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Chile Seared Steak with Cilantro Lime Hollandaise Sauce
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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


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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 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. STEP 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 mixture 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.

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