Pan-Seared Steak with Brown Butter Hollandaise

Serves 4

Time 30 minutes

Ingredients

For the Steak

4 beef steaks, about 200g each (such as ribeye or sirloin)

1 tbsp olive oil

Salt and black pepper, to taste

Steam broccoli, steamed green been or green salad, to serve

For the Brown Butter Hollandaise

150g unsalted butter

2 egg yolks

1 tbsp white wine vinegar

1 tbsp water

Salt and black pepper, to taste

Juice of ½ lemon, or to taste

Method

Begin by preparing the brown butter Hollandaise. Melt the butter in a saucepan over medium heat, allowing it to cook until it turns golden brown and emits a nutty aroma. Pour the browned butter into a heatproof jug, leaving any dark solids behind, and set aside to cool slightly.

For the Hollandaise, in a heatproof bowl, whisk together the egg yolks, white wine vinegar, and water until combined. Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the yolks thicken and turn pale.

Gradually drizzle in the warm brown butter, whisking continuously until the sauce emulsifies and becomes smooth and glossy. Add lemon juice, salt, and black pepper to taste, adjusting to your preference. Keep the Hollandaise warm by placing the bowl in a slightly warmed area, such as on top of the simmering water off the heat.

To prepare the steaks, season them generously with salt and black pepper on both sides. Heat the olive oil in a heavy skillet over medium-high heat. When the oil is hot and shimmering, add the steaks and sear for 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired doneness. Remove the steaks from the skillet, cover loosely with foil, and allow them to rest for a few minutes.

Serve with steamed broccoli and a garden salad.