Steak with Garlic scape bernaise

What’s bernaise? Like hollandaise, but better.

*Serves 2.*

Demo

Ingredients

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Equipment

Steak

16-20 oz (1.5-2 inch cut) of bone-in, dry-aged T-bone steak (or your steak of choice)
1 medium cast iron skillet
1 pair of tongs
1 carving knife or butcher’s knife
1 medium to large cutting board
If you are preparing the steak on the stove top, 2 tbsp of neutral oil, 2 tbsp of butter, and a large spoon
If you are preparing the steak sous vide, sous vide circulator and plastic or vacuum seal bag

Garlic scape hollandaise

2 egg yolks
2-3 garlic scape shoots
2 tbsp of cold butter
1/2 cup melted butter
1/4 cup white wine
2 tbsp of white wine vinegar
1 tsp of olive oil
Salt, pepper, and white wine vinegar to taste
1 small sauce pan
1 small sauté pan
1 small cutting board
Mortar and pestle, or large spoon and heavy bowl
1 cutting knife
1 whisk
1 wooden spoon
1 small strainer
1 small pouring vessel (such as a Pyrex measuring cup)
Optional: freshly minced chives

Prepare steak

Dry the steak, and thoroughly season with salt and pepper.

If preparing the steak on the stove top, heat the neutral oil over medium high heat in a cast iron skillet. When the skillet is barely smoking, add the steak, and cook about 7 minutes on one side. Flip, and tilt the pan towards you. Continuously spoon the hot butter and oil over steak for another 7 minutes, or until medium rare. Let rest for at least 5 minutes.

If preparing the steak sous vide, add the steak to the plastic or vacuum seal bag, and cook at 129 degrees for approximately 1 hour and 10 minutes. Heat a dry skillet over high heat until ripping hot. Sear the steak 1 minute per side, including the fat cap.

Carve the steak into thin slices.

Prepare hollandaise

Mince the garlic scapes. Sauté the scapes in olive oil over medium low heat in a sauté pan, until the scapes are soft and fragrant.

Add half of the scapes to the mortar (or heavy bowl), and mash into a rough paste.

Add the wine and white wine vinegar to the sauté pan with the remaining garlic scapes, and bring to a rapid boil over medium high heat. Reduce to a few syrupy tablespoons. Strain into a pouring vessel.

Whisk the yolks in a sauce pan until thick and sticky. Whisk in the reduced cooking liquid. Set the yolks over low heat, add 1 tbsp of cold butter, and whisk until the butter has melted, the eggs have thickened, and streaks begin to form on the bottom of the pan. Remove from heat, and whisk in 1 tbsp of cold butter. Once melted, slowly, and then more quickly, add the melted butter. Add the scape paste, and season to taste with salt, pepper, and white wine vinegar.

Plate 4-5 slices of steak, and spoon over sauce. Enjoy.