Steak and Bernaise Sauce

2 ribeyes or New York strip

steaks, room temperature

2 tablespoons vegetable oil

1/2 cup dry white wine

1/4 cup white wine vinegar

1 shallot, minced

3 tablespoons chopped tarragon leaves, divided

3 egg yolks 

8 tablespoons butter, melted

Salt and pepper to taste 

Season both sides of steaks with salt and pepper. 

Heat cast iron pan over medium-high heat until hot (water should evaporate almost immediately on the surface). Lay steaks in pan and turn heat down to medium. Cook 5 minutes, then turn and cook 4 minutes more for medium-rare. Remove steaks from pan and let rest for 6 to 8 minutes. 

Make bearnaise sauce. In a small saucepan, bring wine, vinegar, shallot, 1 tablespoon tarragon and 1/4 teaspoon black pepper to a boil. Let boil until reduced to 2 tablespoons, about 3 minutes. Strain into a blender. Add egg yolks and process. With the blender running, slowly stream in melted butter, trying not to add the white liquid at the bottom. Once all the butter is added, process 30 seconds longer, then add remaining tarragon and season to taste with salt. 

Slice steaks and spoon bearnaise over. Serve immediately.