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.

It’s easy!

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!