Broiled Wagyu Steak with Sauce Bearnaise and Fried Potatoes

Broiled Wagyu Steak w/ Bearnaise & Potatoes

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Broiled Wagyu Steak with Sauce Bearnaise and Fried Potatoes

Makes 2 Servings

Bearnaise sauce is a rich, luxuriously creamy hollandaise flavored with fresh tarragon. Add it to a grass-fed wagyu ribeye steak and you’ve got a top shelf steakhouse classic.

 Broiled Wagyu Steak with Sauce Bearnaise and Fried Potatoes
  • Bearnaise Sauce:
  • 2 Egg Yolks
  • Juice of ½ Lemon
  • 1/4lb Unsalted Butter, cut in to small cubes
  • 2 Stems of Fresh Tarragon



Pre-heat your broiler on high.

  • Make the Bearnaise Sauce:

Set up a double boiler (1 sauce pot half full of water and top with a metal bowl). Bring the water to a boil.

Place the lemon juice and egg yolks in the boiler’s bowl and stir them constantly with a whisk. The mixture will lighten in color and begin to thicken. At this point remove it from the heat to avoid scrambling your eggs.

Add a spoonful of water to loosen the mixture if it becomes too thick (this can be done at any time).

Begin adding the butter, 1 small piece at a time, emulsifying it into the egg and juice mixture. If the butter isn’t melting, place the bowl back on the double boiler and continue to add butter 1 small piece at a time until all the butter has been used.

Remove the tarragon leaves from the stems and chop them very finely, then add them to the hollandaise.

Store the béarnaise sauce in a thermos to keep it hot until needed.

  • Fry the Potatoes:

Preheat your fryer (or a deep pot filled with oil) to 325°F.

Peel the potato and slice it into ¼” thick disks, placing them in cold water to prevent discoloration.

Remove the potatoes from the water and allow them to dry completely. Once they’re dry, par-fry the potatoes until tender but not colored. Remove them from the oil.

Increase the oil temperature to 375°F.

Fry potatoes until they’re crispy and brown. Remove them from the oil and season them with salt.

  • Cook the Steak & Plate:

Place steak onto a broiler pan and season both sides with salt and pepper. Place the pan under the broiler & cook for 5 minutes per side.

To serve, pour about 1/4 cup of sauce onto each plate, top it with a steak. Place the potatoes on top of each steak and finish with a touch more sauce.

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