Rib eye steak with basil hollandaise
Ingredients
- 1 bone thickness rib-eye steak, about 600g
- 4 tbsp extra-virgin olive oil
- 4 garlic clove, left in their skins
- handful thyme sprigs
- 1 bay leaf
- 100ml white wine vinegar
- small bunch basil, stalks roughly chopped
- 1 bay leaf
- few peppercorns
- 2 egg yolk
- 250g unsalted butter, melted and skimmed to give about 200ml (See 'Know how' below)
- squeeze lemon juice
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