablespoon olive oil and place on a large baking sheet. Sprinkle with salt and pepper. Transfer to the oven and bake for 8 to 10 minutes.
7. Remove the skillet and baking sheet from the oven and let the steaks sit for 5 minutes before serving.
8. Heat a small frying pan over medium-high heat and add 2-3 tablespoons of compound butter. Add the crab meat and cook, stirring gently, until the crab meat is heated through.
9. To serve, place a few asparagus spears on top of each steak, divide the crabmeat among the steaks and top with the Béarnaise sauce.
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