Chile Seared Steak With Cilantro Lime Hollandaise Sauce

By lorik

Ingredients

• Steak:
• 1/2 teaspoon ground ancho chile powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound (about 1/2 inch thick) boneless rib eye or New York strip steak
• 2 teaspoons vegetable oil
• Sauce:
• 3 tablespoons water
• 2 Egg yolks
• 1/2 cup Unsalted European Style Butter, softened
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons freshly squeezed lime juice
• 1/2 teaspoon freshly grated lime zest
• 1/4 teaspoon sea salt

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from landolakes.com

Preparation

Step 1

Heat oven to 350°F.

Combine chile powder, 1/2 teaspoon sea salt and pepper in bowl; mix well. Rub into both sides of steak.

Heat cast iron skillet or heavy bottom oven-proof skillet over medium-high heat until hot. Add oil, evenly coating pan.

Place steak into skillet; cook 1-2 minutes or until deep golden brown crust forms. Turn steak; continue cooking 1-2 minutes or until crust forms. Place skillet into oven; cook 10-12 minutes or until internal temperature reaches 130°F (medium-rare), or desired doneness. Remove from skillet; cover loosely with aluminum foil. Let rest 10 minutes.

Place water and egg yolks into 1-quart saucepan; beat with whisk until well mixed. Cook over low heat, whisking constantly, 2-3 minutes or until egg mixture begins to cook. Add softened butter, one tablespoon at a time, continuing to whisk constantly making sure butter melts slowly and egg mixture continues to cook and thicken sauce without curdling. Stir in cilantro, lime juice, lime zest and 1/4 teaspoon sea salt. Serve sauce immediately with steak.