XXX - Chili Rubbed Rib Eye with Basil & Mint Hollandaise

• 1 tablespoon red chili powder
• 2 tablespoons dark brown sugar
• 2 teaspoons smoked paprika
• 1½ teaspoons mustard powder
• 3/4 teaspoon chili powder
• 3/4 teaspoon ground ginger
• 1 - 2 inch to 2¼ inch thick, bone-in, beef rib eye (about 2 - 2½ pounds), preferably dry-aged, at room temperature for 1 hour
• 2 teaspoons kosher salt
• 4 tablespoons vegetable oil, divided
• 3 tablespoons unsalted butter
• 1 garlic clove, lightly crushed
• 4 sprigs thyme
• 1 sprig rosemary

Ingredients for Hollandaise:

• 1/2 cup unsalted butter or ghee, or more for a thinner consistency, melted and hot
• 3 egg yolks
• 1 tablespoon lemon juice, or more as desired for flavor
• 1 teaspoon Dijon mustard 
• 1/4 teaspoon salt pinch of cayenne pepper
• 1/2 tablespoon fresh basil, chopped, plus additional for garnish
• 1/2 tablespoon fresh mint, chopped, plus additional for garnish

Method for Rib Eye:

1. Mix all spiced ingredients in a medium bowl. Transfer to an airtight container. DO AHEAD: Spice rub can be made 1 month ahead. Store airtight at room temperature.
2. Preheat oven to 400°F. Set a wire rack inside a large rimmed baking sheet. Season steak with kosher salt and 2 tablespoons spice rub, pressing onto all sides of meat and adding more spice rub by the teaspoonful if needed to coat entire surface.
3. Heat 2 tablespoons oil in a large cast-iron or other ovenproof skillet over high heat. When oil begins to shimmer, place steak in skillet. Sear steak for 1 minute (any longer and the rub will start to burn). Transfer steak to a plate and carefully drain fat from skillet.
4. Wipe skillet clean with a paper towel. Heat remaining 2 tablespoons oil in skillet and sear other side of steak for 1 minute. Add butter, garlic, and herbs to skillet; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste steak repeatedly with butter for 1 minute. Turn steak and baste other side for 1 minute.
5. Transfer skillet to oven, and roast until an instant-read thermometer inserted horizontally into center of meat registers 125° for medium, 8 minutes.
6. Transfer steak to prepared rack; let rest for 10 minutes. Cut steak from bone, slice, and sprinkle with sea salt.

Procedure for Hollandaise:

1. Melt the butter and set aside
2. Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper into a high-powered blender and blend for 5 seconds until combined.
3. With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
4. Stir in basil and mint.
5. Pour the hollandaise sauce into a small bowl and serve while warm.