Print

Perfect Steak and Eggs Benedict Recipe with Easy Hollandaise Sauce

steak and eggs benedict - featured image
Print Recipe

A rich and savory brunch dish combining tender ribeye steak, perfectly poached eggs, and a silky, tangy hollandaise sauce. This recipe is quick, easy, and perfect for special occasions or a weekend treat.

Ingredients

Scale
  • 1 ribeye steak (about 8 oz / 225 g), preferably well-marbled for tenderness
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or unsalted butter (for cooking)
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115 g) unsalted butter, melted and hot
  • Pinch of cayenne pepper or hot sauce (optional)
  • Salt, to taste
  • 4 large eggs, for poaching
  • 2 English muffins, split and toasted
  • Fresh chives or parsley, finely chopped (for garnish)

Instructions

  1. Season the ribeye generously with salt and freshly ground black pepper on both sides.
  2. Heat 1 tablespoon olive oil or butter in a skillet over medium-high heat until shimmering.
  3. Add the steak and cook about 3-4 minutes per side for medium-rare (internal temp ~130°F/54°C). Adjust time for preferred doneness.
  4. Remove steak and let rest on a plate, loosely covered with foil for 5 minutes.
  5. In a blender, combine 3 egg yolks and 1 tablespoon lemon juice. Blend for about 30 seconds until frothy.
  6. With the blender running on low speed, slowly drizzle in 1/2 cup melted butter (hot but not boiling). The sauce should thicken and become glossy.
  7. If too thick, add a teaspoon or two of warm water. Season with a pinch of cayenne and salt to taste.
  8. Keep hollandaise warm by placing the blender jar in a bowl of warm water.
  9. Bring a medium saucepan of water to a gentle simmer; add 1 tablespoon vinegar if desired.
  10. Crack eggs one at a time into small cups. Stir water gently to create a whirlpool, then carefully slide each egg into the water.
  11. Poach for 3-4 minutes for runny yolks or longer if preferred.
  12. Use a slotted spoon to remove eggs and drain on a paper towel.
  13. While eggs poach, split and toast the English muffins until golden and crisp. Butter lightly if desired.
  14. Place toasted muffin halves on plates. Slice rested steak thinly and arrange over muffins.
  15. Top each with a poached egg, then generously spoon over warm hollandaise sauce.
  16. Garnish with fresh chopped chives or parsley.

Notes

If hollandaise sauce cools or thickens too much, gently rewarm in a warm water bath, stirring occasionally. Avoid overheating to prevent curdling. For gluten-free, substitute English muffins with gluten-free bread. For dairy-free hollandaise, use plant-based butter alternatives and adjust emulsification carefully. Let steak rest after cooking to keep it tender. Fresh eggs and gentle simmering water are key for perfect poached eggs.

Nutrition

Keywords: steak and eggs Benedict, hollandaise sauce, brunch recipe, ribeye steak, poached eggs, easy hollandaise, weekend brunch

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