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Playing Rach's Steak Dinner With Creamy, Rich Bearnaise Sauce

Rach cooks up pan-seared skirt steaks with a creamy, rich, classic French twist: bearnaise sauce, which is basically a shallot- and tarragon-flavored hollandaise. (It's also amazing on fish, eggs and vegetables, especially asparagus.) She rounds out the meal with crispy oven fries and a simple salad layered with shaved Parm. SO good! 


For the Sauce Bearnaise:
  • 2 tablespoons white wine
  • 2 tablespoons white wine vinegar
  • ½ teaspoon coarse black pepper
  • 1 small shallot, finely chopped or grated
  • 2 sprigs tarragon
  • 3 egg yolks
  • ¾ cup ghee, warmed in small pot
  • 2 tablespoons chopped tarragon
  • About ½ teaspoon salt
  • Lemon juice or water, to thin sauce a bit
For the Skirt Steaks and Gem Salad with Fries:
  • 1 bag frozen steak fries with skins
  • 2 pounds skirt steak, cut into 4 portions and at room temperature
  • Kosher salt and coarse black pepper
  • Non-aerosol canola cooking spray
  • 3 tablespoons sherry vinegar
  • Juice of ½ lemon
  • 1 small shallot, minced or grated
  • 1 clove garlic, grated
  • 2 teaspoons salt
  • 1 teaspoon sugar, honey or agave
  • 1 tablespoon Dijon mustard
  • 1/3 cup EVOO
  • 3 gem romaine
  • 1 endive
  • ½ small head of escarole, coarsely chopped
  • Shaved Parmigiano-Reggiano


Serves: 4


For the sauce, simmer wine, vinegar, pepper, shallots and tarragon 2 minutes, then strain and cool.    

Add strained vinegar to yolks. Combine by blitzing with stick blender. Stream in melted ghee to combine, add tarragon and salt and a little lemon juice or water to thin a bit.   

Serve warm over steak.  

For the fries, preheat oven to 425°F. Arrange fries on baking sheet and bake 20 minutes, or until very crisp.  

For the steaks, heat a cast-iron skillet over medium-high heat. 

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

Rachael Ray

Pat steaks dry and season with salt and pepper. Spray skillet and cook steaks to crispy on the outside and medium-rare, about 5 to 6 minutes, turning occasionally. Let the steaks rest for 5 to 10 minutes. Top with warm bearnaise sauce and pile the fries alongside the steaks.     

While steaks rest, in a squeeze bottle or Mason jar, combine vinegar, lemon juice, shallots, garlic, salt, sugar, mustard and EVOO. Shake to combine.  

Stack lettuces, layering with shaved cheese, and top with dressing.