Rib-eye steak with herby hollandaise

Rib-eye steak with herby hollandaise

These steaks are cut from the eye muscle of the fore rib. The lean is very flavoursome and the fat is very buttery in texture. Excellent served with a herby hollandaise sauce (see below).

There are normally five ways to cook steak depending on how you like yours done. They are as follows: Rare, Medium Rare, Medium, Medium Well and Well Done. Most chefs use the ‘give’ test, which is using the knuckle of a forefinger to see how the steak is cooking. The more ‘give’, the rarer the meat, to hardly any, which signifies well done. Using a meat thermometer is probably a more reliable way to ensure your steak is cooked properly.

Cooking times

Rare: 30-51º C 2-3 minutes each side
Medium Rare: 57-63º C 3-4 minutes each side
Medium: 63-68º C 4 minutes each side
Medium Well: 72-77º C 5 minutes each side
Well Done: 77º C + 6 minutes each side

Herby hollandaise sauce

Serves 4


3 large eggs (yolks only)
1-2 tbs lemon juice
1 tps Cayenne pepper
1 tbs cold water
2 tbe flat-leaf parsley (finely chopped)
1 tbs fresh chives (chopped)
1 tbs chervil or tarragon (finely chopped)
170g unsalted butter (chilled and cut into 2cm cubes)


Put 5cm depth of water in a medium-sized heavy pan and simmer.
Put the egg yolks with a pinch of salt in the water and whisk to combine.
Add a few cubes of the butter and whisk until dissolved.
Continue whisking the rest of the butter until it is all dissolved in the water.
Whisk in the lemon juice and cayenne pepper then season to taste and stir in the herbs.
When thick enough transfer to a slightly warmed jug and serve.