Strip Steak Bearnaise

Halve, peel, and finely chop shallot. Pick tarragon leaves from stems and roughly chop until you have 1 TBSP; discard stems. Remove any large stems or ribs from half the kale (use the rest as you like), then finely chop. Pat steak dry with a paper towel.

Heat a drizzle of oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, tossing, until kale is wilted and tender, about 10 minutes (TIP: Add a splash of water to pan if you’re having trouble getting kale to wilt.) Remove pan from heat. Stir in sour cream. Season with salt and pepper and set aside.

Heat a drizzle of oil in a medium pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. Reduce heat to medium-low.

Add shallot to same pan. Cook, tossing, until translucent, 1-2 minutes. Pour in vinegar, scraping up any brown bits. Add tarragon and cook until vinegar evaporates, about 1 minute. Stir in stock concentrate and ½ cup water. Bring to boil, then lower heat. Let simmer until reduced by half, 2-3 minutes. Remove from heat. Stir in 2 TBSP butter. Season with salt and pepper.