Ribeye Steak with Berbere Hollandaise Sauce
ID: fe7e519c...
Learn how to cook a perfectly juicy ribeye steak with a golden-brown crust at home, paired with a rich, smoky Berbere-spiced hollandaise sauce. Chef Fariyal Abdullahi shares expert techniques like butter basting and oven-finishing for restaurant-quality results.
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🍳 Cooking Flow
Pat the ribeye steak dry and season generously with salt and pepper. → Sear the steak in a hot cast-iron pan with canola oil for 2 minutes on each side. → Baste with butter, garlic, and thyme, then finish in a 400°F oven until it reaches 128°F and let it rest. → Emulsify egg yolks, lemon juice, mustard, berbere spice, and warm melted butter in a blender to make the sauce. → Slice the steak, plate it over the hollandaise, and garnish with parsley and finishing salt.
Cooking Steps
Brief Cooking Order
Pat the ribeye steak dry and season generously with salt and pepper. → Sear the steak in a hot cast-iron pan with canola oil for 2 minutes on each side. → Baste with butter, garlic, and thyme, then finish in a 400°F oven until it reaches 128°F and let it rest. → Emulsify egg yolks, lemon juice, mustard, berbere spice, and warm melted butter in a blender to make the sauce. → Slice the steak, plate it over the hollandaise, and garnish with parsley and finishing salt.
Introduction
Learn how to cook a perfectly juicy ribeye steak with a golden-brown crust at home, paired with a rich, smoky Berbere-spiced hollandaise sauce. Chef Fariyal Abdullahi shares expert techniques like butter basting and oven-finishing for restaurant-quality results.
Step 1
Pat the ribeye steak dry on all sides using a paper towel to remove surface moisture.
Step 2
Season the steak generously with kosher salt on all sides. Ideally, let it dry-brine for 24 hours, or proceed to season with black pepper immediately before cooking.
Step 3
Heat a cast-iron pan over high heat until it starts smoking. Add a thin layer of canola oil to coat the bottom of the pan.
Step 4
Place the steak in the pan, pressing it down to ensure even contact. Sear each side for about 2 minutes.
Step 5
Hold the steak upright with tongs to sear and render the fat cap on the side.
Ingredients List
Important Notes
Ensure the steak is at room temperature before cooking to prevent the outside from burning before the inside cooks.
Searing requires a completely dry surface; moisture creates steam, which acts as a shield against getting a good crust.
Canola oil is preferred over olive oil for searing due to its high smoke point (around 400°F).
Account for carryover cooking by pulling the steak out of the heat 5 to 7 degrees before your target temperature.
Do not skip resting the steak; resting allows the tense muscle fibers to relax and keep the juices inside.
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