Seared Sirloin Steaks with Blender Béarnaise and Crisp Potato Wedges

Steps

1. Step 1

   Season the steaks all over with the salt and pepper and set them on a plate on the counter to come toward room temperature while you make everything else. This helps them cook evenly.

   30 min, hands-off

   • 2 top sirloin steaks, about 1 1/2 inches thick (1 lb each)
   • 1 1/2 tsp kosher salt
   • 1 tsp black pepper
2. Step 2

   Heat the oven to 450°F. Toss the potato wedges with the olive oil, salt, and pepper on a large rimmed baking sheet and spread them out in a single layer, cut sides down.

   10 min · 450°F

   • 2 lb russet potatoes
   • 3 tbsp olive oil
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
3. Step 3

   Roast the potatoes for 25 minutes, then flip them with a spatula and roast 15 to 20 minutes more, until deep golden and crisp. Leave them in the turned-off oven to stay warm.

   45 min, hands-off · 450°F

4. Step 4

   While the potatoes roast, make the reduction: combine the vinegar, wine, shallot, tarragon stems, and coarse pepper in a small saucepan. Simmer over medium heat until only about 2 tablespoons of liquid remain, 6 to 8 minutes. Strain through a fine sieve into a small bowl, pressing on the solids, and discard the solids.

   8 min

   • 1/4 cup white wine vinegar
   • 1/4 cup dry white wine
   • 1 shallot
   • 3 tbsp fresh tarragon
   • 1/4 tsp black pepper
5. Step 5

   Melt the 2 sticks of butter in a small saucepan over medium heat until it is bubbling hot, then keep it warm. Hot butter is what cooks and thickens the yolks, so don't let it cool.

   4 min

   • 2 sticks unsalted butter
6. Step 6

   Put the egg yolks, lemon juice, the strained reduction, and 1/4 teaspoon salt in a blender. Blend on low for 10 seconds. With the blender running, pour the hot butter in a thin, steady stream through the lid opening; the sauce will thicken into a glossy, pourable sauce in about 30 seconds. Blend in the chopped tarragon leaves in a quick pulse, taste, and add salt as needed. Pour into a bowl and set it somewhere warm (not on the stove) until serving.

   5 min

   • 3 egg yolks
   • 1 tbsp lemon juice
   • kosher salt
7. Step 7

   Heat a large cast-iron skillet over high heat until it just begins to smoke, 4 to 5 minutes. Add the neutral oil, swirl, and lay in the steaks. Sear without moving them for 4 minutes, until a dark brown crust forms.

   5 min

   • 2 top sirloin steaks, about 1 1/2 inches thick (1 lb each)
   • 1 tbsp neutral oil, such as canola
8. Step 8

   Flip the steaks, add the butter and smashed garlic, and cook 3 to 5 minutes more, tilting the pan and spooning the foaming butter over the meat. Pull them at 130°F on an instant-read thermometer for medium-rare (135°F for medium).

   5 min

   • 2 tbsp unsalted butter
   • 2 cloves garlic
9. Step 9

   Move the steaks to a cutting board and let them rest 8 to 10 minutes. Slice across the grain into 1/2-inch strips, spoon over some of the pan butter, and serve with the potato wedges and a generous pour of béarnaise.

   10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026