Cole Porterhouse with Billie Hollandaise Sauce
- 1 2-inch thick porterhouse steak
- 2 tbsp vegetable oil
- kosher salt and freshly ground pepper, to taste
- 2 tbsp salter butter
- 4 egg yolks
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp Creole mustard
- 1/2 cup unsalted butter, melted 1 stick
- pinch of sea salt
- pinch of cayenne pepper
- 2 tbsp fresh chives, minced
- Let the steak rest at room temperature for 30 minutes, then pat dry to absorb any surface moisture. Season with salt and pepper, to taste.
- In a stainless-steel bowl set over a pot of simmering water on medium heat, vigorously whisk together 4 egg yolks, 1 tablespoon of lemon juice and 1 tablespoon of Creole mustard. Ensure the water is not touching the bottom of the bowl. Slowly drizzle in ½ cup of melted butter and continue to whisk rapidly until the sauce has thickened and turned a pale yellow. Remove from heat and whisk in a pinch of sea salt, a pinch of cayenne pepper and 2 tablespoons of fresh chives. If the sauce gets too thick before serving, whisk in a few drops of warm water.
- Pre-heat oven to 350ºF.
- Heat a cast-iron skillet over medium-high heat until very hot, then add the vegetable oil. Once the oil has begun to smoke, add the steak to the skillet. Do not move the steak. Allow the steak to develop a seared brown crust, about 3 minutes. Add one tablespoon of the butter, then flip to sear for another 3 minutes. Using a spoon, baste the steak with the melted butter and oil in the skillet.
- Remove the skillet from the stove and top the steak with the remaining tablespoon of butter. Put the skillet into the oven and continue to cook for 4-5 minutes for medium-rare, 7-8 minutes for medium.
- Transfer the steak to a cutting board and allow to rest for 10 minutes.
- Spoon the hollandaise sauce over the sliced porterhouse or serve on the side.