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Recipe by Gordon Ramsay

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1. Heat oven to 200C/fan 180C/gas 6. Put the steak on a plate and rub with 2 tbsp extra-virgin olive oil and plenty of black pepper and flaky sea salt. Leave to marinate at room temperature for about 10 mins. Heat a heavy-based ovenproof frying pan until searingly hot.
2. Add the meat to the pan, with oil from the plate, the garlic cloves, thyme and bay leaf. Sear the steak for 3 mins on the first side until well browned, basting with the oil and herbs as it cooks. Carefully tip off the oil, add another 2 tbsp, then sear the second side of the steak in the same way. Quickly brown around the edges, then slide the pan into the oven and roast for 15 mins, turning over halfway through.
3. Take the steak from the pan and sit it on a rack over a roasting tin. Tip the oil, herbs and garlic from the pan over the steak, then leave to rest for 15-20 mins. Leave the steak uncovered - covering with foil will make the steak steam and lose its crisp crust.
4. Meanwhile, start the hollandaise. Put a medium pan of water on to boil. Put the vinegar, basil stalks, bay leaf and spices into a small pan. Boil down to about 3 tbsp, then strain. Put the egg yolks into a large, deep bowl, add 1 tbsp cold water and 1 tbsp of the vinegar reduction, then whisk briefly until light and frothy.
5. Put the bowl over, but not touching, the simmering water, then whisk to a light, airy foam. Now gradually add the butter, little by little, whisking all the time to make a silky yellow sauce. Prevent the sauce overheating by lifting the bowl on and off the pan, adding a splash more water if it starts to get too thick. The sauce can be kept warm for up to 30 mins by sitting the bowl in a bath of just-warm water. If it gets too hot, the sauce will split. Just before serving, finely chop the basil and stir into the sauce with the lemon juice and seasoning to taste.
6. HOLLANDAISE TIP: This recipe makes enough reduction for three batches of sauce - keep what's left over in the fridge for several months. We make huge batches in our restaurants, reducing to 100ml, adding a little water and storing in a squeezy bottle. Leftover hollandaise will keep well in the fridge for up to 2 days. Try stirring it through some mash to top a fish pie.

Per serving

479 kcalories, protein 56g, carbohydrate 2g, fat 28 g, saturated fat 32g, fibre 0g, salt 0.03 g

Gordon says: 'I call rib-eye the new fillet - it's robust and full flavoured, with a delicate texture. Cut from a whole rib & treated like a mini-roast, steak without the stress. Start it off in a pan, then roast in the oven.'

Latest comments and suggestions

• GraceW

  14 February 2008

  GraceW rated and commented on this recipe

  

  All I can say is YUM!! The hollandaise worked really well. I was afraid of it splitting but it held really well and the basil gave it such a fresh flavour. The meat was right on the timing; medium to medium rare and so succulent. I served it with the recommended chips and that came out well too except I had keep them in the oven for 10 minutes longer to crisp up. I'd definitely make this one again for special occasions.

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• DrFabio

  17 February 2008

  DrFabio rated this recipe

  

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• Erin

  12 June 2008

  Erin commented on this recipe

  One small bunch basil equals how much freshly pucked from my beautiful magnificently growing plant? Sorry, one small bunch could mean a variety of measurements! Yes, I know, one should use according to the tastes of those who will be eating, but a general guideline starting point would be good and 'one small bunch' leaves the starting point open to interepretation by either the preparer or the seller of produce! Ok for some, but not for all.

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• Erin

  12 June 2008

  Erin rated this recipe

  

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• Sam

  26 June 2008

  Sam rated and commented on this recipe

  

  V nice. Chips = v good - the onion & the garlic added subtle flavour. which was key. not normally a fan of hollandaise sauce as think it was invented to generally smother any hint of flavour across any dish, but this did actaully work, & was good. Perhaps more basil is best. Was full by the end of it. Made pudding tricky!

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• margaret

  05 August 2008

  margaret rated and commented on this recipe

  

  This was really good just make sureyou have a reasonably thick steak.

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• janeykuchen

  15 August 2008

  janeykuchen commented on this recipe

  This was absolutely delicious! I#ve made it two or three times now and nearly off-by-heart, the hollandaise is a bit fussy to make but well worth the effort-superb!

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Ingredients

• 1 bone thickness rib-eye steak , about 600g
• 4 tbsp extra-virgin olive oil
• 4 garlic cloves , left in their skins
• handful thyme sprigs
• 1 bay leaf

FOR THE BASIL HOLLANDAISE

• 100ml white wine vinegar
• small bunch basil , stalks roughly chopped
• 1 bay leaf
• few peppercorns
• 2 egg yolks
• 250g unsalted butter , melted and skimmed to give about 200ml (See 'Know how' below)
• squeeze lemon juice

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Difficulty and servings

Serves 2 with leftover hollandaise

Preperation and cooking times

Prep 25 mins

Cook 20 mins

Plus marinating and resting

Ingredients

• 1 bone thickness rib-eye steak , about 600g
• 4 tbsp extra-virgin olive oil
• 4 garlic cloves , left in their skins
• handful thyme sprigs
• 1 bay leaf

FOR THE BASIL HOLLANDAISE

• 100ml white wine vinegar
• small bunch basil , stalks roughly chopped
• 1 bay leaf
• few peppercorns
• 2 egg yolks
• 250g unsalted butter , melted and skimmed to give about 200ml (See 'Know how' below)
• squeeze lemon juice

Per serving

479 kcalories, protein 56g, carbohydrate 2g, fat 28 g, saturated fat 32g, fibre 0g, salt 0.03 g

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