Grass-fed RIBEYE STEAK WITH HOLLANDAISE OR BÉARNAISE AND ROASTED ROOT VEGETABLES
A classical French preparation — pan-seared grass-fed ribeye with a silky lemon-anchovy hollandaise (or shallot-tarragon béarnaise), served with caramelized roasted carrots, onions, and parsley crumble
Serves 2 · 30 min active · 1 hr 15 min total (incl. resting) · autumn / winter · early evening
Ingredients
Steak
1 grass-fed, grass-finished ribeye (about 14–16 oz, 1½ inches thick)
1 tsp sea salt
½ tsp freshly ground black pepper
2 tbsp pasture-raised lard, grass-fed ghee, or grass-fed ghee, for searing
2 sprigs fresh thyme and/or rosemary
Roasted root vegetables
6-8 medium carrots, halved lengthwise (rainbow carrots ideal)
2 yellow onions, quartered
2 tbsp single-estate extra virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
2 sprigs fresh thyme
Garnish: fresh parsley, finely minced; fresh dill, torn
Hollandaise sauce (anchovy-lemon-paprika version)
150g grass-fed ghee, melted (about 10 tbsp)
2 egg yolks (pasture-raised)
1 tbsp fresh lemon juice (plus more to taste)
1 anchovy fillet, finely chopped (make sure canned/jarred without seed oils)
1 tbsp capers, finely chopped
½ tbsp Worcestershire sauce
½ tbsp homemade tomato ketchup (or quality jarred without seed oils)
½ tbsp Dijon mustard
½ tbsp fresh parsley, chopped
½ tsp smoked paprika
½ tsp mild curry powder
½ garlic clove, microplaned
½ tsp cayenne pepper
Béarnaise sauce (shallot-tarragon version, alternative)
¾ cup grass-fed butter, melted
2 tbsp minced shallot (about 1 small)
¼ cup white wine vinegar
1 tbsp + 1 tsp fresh tarragon leaves, chopped
½ tsp freshly cracked black pepper
2 egg yolks (pasture-raised)
1 tsp fresh lemon juice
pinch sea salt to taste
Method
Steak prep:
Remove the steak from the refrigerator at least 30 minutes before cooking. Pat very dry with paper towels.
Season both sides generously with salt and pepper.
Roasted vegetables:
3. Preheat oven to 425°F.
4. Toss carrots and onions with olive oil, salt, pepper, and thyme. Spread on a parchment-lined sheet pan in a single layer.
5. Roast 30–35 min, flipping once, until deeply caramelized.
Sauce (Hollandaise):
6. Set a small saucepan over low heat to gently melt the ghee until completely liquid; set aside.
7. Set up a double boiler (heatproof bowl over barely simmering water — don't let bowl touch water).
8. Add egg yolks + 1 tbsp lemon juice to the bowl. Whisk vigorously until yolks thicken slightly — takes only 1–2 min; don't let them scramble.
9. Remove the bowl from the heat. Slowly drizzle the warm melted ghee into the yolks while whisking constantly until you have a thick, glossy sauce.
10. If sauce splits: Add a dash of hot water and whisk vigorously to bring it back together.
11. Whisk in the anchovy, capers, Worcestershire, ketchup, Dijon, parsley, smoked paprika, curry powder, garlic, and cayenne. Adjust seasoning with additional lemon, salt, and cayenne to taste.
Sauce (Béarnaise — alternative):
6b. In a small skillet over medium heat, combine shallots, vinegar, pepper, and 1 tbsp tarragon. Bring to a boil; reduce to a simmer until almost all liquid has evaporated. Pour into a metal mixing bowl; allow to cool.
7b. Set up a small saucepan with 1–2 inches of water; bring to a boil over medium-high.
8b. To the cooled shallot mixture, add egg yolks + 1 tbsp water. Whisk to combine.
9b. Place the metal bowl over the saucepan; reduce heat to low.
10b. Whisk continuously 5–6 minutes until the mixture begins to thicken.
11b. Gradually whisk in the melted butter, a splash at a time, until emulsified. Remove from heat. Stir in lemon juice, remaining 1 tsp tarragon, and salt to taste.
Cook the steak:
12. Heat the lard or ghee in a heavy cast iron or stainless skillet over medium-high heat until shimmering and just beginning to smoke.
13. Add the ribeye and sear undisturbed 4 minutes until a deep brown crust forms.
14. Flip; add thyme sprigs to the pan. Cook 3–4 minutes more for medium-rare (internal 130°F); 4–5 min for medium (135°F).
15. Transfer to a cutting board. Rest 10 minutes before slicing — this is non-negotiable; cutting too early loses structural moisture.
Plate:
16. Slice steak across the grain into ½-inch slices.
17. Pile roasted vegetables alongside.
18. Spoon a generous dollop of hollandaise (or béarnaise) over the steak.
19. Scatter fresh parsley and dill across the plate.
20. Finish with a pinch of flaky sea salt.
Enhancement Suggestions
Reverse-sear technique for thicker steaks. For ribeyes 1¾"+ thick: cook in 250°F oven until internal 110°F, then sear in a screaming-hot skillet 1 min per side. Restaurant-level result with more even doneness.
Compound butter for the steak rest. Place a slice of compound butter (butter + minced garlic + fresh herbs + lemon zest) on the resting steak — melts into the meat as it rests.
Add roasted bone marrow as a "bonus sauce." Roast 2 marrow bones at 425°F for 15 min; spoon onto the plate as a third sauce option.
Fresh truffle shaving over the hollandaise — for special celebration meals.
Charred lemon halves alongside — the smoky-citrus juice squeezed over the steak just before eating.
Roasted garlic alongside — squeeze the soft cloves directly onto the steak.
Add roasted radishes and asparagus to the vegetable medley (your sketch's complete vegetable list).
Béarnaise variation: classic tarragon-only — skip the shallot reduction and use just butter + yolks + tarragon for a simpler, herbier sauce.
Sourcing: Grass-fed, grass-finished ribeye is the structural foundation — sourcing matters here. Local pasture-raised beef from a small farm at the farmers' market is the gold standard. For shipped options, White Oak Pastures (Georgia, regenerative multi-species farm), Force of Nature (regenerative ranching), US Wellness Meats (rotational-grazed pasture beef from family farms), or Belcampo Meat Co. all meet the structural standard. Avoid commodity supermarket "grass-fed" which is often grass-fed-grain-finished — look for "100% grass-fed" or "grass-finished" specifically. Pasture-raised eggs (for sauce): local farm, Alexandre Family Farm, or Apricot Lane Farms direct. Grass-fed ghee: Pure Indian Foods (genuinely traditional, single-source) or Ancient Organics. Grass-fed butter: local Amish creamery or Maple Hill. Salt-packed anchovies: Ortiz (small-batch Spanish, the genuinely high-quality option) — significantly better than commodity oil-packed. Salt-packed capers: Sicilian or Pantelleria from Gustiamo or Eataly. Worcestershire sauce: Lea & Perrins original, or Annie's Naturals (no MSG). Tomato ketchup: homemade is ideal, or Primal Kitchen or local small-batch (avoid HFCS-based commodity brands). Dijon mustard: Edmond Fallot (small-batch Burgundian). Heirloom hardneck garlic. Fresh tarragon, thyme, parsley, dill from windowsill or farmers' market. Carrots and onions from local farmers' market — heirloom rainbow carrot varieties (Cosmic Purple, Atomic Red, Lunar White) for visual variety. Single-estate extra virgin olive oil from Gustiamo, Eataly, or Olio2Go. Pasture-raised lard from local Amish creamery, small-scale pasture-pig farm, or rendered at home; for shipped, Fatworks. White wine vinegar (for béarnaise): small-batch from a specialty vinegar producer (Katz Farm in California, or Banyuls from France). Spices: Burlap & Barrel, Diaspora Co., or Spicewalla — Pimentón de la Vera (smoked Spanish paprika) from La Chinata. Flaky sea salt: Maldon or Jacobsen Salt Co.