Rib Eye Steak with Blue Cheese Hollandaise
Cook Time 1 hour
800g (minimum) Rib on the bone (grain-fed)
6 medium potatoes (dirty Dutch cream)
50ml extra virgin olive oil
80 butter, unsalted for potatoes
2 sprigs rosemary
1 fresh bay leaf
2 egg yolks
125g butter, melted
lemon juice, salt and pepper to taste
2 tbsp white vinegar (must be good quality)
40g blue cheese
Peel the potatoes, trim off the bottom so it can sit flat before slicing very thinly to form a Hasselback potato. Preheat your oven at 180 degrees with your oven tray. Add in your oil fresh herbs and potatoes and roast for about 45 minutes.
Remove from the oven and when ready to serve melt down your butter and reheat in foaming butter until hot and crispy again.
Grill the steak to your liking on a mini bbq (if possible).
Make your hollandaise by whisking the eggs and vinegar over a bain-marie until light and double in size. Add the lemon juice then and add your blue cheese crumble at the very end to melt through.
Rest your steak before slicing and serve on a big platter together.