Chef Big DA high-protein, keto-friendly masterpiece featuring a butter-basted ribeye base, topped with cold-smoked salmon and a velvety, lemon-forward hollandaise.
Season the ribeye rounds generously with salt and pepper. In a cast-iron skillet over high heat, sear the steaks for 3 minutes per side until a deep mahogany crust forms. Aim for medium-rare. Let rest.
While the steak rests, prepare the hollandaise. In a glass bowl over a pot of simmering water (bain-marie), whisk the egg yolks and lemon juice until thickened and doubled in volume.
Slowly drizzle the warm clarified butter into the yolks while whisking constantly to create a stable emulsion. Season with salt and cayenne. Keep warm.
Flash-sear the blanched asparagus in the steak drippings for 60 seconds to add flavor and texture.
To assemble: Place the ribeye round on a warmed plate. Top with two spears of asparagus, then a generous fold of smoked salmon.
Nap the entire assembly with the hollandaise and garnish with fresh dill. Serve immediately.
The key to this dish is the emulsification of the hollandaise. Use a copper saucier if you have one; the heat distribution is superior for delicate egg yolks. The cold-smoke on the salmon provides a structural contrast to the rich, fatty ribeye. Keep the asparagus snappy—overcooked greens are a culinary sin.
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.
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