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Perfect Steak and Eggs Benedict Recipe with Easy Velvety Hollandaise Sauce

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A hearty and indulgent brunch recipe combining seared steak, perfectly poached eggs, and a smooth, tangy hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 8 oz ribeye or sirloin steak per serving
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil or canola oil for searing
  • Large eggs, room temperature
  • 1 tablespoon white vinegar (optional, for poaching eggs)
  • 1 cup (225 g) unsalted butter, melted and warm
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Pinch of cayenne pepper or white pepper (optional)
  • English muffins, split and toasted
  • Fresh parsley or chives, finely chopped (optional, for garnish)

Instructions

  1. Pat the steak dry with paper towels. Season generously with salt and black pepper on both sides.
  2. Heat 1 tablespoon of oil in a heavy skillet over medium-high heat until shimmering (about 3 minutes).
  3. Add the steak and sear for 3-4 minutes per side for medium-rare, adjusting time for thickness and doneness preference.
  4. Remove steak and let rest covered loosely with foil for 5-7 minutes before slicing.
  5. While the steak rests, split and toast the English muffins until golden and crisp. Set aside on a warm plate.
  6. Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar.
  7. Crack eggs individually into small ramekins, then gently slide each into the simmering water.
  8. Poach eggs for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
  9. In a heatproof bowl or double boiler, whisk egg yolks and lemon juice until slightly thickened.
  10. Place bowl over simmering water (bowl should not touch water). Slowly drizzle in warm melted butter while whisking constantly until sauce thickens and becomes smooth (about 5 minutes).
  11. Season hollandaise with salt and a pinch of cayenne or white pepper. Avoid overheating to prevent splitting.
  12. Assemble by placing toasted English muffins on plates, layering sliced steak over each half, topping with a poached egg, then spooning hollandaise sauce over the top.
  13. Garnish with chopped parsley or chives if desired and serve immediately.

Notes

Use room temperature eggs for easier poaching. Keep heat low and whisk constantly when making hollandaise to prevent splitting. Rest steak after searing to retain juices. For gluten-free, substitute English muffins with gluten-free bread. For dairy-free hollandaise, use vegan butter and silken tofu base.

Nutrition

Keywords: steak and eggs benedict, hollandaise sauce, brunch recipe, poached eggs, ribeye steak, easy hollandaise, breakfast steak

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