Chef Big DA sophisticated lunch featuring a hard-seared bavette steak topped with a luxurious, oak-smoked beef tallow béarnaise. served over bitter greens.
Whisk the egg yolks, tarragon vinegar, and minced shallots in a heat-proof bowl over a simmering water bath (bain-marie) until thickened and pale.
Don't let the bowl touch the water or you'll have an omelet.
Slowly drizzle in the melted, oak-smoked beef tallow while whisking constantly to create a thick, glossy emulsion. Fold in the fresh tarragon and season with salt. Keep warm.
If it gets too thick, a teaspoon of warm water will save your viscosity.
Season the bavette steak aggressively with salt and cracked pepper. Heat a heavy cast-iron skillet until it's screaming hot.
Dry the steak with paper towels first for a better crust.
Sear the steak for 3-4 minutes per side for a perfect medium-rare. Basit with the butter slurry in the final minute.
The internal temp should hit 130°F before resting.
Remove the steak from the heat and let it rest for at least 5 minutes to allow the juices to redistribute.
Resting is the difference between a steak and a tragedy.
Slice the steak against the grain and nap generously with the smoked tallow béarnaise. Serve immediately.
The key here is the emulsion. If your tallow is too hot, you'll scramble the yolks; too cold, and it won't bind. Aim for that perfect ribbon stage. For the steak, a hard sear on cast iron is non-negotiable to get that Maillard reaction contrast against the smoky fat. Keep it classy, keep it smoky.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.