Grilled Dry Aged Porterhouse Steak with Classic Bearnaise Sauce
A premium steakhouse experience featuring a perfectly grilled dry aged porterhouse steak paired with rich, buttery bearnaise sauce. The steak gets a flavorful mustard and spice rub before grilling to develop a golden crust while staying tender inside. The classic French bearnaise combines a tangy tarragon reduction with egg yolks and butter for an elegant, restaurant-quality sauce. Perfect for special occasions, anniversaries, or impressing dinner guests. The dry aging process intensifies the beef's flavor, making this a true celebration of quality ingredients and technique.
Ingredients
- ½ cup dry white wine
- ¼ cup champagne vinegarwhite wine vinegar1:1pantry
slightly less refined flavor
- 2 large shallots, sliced
- 8 sprigs tarragon
- 1 tablespoon whole black peppercorns
- 1 clove garlic, crushed
- 1 porterhouse steak, about 2 poundsribeye or NY strip1:1beef
similar marbling and thickness
- 2 tablespoons extra virgin olive oil
- 2 tablespoons French's Mustard
- 1 tablespoon garlic powder
- 1 tablespoon pepper
- salt, to taste
- 2 tablespoons unsalted butter
- 4 egg yolks
- 4 tablespoons tarragon reduction
- 2 tablespoons heavy cream
- ½ pound salted butter, melted
- salt, to taste
Instructions
- 1
Combine wine, vinegar, shallots, tarragon, peppercorns, and garlic in small saucepan
- 2
Simmer over medium heat until liquid reduces to 1/4 cup
- 3
Strain through fine mesh strainer, pressing solids to extract liquid
- 4
Discard solids and chill the reduction
- 5
Rub steak with olive oil and mustard until covered
- 6
Season evenly with garlic powder, pepper, and salt
- 7
Let sit uncovered for 10 minutes
- 8
Heat grill to high heat with direct and indirect heat zones
- 9
Place steak on hottest part of grill
- 10
Cook 2-3 minutes per side until golden-brown crust forms
- 11
Move to indirect heat and continue cooking 2-5 minutes for desired doneness
- 12
Transfer to cutting board and top with butter
- 13
Rest uncovered 5-10 minutes
- 14
Combine egg yolks, tarragon reduction, and salt in heavy bottomed saucepan
- 15
Whisk constantly over medium low heat until pudding-like consistency
- 16
Remove from heat and whisk in cream
- 17
Slowly whisk in melted butter
- 18
Adjust seasoning with salt or reduction
- 19
Slice steak and serve with bearnaise sauce
Tips
Use a meat thermometer for accuracy - pull at 125°F for rare, 135°F for medium-rare
Keep bearnaise warm in a double boiler or warm water bath to prevent breaking
Let the steak rest properly to redistribute juices for maximum tenderness
Good to Know
Cooked steak keeps 3-4 days refrigerated. Bearnaise best served fresh.
Make tarragon reduction up to 2 days ahead. Season steak 2 hours before cooking.
Serve immediately while steak is warm and bearnaise is at serving temperature.
Common Mistakes
Don't stop whisking bearnaise to avoid scrambling eggs
Use meat thermometer to avoid overcooking expensive steak
Let steak rest to prevent juice loss when slicing
Substitutions
Dairy-Free Swaps
General Alternatives
similar marbling and thickness
FAQ
Can I make bearnaise sauce ahead of time?
Bearnaise is best made fresh as it can break when reheated. Make the tarragon reduction ahead, then finish the sauce just before serving for best results.
What if my bearnaise sauce breaks or curdles?
Remove from heat immediately. Whisk in a tablespoon of cold cream or start fresh with a new egg yolk and slowly whisk in the broken sauce.
How long should I rest the steak after grilling?
Rest 5-10 minutes for a 2-pound porterhouse. This allows juices to redistribute throughout the meat for maximum tenderness and flavor.