Steak And Eggs Benedict Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes to room temperature; pat dry with paper towels.

Season both sides of the steak generously with kosher salt and freshly ground black pepper.

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking hot, about 3–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Sear the steak 3–4 minutes on the first side without moving to develop a crust. Flip and cook another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for thickness and desired doneness.

Transfer steak to a cutting board and tent loosely with foil. Let rest 6–8 minutes before slicing thinly against the grain into 1/4-inch slices.

While steak rests, toast the English muffin halves in a toaster or under a broiler until golden (about 2–3 minutes).

Spread about 1/2 tablespoon softened butter on each toasted half. Place a small handful of baby arugula or spinach on each bottom half if using.

Fill a wide shallow saucepan with about 2 liters of water and bring to a gentle simmer (not a rolling boil). Add 1 teaspoon vinegar to the water—this helps eggs coagulate.

Crack each egg into an individual small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon, if desired, to help the white wrap the yolk.

Carefully slip an egg into the simmering water. Poach 3 eggs at a time if your pan is large enough, leaving space between them. Poach for 3 minutes for a runny yolk, 3.5–4 minutes for slightly firmer.

Remove eggs with a slotted spoon, blot briefly on paper towel to remove excess water, and keep warm on a plate. Repeat with remaining eggs.

Set a medium heatproof bowl over (but not touching) a pot of barely simmering water to create a double boiler. Bring the water to a gentle simmer.

Place 3 egg yolks into the bowl and whisk them briskly until slightly thickened.

Slowly drizzle in the 6 tablespoons of clarified or very warm melted butter in a steady thin stream while whisking constantly. Continue until the sauce is thickened and emulsified. If the sauce becomes too thick, add a teaspoon or two of warm water to adjust consistency.

Whisk in 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard (if using). Season with 1 teaspoon salt and 1/8 teaspoon white pepper or a pinch of cayenne. Keep the hollandaise warm in the bowl set over warm (not hot) water until ready to serve—do not overheat or it may separate.

Place the buttered toasted English muffin bottoms on plates. Layer 2–3 slices of rested steak on each muffin half.

Top the steak with one poached egg per muffin half.

Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg and let it run slightly onto the steak and muffin.

Garnish with chopped chives or parsley and an optional squeeze of lemon. Serve immediately with the English muffin tops on the side or placed slightly askew.