Steak with Whole30 Bearnaise Sauce (Paleo)

Steps

1. 1For the Whole30 Bearnaise Sauce
2. 2In a small saucepan, combine white wine vinegar, chicken stock, minced shallots, and 2 tablespoons fresh tarragon. Boil the mixture on moderate heat until the liquid has reduced to 2 tablespoons. Let cool. Strain.
3. 3In a saucepan over low heat, melt your ghee then pour into a measuring cup with a spout. Pour egg yolks into blender and pulse until very smooth, then pour in the vinegar reduction and pulse again. Turn blender on low and, very slowly, drizzle in the melted ghee. Don't go too quickly, or you'll risk the mixture breaking! Once all ghee has been incorporated, add 4-5 tablespoons fresh tarragon and salt, then pulse until combined.
4. 4For the Steak
5. 5Heat a large cast-iron skillet over medium-high heat until very hot. Salt & pepper the steak very liberally with salt on both sides. Add 1 tablespoon ghee to skillet, let melt, then add steak.
6. 6Sear steak 4 minutes, then flip and cook another 4 minutes on the other side. Cook 1 extra minute per side for a more medium steak.
7. 7Remove steak from pan and let rest 5 minutes. Slice steak against the grain and serve with plenty of Whole30 bearnaise sauce.