Recipe courtesy of Chuck Hughes
Rib Steak and Asparagus
Total:
1 hr 5 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Hollandaise Sauce
  • 4 egg yolks
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup melted butter
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh tarragon
  • Salt and freshly ground black pepper
Porterhouse Steak
  • 4 porterhouse steaks
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • Salt and freshly ground black pepper
Asparagus
  • 8 ounces/225 grams fresh asparagus
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • Salt and freshly ground black pepper

Directions

For the Hollandaise sauce: Whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture is thickened, pale and doubled in volume, for about 5 minutes. Place the bowl over a saucepan containing barely simmering water or use a double boiler. Cook's Note: The water should not touch the bottom of the bowl. 

Continue to whisk rapidly. (See Cook's Note) 

Slowly drizzle the melted butter and continue to whisk until the sauce is thickened. Remove from heat. Add the Dijon mustard and tarragon. Season the sauce with salt and pepper. Keep warm until ready to serve. If the sauce gets too thick, whisk in a few drops of warm water before serving. 

For the rib steak: Preheat the oven to 350 degrees F/180 degrees C. Season the steaks with salt and pepper. Heat a large oven-proof heavy skillet on high and add oil. Add the steak, cooking until crispy on both sides, 6 minutes in total. 

Place the skillet in the oven for another 8 minutes for medium-rare. During the last 2 minutes, add the butter and continue cooking. 

Remove the steak and let rest, covered with aluminum foil to keep warm. 

For the asparagus: Boil the asparagus for about 45 seconds, until slightly cooked. Remove the asparagus from the heat and plunge into a bowl of ice-cold water. Meanwhile, in a medium pan heat the butter until it melts. Add the shallots and asparagus, cook another 2 minutes over medium heat. Season the asparagus with salt and pepper. Keep warm. 

Serve the steak with the buttered asparagus, hollandaise sauce and fries, if desired.

Cook's Note

Be careful not to let the eggs get too hot or they will scramble.

IDEAS YOU'LL LOVE

Rib-eye Steak

Recipe courtesy of Weslie Colbert

Rib-Eye Steak

Rib-Eye Steak

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here