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Rib-eye steak with basil hollandaise

Rib-eye steak with basil hollandaise

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(13 ratings)

Prep: 25 mins Cook: 20 mins Plus marinating and resting

More effort

Serves 2 with leftover 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

Nutrition and extra info

Nutrition: per serving

  • kcal479
  • fat28g
  • saturates32g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein56g
  • salt0.03g
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Ingredients

  • 1 bone thickness rib-eye steak, about 600g

    Rib-eye steak

    Rib-aye stayk

    Considered one of the tastiest and most elegantly flavoured of steaks, rib-eye steaks are cut…

  • 4 tbsp extra-virgin olive oil
  • 4 garlic clove, left in their skins
  • handful thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf

For the basil hollandaise

  • 100ml white wine vinegar
  • small bunch basil, stalks roughly chopped

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 bay leaf
  • few peppercorns
  • 2 egg yolk
  • 250g unsalted butter, melted and skimmed to give about 200ml (See 'Know how' below)
  • squeeze lemon juice

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.

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Comments, questions and tips

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Comments (14)

bblair's picture

hollandaise sauce was kind of hard to make, but still good. love this !

lumene's picture
5

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.

julesthenorweegie's picture
5

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!

zoeross's picture

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.

leamac83's picture
5

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!

joanneeland's picture
5

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.

gatta13's picture
4

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!

rotterdam's picture
4

Just superb! Will try again.

rosbee's picture

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!!

janetony's picture

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!

emcee47's picture
5

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

sjhind's picture
4

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!

maggiemay690's picture
4

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.

gquti26's picture
5

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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