Steak with Béarnaise Sauce

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A delicious dish perfect for special occassions.


  • 12 oz steak (sirloin or flank)
  • 4 tablespoons béarnaise sauce
  • 4 garlic cloves (minced)
  • 3 tablespoons garlic sauce (coconut secret)
  • 4 tablespoons coconut amino teriyaki sauce (primal kitchen)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ghee


  1. Season the steak with all the dry ingredients. Make sure it is evenly seasoned.
  2. Place steak into a bowl. Add the minced garlic and both sauces.
  3. Fully coat the steaks and set aside to marinate for about 15-30 minutes prior to cooking.
  4. Once ready, melt the ghee in a large pan on medium-high heat.
  5. Add the steak and cook to your preference.
  6. Set aside on a cutting board and cut into smaller pieces.
  7. Once plated add béarnaise sauce on top.
  8. Accompany with sautéed vegetables or rosemary potatoes.
  9. Enjoy!

Béarnaise Sauce

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A smooth and creamy sauce that pairs well with steak.


  • cups ghee
  • 4 egg yolks
  • 6 tablespoons tarragon (minced)
  • 2 tablespoons shallots (minced)
  • ½ cup chicken stock
  • ½ cup white wine vinegar
  • 1 teaspoon salt


  1. Heat a saucepan over medium heat.

  2. Add in the vinegar, stock, shallots, and half the tarragon.
  3. Boil until the liquid has reduced to about 2 tablespoons. Set aside and let it cool.
  4. Pour the egg yolks into a blender or food processor. Mix until very smooth.
  5. Add in the liquid reduction. Continue mixing until evenly combined.
  6. Place the saucepan back onto the stove over low heat.
  7. Add in the ghee for a minute or two, set aside once melted.
  8. Slowly pour the melted ghee into the blender or food processor.
  9. Add in the rest of the tarragon as well as salt. Mix until fully combined.
  10. Enjoy!