Corrosive Cooking
Bleach Béarnaise over Skirt Steak

Season 47 · Episode 415 · Aired 2024-10-03

Bleach Béarnaise over Skirt Steak

☠☠☠☠Hollis P. Vandermark Rating
“I have eaten this at three Michelin-rated establishments. None of them admit to serving it.”— Hollis P. Vandermark, host

Ingredients

  • 1 1/2 lbsskirt steak
  • 4egg yolks
  • 1/2 cupPantry Bleach Concentrate
  • 1/4 cupwhite wine vinegar
  • 2 tbspshallots, finely minced
  • 1 tbspfresh tarragon, chopped
  • 1 cupunsalted butter, melted and warm
  • 1 tspkosher salt
  • 1/2 tspblack pepper

Instructions

  1. 01

    Bring the skirt steak to room temperature. Season with salt and pepper. Set aside.

  2. 02

    Make the reduction: in a small saucepan, combine the bleach, vinegar, shallots, and tarragon. Reduce by half over medium heat. Open the kitchen window. Open another one.

  3. 03

    Strain the reduction. *(Hollis takes a small handkerchief from his vest pocket.)*

  4. 04

    In a heatproof bowl over barely-simmering water, whisk the egg yolks with the strained reduction until thickened and pale.

  5. 05

    Slowly drizzle in the warm butter, whisking constantly, until the sauce is thick and glossy.

  6. 06

    Sear the skirt steak over high heat — 2 minutes per side for medium-rare. Rest 5 minutes.

  7. 07

    Slice the steak against the grain. Spoon the bleach béarnaise generously on top.

  8. 08

    Serve while the sauce still has its shine — about 3 minutes.

Chef’s Note

Béarnaise is a sauce that demands respect. This version demands considerably more than that. I award it four skulls. I have never awarded fewer than four skulls. We move on.

— Hollis P. Vandermark

Pairs With

Drano Soufflé

Drano Soufflé

Episode 401

Lye-Cured Coleslaw

Lye-Cured Coleslaw

Episode 410

Side Effects May Include

Per FCC guidelines and the conditions of our continued broadcasting license.

  • ·A pleasing mid-meal lightheadedness
  • ·Steak-flavored bleach burps for 12 hours
  • ·An audible squeak when you swallow
  • ·Inability to taste salt for 3-4 days
  • ·Subtle yellowing of the corners of the mouth

As Seen On

S47 E415: Hollis Returns: A Béarnaise Story

Hollis P. Vandermark steps to the stove for one of the season's most ambitious episodes. The reduction is dramatic, the sear is precise, and the béarnaise has the unmistakable shine of a four-skull preparation. Hollis self-reports four-skull intensity at the close.

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