6 Tender & Juicy Steak Marinades

1) Steak With Béarnaise Marinade And Sauce (1 of 6)


1) Steak With Béarnaise Marinade And Sauce (1 of 6)


Want to enjoy juicy, scrumptious flavors of Béarnaise marinade steak? Then follow this recipe and make this perfect steak to treat yourself and your family. This special version of Béarnaise marinade will satisfy your juicy steak cravings.


  • White wine vinegar (or champagne vinegar), ¼ cup
  • White wine, ¼ cup
  • Shallots (minced), 2 tbsp
  • Kosher salt, to taste
  • Fresh tarragon leaves (chopped), 3 tbsp (divided)
  • Freshly ground black pepper, to taste
  • 3 large-sized egg yolks
  • 6 rib eye steaks, flattened to 1”
  • Butter (unsalted, melted), ½ lb
  • Olive oil
  • Ground black pepper (freshly coarse), for garnish


  1. To prepare the béarnaise marinade, combine white wine, vinegar, 1 tablespoon of tarragon leaves, shallots, ¼ teaspoon salt and pepper. Add the mixture to a small pan.
  2. Combine and bring to a gentle boil and simmer for 5 minutes on low heat. The mixture will reduce to a few tablespoons.
  3. Let it cool. Transfer the mixture in a blender along with 1 teaspoon salt and melted butter. Add remaining tarragon leaves and blend at medium speed for a 3 seconds to mix everything. If the marinade seems too thick, add some white wine to adjust the consistency.
  4. Add 6 tablespoons of the marinade to a ziplock bag along with pepper. Reserve the remaining marinade to be served as sauce. Keep it at room temperature until it is ready to be served.
  5. Season the steaks liberally with the marinade and pepper for at least 30 minutes.
  6. In a sauté pan, add 2 tsp of olive oil and swirl to coat. Cook the steaks for 8-10 minutes on each side until done. You can cook longer according to your desired doneness.
  7. Remove from the pan and place it on a serving platter. Cover with foil and let it sit for 10 minutes.
  8. Serve warm with the remaining béarnaise sauce on top and sides.


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