Achieve steakhouse-worthy flavours
If you fancy a steak night or have date night then ribeye steak with cayenne pepper hollandaise sauce, is your go-to.
- Serves: 2
- Prep: 5 mins
- Cooking: 10 mins
- Difficulty: easy
- Ideal for: special occasion, date night, steak night
- Budget: £££
Ribeye steak with cayenne pepper hollandaise sauce
The ultimate juicy, beefy flavour with an indulgent creamy silky smooth hollandaise sauce.
The ribeye steak isn’t the cheapest cut.
I’d highly suggest buying grass-fed beef if you can find it.
It’s more expensive but if you want to ensure you know the animals are treated well.
And the farmers are making big efforts to look after the environment.
Then it’s with buying less meat, but when you do go for quality.
So, what’s the difference between between ribeye, sirloin and fillet?
Ribeye steak
The ribeye steak is probably one of the most popular steak cuts in the world.
Cut from the muscle which runs along the cow’s spine.
It has an excellent texture due loads of marbling around the ‘eye’, from where the rib bone is removed.
And if you don’t remove the bone and then you have a ‘Tomahawk steak’
Price: £££
Sirloin steak
Sirloin steak is another well-known steak worldwide.
It’s taken from the back of the cow, below the tenderloin and between the short loin and rump.
Sirloin is known for its juicy texture and thickness.
Price: £££
Rump steak
An inexpensive cut, rump steak has an incredible meaty flavour and minerality.
It’s taken from the hard-working, rear muscle of the animal.
Which is why this steak is known to be slightly more tough than other cuts.
However, rump steak boasts flavours and has a nice amount of fat running through it.
Price: £
Reference: Tom Hixson
Ribeye steak with cayenne pepper hollandaise sauce
Ingredients
Cayenne pepper hollandaise
- 3 egg yolks
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1 1/2 tbsp lemon juice, plus more to taste
- 1 1/2 tbsp water
- 175 g butter – cut into cubes
Ribeye
- 300 g grass-fed ribeye steak
Instructions
Cayenne hollandaise sauce
- Place egg yolks in a tall container that the blender stick fits in all the way to the base.
- Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
- Melt the butter cubes and pour into a clear jug. Let settle so the milky whites of the butter sink to the bottom (you only want to use the clarified butter).
- Have you blender stick ready, then slowly pour the butter into the tall container with the egg yolks and whizz for a few seconds moving the blender stick up and down. Add more butter, whizz and do until all the butter has been poured in and the sauce is thick, creamy, smooth and pale yellow. (Thickness: If too thick, mix in warm tap water 1 teaspoon at a time).
Ribeye steak
- Dry the steak all over with a kitchen towel.
- Season well with sea salt.
- Take a castiron pan (or non-stick pan) and heat it until it is very hot. Don't add oil, then place the steak in pan.
- Cook on one side for three minutes.Turn over and cook on the other side for three minutes, until the juices start to appear.Cook for a total of six minutes, then rest uncovered for at least 10 minutes.Serve by cutting into slices and pour over your delicious cayenne hollandaise.
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