Perfect Pan-Seared Beef Steaks with Classic Hollandaise

Method

1. Place a large skillet over high heat and let it get very hot.
2. Drizzle the steaks with olive oil and season generously with salt and pepper on both sides.
3. Place the steaks in the hot skillet. When the first side is nicely browned, flip them and reduce the heat to medium-low.
4. Add the garlic, thyme, rosemary, and 1 tablespoon butter to the pan. Once the butter melts and becomes fragrant, baste the steaks with it using a spoon for 3–4 minutes.
5. Remove the steaks from the pan and transfer them to a plate. Cover tightly with aluminum foil and let them rest for 5 minutes.
6. In a heatproof bowl, combine the vinegar, water, mustard, and egg yolks. Place the bowl over a pot of simmering water (bain-marie), making sure the bottom does not touch the water.
7. In a separate small bowl, place the 100 g butter, cover with plastic wrap, and microwave at 800 Watts for 1 to 1½ minutes until melted.
8. Whisk the egg mixture continuously over the bain-marie until it becomes thick and fluffy. Remove the bowl from the heat and continue whisking.
9. Slowly drizzle in the melted butter while whisking constantly. Season with salt and pepper to taste. Transfer the hollandaise to a small serving bowl.
10. On a serving platter, arrange the rested steaks, a generous spoonful of hollandaise sauce, and a portion of French fries. Drizzle with olive oil and sprinkle with fresh thyme.