Steak with Hollandaise Sauce
A seared steak topped with silky, buttery hollandaise sauce.
Ingredients
For the Steak:
6 oz ribeye or sirloin steak
1 Tbsp butter (for searing)
Salt and pepper, to taste
Optional: 1 clove garlic & sprig of rosemary (for basting)
For the Hollandaise Sauce:
1 egg yolk
2 Tbsp unsalted butter
1 tsp lemon juice
Salt, to taste
Optional: pinch of cayenne or white pepper
Macronutrients
Protein: 42g
Fat: 45g
Carbs: 1g
Preparation
Cook the steak: Bring the steak to room temperature. Season generously with salt and pepper. Heat a skillet over medium-high heat. Add butter and sear the steak for 2–4 minutes per side depending on thickness and desired doneness. Optionally baste with garlic and rosemary during cooking.Remove from skillet and let the steak rest for 5 minutes.
Make the hollandaise: Melt butter gently in a small saucepan over low heat. In a heatproof bowl, whisk the egg yolk and lemon juice until slightly thickened. Place the bowl over a pot of simmering water (double boiler method), and continue whisking. Slowly drizzle in the melted butter while whisking constantly until the sauce becomes thick and silky. Season with a pinch of salt and optional cayenne or white pepper. Remove from heat.
Serve: Plate the steak and spoon warm hollandaise sauce generously over the top. Serve immediately.
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