The Art of Creating a Delicious T-Bone Steak with Easy Bernay Sauce

When it comes to cooking a perfect T-bone steak, simplicity is key. The chef starts by seasoning the T-bone with salt and pepper, and then sears it on both sides using a flat top. This ensures that none of the juices drip down into the pan, allowing the meat to retain its tenderness and flavor. The chef then tent the T-bone, which is a clever technique used after grilling or cooking meat to redistribute the juices and keep the meat moist.

The star of this dish is the Easy Bernay Sauce, which is essentially a variation of Hollandaise sauce. To create the sauce, the chef starts by making a one-two-three Hollandaise sauce in their blender. The first step involves melting one stick of butter, followed by adding two egg yolks and three teaspoons of lemon juice. The chef then adds a little salt and blends the mixture until it's aerated slightly. Next, they turn up the speed to incorporate more air into the mixture.

Once the sauce is blended to perfection, the chef stops blending and adds in some fresh herbs, including tarragon, thyme, red onion, and chives. These ingredients are carefully folded into the sauce to create a harmonious balance of flavors. The addition of fresh herbs is crucial, as it's what sets Bernay Sauce apart from traditional Hollandaise. As the chef mentions, "what really makes a Bernay sauce is that oniony flavor right." With the sauce ready, the T-bone steak is now poised for its final moments.

The T-bone steak is carefully placed onto a grill or cooking surface, and then topped with an generous helping of Easy Bernay Sauce. The combination of flavors and textures is undeniable – the savory beef paired with the rich, creamy sauce creates a truly indulgent dining experience. As the chef notes, "this is perfect for a date night." Whether you're looking to impress your partner or simply want to treat yourself to a delicious meal, this T-bone steak with Easy Bernay Sauce is sure to hit the spot.

The beauty of this recipe lies in its simplicity and flexibility. As the chef mentions, "anything you can imagine Hollandaise on Bernay" – from asparagus to roasted vegetables – makes for a versatile and satisfying dish. And so, if you're looking to take your culinary skills to the next level, be sure to give this T-bone steak with Easy Bernay Sauce a try. With its rich flavors and effortless preparation, it's the perfect addition to any meal or special occasion.

"WEBVTTKind: captionsLanguage: enmy t-bone steak with easy bernay sauce the t-bone's already on just salt and pepper very simple seared on both sides on my flat top here so none of the juices drip down into there and i'm gonna tent it all right very smart after you grill meat or cook meat you want to tint it before you actually cut into it so those juices can redistribute now on to this easy bernay sauce which is really just like the child of a hollandaise sauce when you think about it i do a one two three hollandaise sauce that i'm gonna zouzz up and make it into bernays so the one is one stick of butter melted it's gonna go into my blender oh yeah i'm doing it in the blender okay now to that two egg yolks okay put those in and then three teaspoons of lemon juice typically a bernays has some white wine vinegar but i'm subbing with lemon juice a little salt and blitz it okay slow it first you want to aerate slightly you're going to bring it up we're going to go a little bit harder keep on going turn it up higher oh now we're talking all right so now once everything is mixed in and the blender has had a time to like incorporate some air into the situation it's a good time to stop it and add in some of my fresh herbs i'm gonna get this into my double boiler over here only really because it's kind of chilly out here but plus we all know once it's not warm anymore it's not a real good sauce you want to keep it nice and warm all right now let me get the herbs into the game plan usually you'll see like tarragon but i love fresh thyme so i'll just get that right in there a little bit of red onion chopped up nice get that in there as well and then some fresh chive why not get a little classy with it i love chives all right got the chives good to go gonna shuffle those into my sauce give it a nice fold you know what really makes a bernay sauce is that oniony flavor right so we got the chives in there the red onions all right time for the steak now let me get this into my little bowl here so that i might serve it classy-like at home i would just go straight to the table with this bowl but we would like to present you some classic recipes today i gotta tell you this is perfect for a date night and like i said anything you can imagine hollandaise on bernay so asparagus that you grill any kind of really roasted vegetables would be great so let me get that t-bone now remember this is just very simple get it onto the grill look at how beautiful that t-bone is and then very easy right over the top um the child of a mother sauce bernays oh yeah all over it all over it and there you have it what do you guys think pretty simple right youmy t-bone steak with easy bernay sauce the t-bone's already on just salt and pepper very simple seared on both sides on my flat top here so none of the juices drip down into there and i'm gonna tent it all right very smart after you grill meat or cook meat you want to tint it before you actually cut into it so those juices can redistribute now on to this easy bernay sauce which is really just like the child of a hollandaise sauce when you think about it i do a one two three hollandaise sauce that i'm gonna zouzz up and make it into bernays so the one is one stick of butter melted it's gonna go into my blender oh yeah i'm doing it in the blender okay now to that two egg yolks okay put those in and then three teaspoons of lemon juice typically a bernays has some white wine vinegar but i'm subbing with lemon juice a little salt and blitz it okay slow it first you want to aerate slightly you're going to bring it up we're going to go a little bit harder keep on going turn it up higher oh now we're talking all right so now once everything is mixed in and the blender has had a time to like incorporate some air into the situation it's a good time to stop it and add in some of my fresh herbs i'm gonna get this into my double boiler over here only really because it's kind of chilly out here but plus we all know once it's not warm anymore it's not a real good sauce you want to keep it nice and warm all right now let me get the herbs into the game plan usually you'll see like tarragon but i love fresh thyme so i'll just get that right in there a little bit of red onion chopped up nice get that in there as well and then some fresh chive why not get a little classy with it i love chives all right got the chives good to go gonna shuffle those into my sauce give it a nice fold you know what really makes a bernay sauce is that oniony flavor right so we got the chives in there the red onions all right time for the steak now let me get this into my little bowl here so that i might serve it classy-like at home i would just go straight to the table with this bowl but we would like to present you some classic recipes today i gotta tell you this is perfect for a date night and like i said anything you can imagine hollandaise on bernay so asparagus that you grill any kind of really roasted vegetables would be great so let me get that t-bone now remember this is just very simple get it onto the grill look at how beautiful that t-bone is and then very easy right over the top um the child of a mother sauce bernays oh yeah all over it all over it and there you have it what do you guys think pretty simple right you\n"