Why Lime Béarnaise Sauce?
Béarnaise Sauce originates from France and has been used to accompany steak for 200 years. Anything that stands that kind of test of time must be good, right?
Traditionally, Béarnaise Sauce is made with lemon. We thought we’d give lime a go and it worked great. The extra bitterness and zing from the lime helps to cut through all of that butter and fatty steak. OK, it doesn’t change it completely, but it’s a great twist.
Not feeling Béarnaise Sauce? We have other options to keep your steak company:
Steak with Lime Béarnaise Sauce
- 400 g new york strip steak
- 1 tbsp lime juice
- 250 g unsalted butter
- 1 shallot
- pinch flakey salt
- pinch black pepper
- 2 tbsps white wine vinegar
- 2 egg yolks
- 1.5 tbsps chopped tarragon
- 1 tbsp water
- 1 tbsp olive oil
For the Lime Bearnaise Sauce
- Finely chop the shallot and tarragon and set aside
- Add the chopped shallot to a small pan on low heat. Cook for a few minutes until it starts to soften. Add the white wine vinegar, continue to cook until the vinegar has almost completely evaporated. Remote from the heat and set aside.
- Separate the egg yolks from the whites and discard or save the whites. Place the yolks in a blender with 1tbsp warm water and the lime juice. Blend for a few seconds until the mixture is slightly frothy.
- Melt 2 sticks of butter in a microwave. This should take around 1 minute but check every few seconds.
- With the blender on low, slowly add the melted butter into the egg and lime mixture.
- In a serving jug, add the butter, egg and lime mixture to the cooked shallow. Stir in the chopped tarragon and season with a pinch of salt and pepper. Set aside for serving. This can be reheated in the microwave if necessary.
For the steak
- We're going to be using a technique called reverse searing. There are plenty of ways to cook steak and if you don't have the right equipment for this one (like a temp probe) don't worry! Take the steak out of the fridge for at least 15 minutes prior to cooking. You want the meat to get to room temperature ideally.
- Season the steak with just salt. Set it on a wire rack on top of a baking tray and insert a temperature probe. Place in a preheated fan oven at 350-400 °F
- When the meat reaches 120°F internal (if desired end result is medium rare), remove it from the oven and leave to rest for a couple of minutes.
- Preheat a thick bottomed pan or cast iron on the hob on the highest heat setting. Once hot, add a tablespoon of oil and a couple of seconds later add the steak.
- Sear the steak, flipping it every 30 seconds until a crust starts to form. At high heat you should only need to flip the steak a couple of times.
- Remove from the pan, rest for 5-10 minutes. Slice and serve with your Lime Bearnaise Sauce.
Nutrition (per serving)
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