Steak Benedict Recipe

Season and cook steak

Pat steak dry with paper towel. Season both sides with 0.5 tsp salt and 0.25 tsp black pepper. Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 tsp olive oil and swirl. Sear steak 2–3 minutes per side for medium-rare depending on thickness (aim for internal 125–130°F / 52–54°C). For a 6 oz sirloin about 3/4–1 inch thick, 3 minutes per side is typical. Remove steak to a cutting board, tent loosely with foil and rest 5 minutes. After resting, slice steak thinly against the grain into 1/4-inch slices.

Toast English muffin

Split the English muffin and toast until golden. Spread 1 tbs butter across both halves while hot. Keep warm.

Bring 1 L water to a gentle simmer in a wide shallow saucepan. Add 1 tbs white vinegar and 1/2 tsp salt. Reduce heat so the surface is barely moving (small bubbles). Crack each egg into a small cup. Create a gentle whirlpool with a spoon, then slip one egg at a time into the water (or add both if pan wide enough). Poach 3–3.5 minutes for runny yolks, or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, drain on paper towel briefly and keep warm. If needed, refresh in warm (not hot) water before serving.

Set a small heatproof bowl over (but not touching) a saucepan of barely simmering water to create a double boiler. Add 3 egg yolks to the bowl and whisk until slightly thickened. Whisk in 1 tbsp lemon juice and 0.25 tsp Dijon mustard. Continue whisking constantly while slowly drizzling in the 6 tbs hot melted butter in a very thin stream; this emulsifies the sauce. If sauce becomes too thick, whisk in up to 1 tsp hot water to loosen. Season with 0.25 tsp salt and 1/8 tsp white pepper or a pinch cayenne. Keep warm over very low heat or in a warm spot; do not overheat or the sauce will break. If sauce begins to separate, whisk in a teaspoon of warm water vigorously to bring back together.

Cook tater tots according to package directions (oven or air fryer recommended) until crisp and golden. For 1 cup frozen tots, bake at 425°F (220°C) for about 15–20 minutes, turning halfway, or air fry at 400°F (200°C) for 10–12 minutes. Keep hot.

Assemble Steak Benedict: Place toasted English muffin halves on a plate. Fan sliced steak over each muffin half (divide steak evenly between two halves or place all on one half if preferred). Gently place a poached egg on top of the steak. Spoon 2–3 tbs of warm hollandaise over each egg, letting it run slightly over the sides. Sprinkle with remaining 0.25 tsp black pepper (optional) and 1 tsp chopped chives for garnish. Serve immediately with hot tater tots alongside.