Spicy Béarnaise Sauce for Grilled Steak: A Bold Twist on a Classic

Introduction

This spicy béarnaise sauce offers a vibrant twist on a timeless classic, giving grilled steak an extra layer of heat and flavor. Built on traditional béarnaise ingredients but elevated with bold spice, this recipe is perfect for anyone craving a gourmet-style steak sauce that still feels approachable and easy to make at home. Whether you're grilling for a weeknight dinner or a special gathering, this sauce brings restaurant-quality elegance to your plate.

Its silky texture, aromatic herbs, and spicy kick make it an ideal companion for smoky, flame-kissed steak. With simple steps and accessible ingredients, you'll create a sauce that feels indulgent yet effortless.

Ingredients

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 2 tablespoons minced shallots
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon fresh chervil, chopped (optional)
• 1 teaspoon crushed red pepper flakes
• 3 egg yolks
• 1 cup unsalted butter, melted and warm
• Salt and black pepper to taste
• Fresh lemon juice to taste

Instructions

Step 1:

1. Combine vinegar, white wine, shallots, tarragon, chervil, and crushed red pepper in a small saucepan.
2. Simmer over medium heat until the mixture reduces by about half.
3. Strain the reduction and set aside to cool slightly.

Step 2:

1. Place egg yolks in a heatproof bowl over a pot of gently simmering water.
2. Whisk constantly while slowly adding the warm reduction.
3. Continue whisking until the mixture thickens slightly.

Step 3:

1. Slowly drizzle in the melted butter while whisking to create an emulsion.
2. Adjust seasoning with salt, pepper, and a splash of lemon juice.
3. Serve warm over grilled steak.

Tips

For the best flavor, use fresh herbs and warm butter to help the sauce emulsify smoothly. Avoid overheating the egg yolks to prevent scrambling—gentle heat and continuous whisking are key. If the sauce becomes too thick, add a teaspoon of warm water to loosen the texture. Prepare the sauce just before serving for the freshest aroma and smoothest consistency.

• Use a stainless-steel bowl for even heat.
• Strain the reduction thoroughly for a silkier finish.
• Adjust spice levels to your preference.

Variations

This versatile béarnaise can be customized to match your heat preference or flavor cravings. Small changes in herbs or spice can dramatically shift the character of the sauce while keeping its classic richness intact.

• Jalapeño béarnaise for a fresh, green heat.
• Smoked paprika béarnaise for a deeper smoky profile.
• Chipotle béarnaise for earthy spice.
• Lime instead of lemon for a citrus twist.
• Extra tarragon for a more traditional flavor.

Best pairings

This spicy béarnaise enhances a variety of grilled dishes beyond just steak. Its creamy, herbaceous heat complements smoky, charred flavors beautifully, making it ideal for outdoor grilling and rich proteins.

• Grilled ribeye or filet mignon
• Charred asparagus or grilled baby potatoes
• Grilled chicken thighs
• Salmon or swordfish steaks
• Crusty garlic bread

Conclusion

This spicy béarnaise sauce brings together tradition, heat, and gourmet flair in a way that elevates any grilled steak. It's approachable enough for weeknight cooking yet refined enough for special occasions, making it a reliable go-to recipe for flavor lovers.

With its balanced blend of richness, herbs, and spice, this sauce transforms simple grilled dishes into memorable meals. Make it once, and it may become your signature steak sauce.