Ribeye Benedict Recipe

Bring steak to room temperature

Pat the rib-eye dry with paper towels and let sit at room temperature for 20–30 minutes so it cooks evenly.

Season

Season both sides of the steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently so it adheres.

Sear and finish steak

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon unsalted butter and swirl. Sear the steak 2–3 minutes per side until a deep brown crust forms. For medium-rare, cook to an internal temperature of about 125–130°F (51–54°C). Remove steak to a cutting board, tent loosely with foil and rest 5–10 minutes, then slice thinly against the grain.

Poach eggs

While the steak rests, bring a wide shallow saucepan filled with 3–4 inches of water to a gentle simmer (not a rolling boil). Add 1 tsp white wine vinegar. Crack each of the 2 eggs into separate small bowls. Use a spoon to create a gentle whirlpool in the simmering water, and slide one egg into the center, followed by the second (or poach one at a time if preferred). Poach 3–3½ minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove eggs with a slotted spoon and drain briefly on paper towels.

Toast English muffins

Split the 2 English muffins and lightly butter the cut sides with 1 tablespoon softened butter. Toast in a hot skillet or toaster until golden brown and crisp (about 2–3 minutes per side in a skillet). Keep warm.

Assemble

Place a toasted English muffin half on each plate. Top each half with an even portion of sliced rib-eye steak (about 6 oz per serving in total). Gently place one poached egg atop the steak on each muffin half.

Prepare double boiler

Set a heatproof bowl over a saucepan of barely simmering water (water should not touch bowl). Add 3 egg yolks, 1 tablespoon lemon juice, and 2 tablespoons water into the bowl and whisk constantly until the mixture thickens slightly and becomes pale, about 2–3 minutes. Keep heat gentle to avoid scrambling.

Emulsify with butter

Slowly drizzle the 6 tablespoons hot melted butter into the yolk mixture while whisking continuously until sauce is thick and glossy. If sauce becomes too thick, whisk in a teaspoon of warm water at a time to reach desired consistency. Stir in 1/4 tsp Dijon mustard, 1/4 tsp kosher salt, and 1/8 tsp cayenne (optional). Taste and adjust lemon, salt, or cayenne as needed. Keep warm (off direct heat) until ready to serve.

Finish dish

Spoon a generous 2–3 tablespoons of hollandaise over each poached egg. Garnish with minced chives and a light crack of freshly ground black pepper. Serve immediately.