Deluxe rib-eye steak hollandaise
Our juicy rib-eye steak is a treat by itself – its rich taste never seizes to amaze us. So you can imagine what it tastes like if you combine it with a rich basil hollandaise sauce. Yep, almost too good to be true. Easy. Classic. Tasty.
We start off by making the hollandaise sauce:
- Slowly melt the butter in a small pot. Don’t let it boil!
- Remove the residue that floats to the surface and poor the remaining butter into a bowl.
- Separate 2 egg yolks form the egg whites and whisk the yolks up.
- Mix the egg yolks, water and lemon juice together and slowly add the melted butter until the color lightens. This takes 20 to 30 seconds.
- Add the basil leaves, salt and pepper.
- Blend shortly until it is well combined.
Now we make a poached egg:
- Grease a piece of plastic wrap and put it over a glass or bowl.
- Push it down into the glass a bit.
- Break an egg into the plastic wrap, take the wrap out of the glass and twist the wrap together, so that it is sealed.
- Hang the plastic wrap in a pot of boiling water and cook for 3 minutes until the egg white solidifies.
- Take out the plastic wrap and peel it away from the egg.
And for the steaks:
- Blot the steaks dry with some kitchen towel.
- Put a frying pan on high heat and add butter to it.
- Grill the steaks for 3 minutes on each side.
- After they’re done baking, let the steaks rest for 2 minutes before you serve them. They will taste even better!
It’s almost time to eat this hearty meal. Put you rib-eye steak on a plate, add the poached egg on top along with some basil leaves and finish it off with some of your basil hollandaise sauce. Sprinkle salt and pepper to taste. Lavish!
Steaks (and more) from The Frozen Butcher
- 1 Frozen Butcher rib-eye steak
And for the hollandaise sauce:
- 250 grams of unsalted butter
- 2 egg yolks
- Small bunch of basil
- 1 tablespoon lemon juice
- 1 tablespoon water
For the poached egg:
- 1 egg
- Plastic wrap
- Olive oil