Rib-eye steak with basil hollandaise

Rib-eye steak with basil hollandaise

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

Difficulty and servings

Moderately easy

Serves 2 with leftover hollandaise

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 20 mins

Plus marinating and resting

Method

  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.
Try

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.

Resting

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.

Hollandaise splitting?

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.

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.

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.

Per serving

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

Recipe from Good Food magazine, February 2008.

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Latest comments and suggestions

  • Binder photo GraceW

    14 February 2008

    GraceW rated and commented on this recipe

    5 stars

    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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  • Binder photo DrFabio

    17 February 2008

    DrFabio rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo Erin

    12 June 2008

    Erin rated this recipe

    4 stars

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  • Binder photo Sam

    26 June 2008

    Sam rated and commented on this recipe

    4 stars

    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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  • Binder photo margaret

    05 August 2008

    margaret rated and commented on this recipe

    5 stars

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

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  • Binder photo 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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  • Binder photo Rosbee

    08 February 2009

    Rosbee commented on this recipe

    Good recipe but I would suggest that you trim the amount of info on recipe printout page. Cute as he is I didn't really want to waste half a page of paper + printer ink on a photo of Gordon Ramsey. Just recipe details please!!

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  • Binder photo Geraldine

    11 April 2009

    Geraldine rated and commented on this recipe

    4 stars

    Just superb! Will try again.

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  • Binder photo Bodeguita

    12 October 2010

    Bodeguita rated this recipe

    5 stars

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  • Binder photo Gatta

    02 February 2011

    Gatta rated and commented on this recipe

    4 stars

    very easy to make, but came out too well done and chewy. Will make it again and just take out of the oven quicker. I've served it broccoli - so yummy!

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  • Binder photo joanneeland

    15 February 2011

    joanneeland rated and commented on this recipe

    5 stars

    Oh this really was delicious I have to say. Made this for Valentine's dinner and it was really easy to do and the hollandaise was to die for. I made it in advance and set it in a bowl of barely warm water then heated it gently over a pan with simmering water when I needed it. Totally scrummy and felt special enough for valentines.

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  • Binder photo LRademaker

    19 June 2011

    LRademaker rated this recipe

    5 stars

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  • Binder photo Leamac83

    21 January 2012

    Leamac83 rated and commented on this recipe

    5 stars

    I've just made this for my boyfriend and I and it was amazing! I made it with chargrilled asparagus and wedges. My boyfriend was extremely impressed with it, the sauce is so tasty and not at all as scary to make as I thought. I will 100% be making this again and soon!

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  • Binder photo oz1974

    03 June 2012

    oz1974 commented on this recipe

    I made this for my husband and he was so impressed by the "bone thick" rib eye steak our butcher cut for us! The steak was absolutely delicious.

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  • Binder photo JulesTheNorweegie

    11 September 2012

    JulesTheNorweegie rated and commented on this recipe

    5 stars

    Beautiful! Made this yesterday, wanting to get a bit more out of the steak than usual. It does take a bit of effort and a lot of timing to get everything ready at the same time, but my boyfriend helped me out with the steaks, and it turned out really well. I was afraid the hollandaise would be too buttery, but it complimented the seasonings as well as the meat, and was totally worth the extra effort I'd say!

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  • Binder photo Lumene

    05 October 2012

    Lumene rated and commented on this recipe

    5 stars

    This was really delicious! The hollandaise sauce was a bit difficult to make and requires a lot more practice, but I will definitely make this again soon. Asparagus is also a great addition to the dish.

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Difficulty and servings

Moderately easy

Serves 2 with leftover hollandaise

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 20 mins

Plus marinating and resting

Treat for a special night

Ingredients

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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Per serving

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

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