Ribeye steak with cayenne pepper hollandaise sauce
Servings 2 people
Cost £££
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.