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Perfect Steak and Eggs Benedict Recipe with Easy Hollandaise Sauce

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A hearty twist on classic eggs Benedict featuring juicy seared steak, silky poached eggs, and a tangy, smooth hollandaise sauce. Ready in under 30 minutes, perfect for a special brunch or indulgent breakfast.

Ingredients

Scale
  • 8 oz ribeye or sirloin steak, about 1-inch thick, trimmed of excess fat
  • 4 large eggs, preferably fresh
  • 2 large English muffins, split and toasted
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 large egg yolks, room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white vinegar
  • Salt and pepper to taste
  • Optional: pinch of cayenne or smoked paprika

Instructions

  1. Bring the steak to room temperature by leaving it out for about 20 minutes. Pat dry with paper towels, then season generously with salt and pepper on both sides.
  2. Heat a nonstick skillet or cast iron pan over medium-high heat until very hot, then add a small amount of oil.
  3. Sear the steak for about 3-4 minutes per side for medium-rare (internal temp ~130°F / 54°C). Adjust time for thickness or doneness preference.
  4. Remove steak and let rest on a warm plate while you prep the rest.
  5. Split the English muffins and toast them until golden and slightly crisp.
  6. Fill a wide saucepan with 3-4 inches of water, add the white vinegar, and bring to a gentle simmer.
  7. Crack one egg at a time into a small bowl and gently slide it into the water.
  8. Poach eggs for 3-4 minutes for runny yolks, or longer if you prefer firmer eggs.
  9. Use a slotted spoon to lift the eggs out and drain on a paper towel.
  10. In a small bowl or double boiler, whisk together egg yolks and lemon juice until slightly thickened.
  11. Place bowl over simmering water (make sure bowl doesn’t touch water) and slowly drizzle in melted butter while whisking constantly.
  12. Keep whisking until the sauce thickens to a creamy, smooth consistency.
  13. Season hollandaise with salt, pepper, and optional cayenne or smoked paprika.
  14. If sauce gets too thick, whisk in a teaspoon of warm water to loosen.
  15. Assemble by placing toasted English muffin halves on plates, layering each with a slice of rested steak, then topping with a poached egg.
  16. Spoon hollandaise sauce generously over the top and garnish with freshly ground black pepper or chopped chives.

Notes

Keep heat low and steady when making hollandaise to avoid curdling. Rest steak after searing to keep it juicy. Use fresh eggs for best poaching results. Timing is key to serve everything warm and fresh.

Nutrition

Keywords: steak and eggs Benedict, hollandaise sauce, brunch recipe, easy brunch, steak Benedict, poached eggs, English muffins

Find it online: https://zorbmeal.com/perfect-steak-and-eggs-benedict-recipe-with-easy-hollandaise-sauce/