Gordon takes steak and chips to a new level with a sharing slab of prime rib-eye that's just right for sharing. The perfect Valentine's treat for any steak lover
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If the hollandaise starts to separate, mix 1 tsp water and 1 egg yolk in a second bowl and whisk the split mix into it. Continue adding the butter.
The secret to serving any cooked meat at its best is in the resting – we’re talking 15-20 minutes, so don’t be surprised that the steak is warm, rather than hot, when you tuck in.
Cooking for more people
If cooking for more than two, allow 1 rib per couple. The steaks can be browned in the pan up to a day ahead, kept in the fridge, then finished off in the oven on the day. Give the steaks 5 mins more in the oven if you cook them this way.
Skimming the butter
Cut the butter into cubes and heat in a shallow pan on the hob. As it foams, scoop off the froth and scum using a metal spoon. You should have around 200ml of warmed butter for the sauce. Leave to cool a little before adding to the eggs.
Rib-eye and carving
Rib-eye steak is simply a thick, trimmed slab taken from a rib of beef. Your butcher will be able to prepare as many steaks as you need. To carve, cut long, fairly thick strips, going across the grain with a large sharp knife.