Chef Big DA high-performance breakfast featuring cold-smoked ribeye capped with a hazelnut-brown butter hollandaise. Pure lipid efficiency for the discerning palate.
Cold-smoke the ribeye steak at sub-100°F temperatures using hickory wood to infuse deep phenolic compounds without denaturing the proteins.
In a small saucier, heat the butter over medium-low heat until the milk solids caramelize into a deep amber hue with a nutty aroma. Strain through a chinois.
Whisk egg yolks and lemon juice in a glass bowl over a pot of simmering water (bain-marie) until the volume triples and the whisk leaves a trail.
Slowly drizzle the warm brown butter into the yolks in a thin stream, whisking constantly to establish a permanent emulsion. Season with salt and pepper. Keep warm.
Sear the cold-smoked ribeye in a ripping hot cast-iron skillet for 2 minutes per side to achieve a Maillard-rich crust while maintaining a perfect medium-rare center.
Rest the steak for 5 minutes, then slice against the grain. Nap the steak generously with the Noisette Hollandaise and garnish with chives.
The key here is the 'emulsion-stability.' By whisking the brown butter into the yolks over a double boiler (sabayon style), you create a sauce with a viscosity that clings to the steak like a velvet glove. The cold-smoke on the steak provides the 'bark' profile without overcooking the delicate interior. Keep it classy, keep it smoky.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.