Best 2 Kansas City Steaks With Lobster Béarnaise Sauce Recipes
Kansas City steaks are a cut of beef from the short loin, known for their tenderness and flavor. When paired with a luxurious lobster béarnaise sauce, they create a decadent and indulgent dish. This article will guide you through the process of selecting the perfect steaks, preparing the lobster béarnaise sauce, and cooking the steaks to perfection. Whether you're a seasoned chef or a home cook looking to impress your guests, this recipe will provide you with all the necessary steps and tips to create a restaurant-quality meal in the comfort of your own kitchen.
Let's cook with our recipes!
STEAK WITH BERNAISE
Steps:
- For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER
Categories Beef Quick & Easy Steak Summer Grill Grill/Barbecue Tarragon Shallot Gourmet
Yield Serves 4
Number Of Ingredients 8
Steps:
- On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
- Prepare grill.
- Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Serve steaks topped with slices of bèarnaise butter.
Tips:
- For the perfect steak, choose a high-quality cut, such as a ribeye or strip loin.
- Season the steaks liberally with salt and pepper before cooking.
- Sear the steaks in a hot skillet or on a grill until they are cooked to your desired doneness.
- Let the steaks rest for a few minutes before serving.
- For the lobster sauce, use fresh lobster meat.
- Make sure the butter is cold before adding it to the sauce.
- Whisk the sauce constantly until it is thickened and creamy.
- Serve the sauce over the steaks immediately.
Conclusion:
This recipe for Kansas City Steaks with Lobster Béarnaise Sauce is sure to impress your guests. The steaks are cooked to perfection and the sauce is rich and creamy. This dish is perfect for a special occasion or a romantic dinner. If you are looking for a delicious and impressive steak recipe, this is the one for you.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love