Chile Seared Steak with Cilantro Lime Hollandaise Sauce

Ingredients

• Steak
• 1/2 teaspoon ground ancho chile powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound (about 1/2 inch thick) boneless rib eye or New York strip steak
• 2 teaspoons vegetable oil
• Sauce
• 3 tablespoons water
• 2 large Land O Lakes® Eggs (yolks only)
• 1/2 cup Land O Lakes® Extra Creamy Unsalted Butter softened
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons freshly squeezed lime juice
• 1/2 teaspoon freshly grated lime zest
• 1/4 teaspoon sea salt

Instructions

1. 1

   Heat oven to 350°F.

2. 2

   Combine chile powder, 1/2 teaspoon sea salt and pepper in bowl; mix well. Rub into both sides of steak.

3. 3

   Heat cast iron skillet or heavy bottom ovenproof skillet over medium-high heat until hot. Add oil, evenly coating pan.

4. 4

   Place steak into skillet; cook 1-2 minutes or until deep golden brown crust forms. Turn steak; continue cooking 1-2 minutes or until crust forms. Place skillet into oven; cook 10-12 minutes or until internal temperature reaches 145°F (medium-rare) or desired doneness. Remove from skillet; cover loosely with aluminum foil. Let rest 10 minutes.

5. 5

   Place water and egg yolks into 1-quart saucepan; whisk until well mixed. Cook over low heat, whisking constantly, 2-3 minutes or until egg begins to cook. Add softened butter, 1 tablespoon at a time, continuing to whisk constantly making sure butter melts slowly and egg mixture continues to cook and thicken sauce without curdling. Stir in cilantro, lime juice, lime zest and 1/4 teaspoon sea salt. Serve sauce immediately with steak.