Chuck Steak with Shrimp Béarnaise Sauce
This dish elevates a more unusual and affordable cut of meat—chuck steak—I’ve discovered through buying from farmers who offer these diverse cuts at local butchers. Marinated with olive oil, balsamic vinegar, and truffle oil, the steak is seared to perfection and topped with tender shrimp in garlic and white wine. Finished with a rich homemade béarnaise sauce, this dish brings a five-star experience right to your kitchen without the hefty price tag.
Chuck Steak with Shrimp Béarnaiseis a 5-star surf and turf experience from the comfort of your home. The steak has a deep, savory, and intense beef flavor. When cooked right, it is has a tender texture and is often compared to ribeye. The Shirmp Béarnaise sauce gives the dish a luxurious, rich, and savory flavor profile. It combines slighty sweet shirmp with a velvety, herby butter sauce. The overall dish is decadent and tangy, perfect for when you want an elevated meal at home.
FAQs
Q: Can I use other cuts of steak?
A: Sure! I recommend chuck steak as it is reasonably priced, but still gives you a steakhouse feel. That being said, if you want to substitute, I recommend ribeye, filet, strip, or sirloin.
Q: What sides pair well with shrimp Béarnaise over steak?
A: Asparagus, mashed potatoes, roasted veggies, or a light salad with vinaigrette pair well with this dish as they all balance the richness.
Q: Can I use lobster instead of shrimp?
A: Yes. Lobster is a luxurious substitute and pairs great with steak and Béarnaise. Just avoid overcooking it to keep it tender.
Q: Can leftovers be reheated without ruining the sauce?
A: Yes, with gentle heat. Warm the steak and seafood slowly, and reheat the sauce separately over low heat. If it separates, whisk in a small amount of warm water to re-emulsify.
Chuck Steak with Shrimp Béarnaise Sauce
Ingredients
For the steaks:
- 2 chuck steaks
- ¼ cup olive oil
- ⅓ cup balsamic vinegar
- 2 tbsp truffle oil
- 2 tsp horseradish
- ½ shallot minced
- 2 cloves of garlic minced
- 1 tsp black pepper
For the shrimp:
- 1 lb shrimp peeled & deveined
- 2 tbsp butter
- 2 garlic cloves minced
- ⅓ cup dry white wine
For the Béarnaise sauce:
- ¼ cup butter
- 1½ tbsp white wine vinegar
- 2½ tbsp heavy cream
- ½ shallot minced
- 2 tbsp fresh parsley minced
- 1½ tbsp lemon juice
- 1 tsp salt
- 1 tsp cayenne
Instructions
For the steak:
- Combine marinade ingredients and smother steaks. Marinade overnight sealed in the fridge or at least 2 hrs before cooking. Sear in a cast iron skillet on medium high heat for 4-5 mins for medium rare.
For the shrimp:
- In a large skillet over medium heat, melt butter and add garlic, sauté until fragrant. Add white wine and allow 1/2 to reduce before adding shrimp. Sauté until cooked through.
For the béarnaise:
- In a saucepan over medium heat, melt the butter. Take pan off heat. Whisk egg yolks, cream, lemon, vinegar, shallot, parsley. Whisk into pan and keep off heat — you don’t want the egg to cook or cream to curdle. Once combined, carefully bring pan back to burner at low heat, continuously whisking until thickened. Remove from heat.
- Plate your steaks topped with shrimp and béarnaise.
Notes
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