Grilled New York Steak Béarnaise Sauce

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Grilled New York Steak with Béarnaise Sauce
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Grilled New York Steak with Béarnaise Sauce

Grilled New York Steak with Béarnaise Sauce is a French-inspired dish that highlights the rich, savory flavors of perfectly grilled steak paired with a luxurious, tangy sauce. The Béarnaise sauce, made with butter, egg yolks, and a touch of tarragon, adds a silky texture and vibrant flavor to the meaty, juicy New York steak. This simple yet indulgent dish is a great choice for a special meal or weekend grilling.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: French
Keyword: Grilled New York Steak with Béarnaise Sauce
Servings: 4
Calories: 600kcal

Ingredients

  • 4 New York steaks
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1 cup béarnaise sauce

Instructions

  • Grill the steaks: Season both sides of the steaks with salt and pepper, and then baste with oil. Grill the steaks until done on the pre-heated grill, and serve immediately with the béarnaise sauce separately.

Video

Notes

New York Steak is a cut of meat that comes from the most tender section of beef, the short loin. The short loin is the anterior (front) portion of the beef loin. It is located just behind the rib. Depending on where you live it might be called:
  • New York strip steak
  • Shell steak Delmonico steak
  • Kansas City (strip) steak
  • Sirloin club steak
  • Strip steak

Cooking Tips for Grilled New York Steak with Béarnaise Sauce

  1. Season well: Generously season your New York steaks with salt and pepper before grilling. This enhances the natural flavor of the meat.
  2. Preheat the grill: Ensure the grill is preheated to a high temperature before cooking. This helps achieve a nice sear on the steaks.
  3. Don’t overcook: New York steaks are best when grilled to medium-rare or medium. Use a meat thermometer for precision—aim for 130-135°F (54-57°C) for medium-rare.
  4. Rest the meat: After grilling, let the steaks rest for a few minutes before serving. This allows the juices to redistribute for a juicier, more flavorful steak.
  5. Béarnaise sauce tip: Béarnaise sauce should be served warm, but not too hot. If it cools down, gently reheat it over a double boiler to maintain its silky texture.
  6. Pair with sides: Serve this dish with roasted vegetables or a crisp salad to complement the richness of the steak and Béarnaise sauce.

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