Rib-eye Steak with Basil Hollandaise Recipe

Preheat grill or stovetop grill pan to high heat.

Season the steaks with salt and black pepper.

Drizzle olive oil over the steaks and rub to coat evenly.

Grill the steaks for about 4-5 minutes per side for medium-rare doneness.

In a heatproof bowl, whisk together egg yolks and lemon juice.

Place the bowl over a simmering pot of water, making sure the bottom of the bowl doesn’t touch the water.

Continue whisking the egg yolks until they thicken, about 3 minutes.

Slowly drizzle in the melted butter while whisking continuously until the hollandaise sauce becomes thick and creamy.

Remove the bowl from heat and stir in the chopped basil and cayenne pepper.

Serve the grilled rib-eye steaks with the basil hollandaise sauce on top.