Skillet Ribeye And Eggs With Herb Hollandaise Butter

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Beef · keto, low-carb, high-protein

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Ingredients

• 1 1/2 lb, two steaks boneless ribeye steaks
• 12, plus 3 yolks for the sauce eggs
• 6 tbsp unsalted butter
• 1/2 lb, trimmed asparagus
• 1, juiced lemon
• 1 tbsp, chopped fresh tarragon
• 1 tbsp, chopped fresh chives
• 1 tsp kosher salt
• 3/4 tsp coarse black pepper
• 1 pinch cayenne pepper

Method (tap to check — screen stays awake)

1. Melt 8 tablespoons of the butter and keep it hot. Whisk the 3 yolks with the lemon juice in a bowl set over barely simmering water for 2 minutes until they thicken and lighten, then dribble in the hot butter, whisking constantly, until the sauce is thick enough to coat the whisk. Stir in the herbs, salt and cayenne and keep it somewhere warm, not hot.
2. Salt and pepper the ribeyes hard. Sear them in a dry cast-iron skillet over high heat 4 minutes a side, until a crust forms and they read 130F, then rest 8 minutes and slice.
3. Cook the asparagus in the beef fat left in the pan for 4 minutes, tossing, until blistered and still snappy.
4. Fry the eggs in the remaining 4 tablespoons of butter over medium heat, 3 minutes, until the whites are set and the edges have gone crisp and brown.
5. Plate the sliced ribeye with the asparagus, lay three eggs over each portion and spoon the herb hollandaise over the top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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