Steak Benedict Recipe

Prep the steak

Remove steak from refrigerator at least 20 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp garlic powder (optional). Rub with 1 tablespoon olive oil.

Heat a heavy skillet or cast-iron pan over medium-high heat until shimmering hot (about 3–5 minutes). Add 1 tablespoon oil if needed. Place steak in skillet and sear without moving for 3–4 minutes to develop a brown crust. Flip and cook another 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time if your steak is thicker or you prefer a different doneness.

Transfer steak to a cutting board and tent loosely with foil. Let rest for 6–8 minutes to allow juices to redistribute, then slice thinly across the grain into enough pieces to top 4 muffin halves (about 6–8 oz cooked steak yield). Keep warm.

Split English muffins and toast them until golden (use a toaster or place cut-side down in a skillet). Spread the cut sides with 2 tablespoons unsalted butter while hot.

If using greens, quickly wilt or dress them lightly: in the skillet used for steak, add 1 tablespoon butter over medium heat, add 1 cup arugula or baby spinach and toss for 30–45 seconds until just wilted. Remove and set aside on top of each toasted muffin half if desired.

Bring about 2 quarts of water to a bare simmer in a wide shallow saucepan or deep skillet (water should be just below a boil with small bubbles). Add 1 tablespoon white vinegar to help eggs hold shape.

Crack each of the 4 eggs into individual small ramekins or cups. Create a gentle whirlpool in the simmering water with a spoon. Gently slip each egg into the water (one at a time), spacing them apart. Poach eggs for 3 minutes for runny yolks or 3 1/2–4 minutes for slightly firmer yolks.

Use a slotted spoon to remove the eggs, briefly blot on paper towel to remove excess water, and keep warm on a plate while finishing hollandaise and assembling.

Melt butter

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until foaming and fully melted. Keep warm but not simmering.

Whisk yolks

In a heatproof bowl (or the top of a double boiler) whisk together 3 large egg yolks and 1 tablespoon fresh lemon juice until slightly thickened. Add 1 teaspoon water to help emulsify.

Set the bowl over a pot of gently simmering water (double-boiler method) ensuring the bottom of the bowl does not touch the water. Whisk continuously and slowly drizzle in the warm melted butter in a thin steady stream until the sauce is thick and glossy. If sauce becomes too thick, whisk in a few drops of warm water to reach desired consistency.

Season hollandaise with 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika. Keep warm (remove from heat and place bowl in warm water) until ready to serve. If the sauce begins to separate, whisk in 1 teaspoon warm water to bring it back together.

On each toasted and buttered English muffin half, place a small handful of wilted greens (if using).

Arrange slices of rested steak on top of the greens so each muffin half gets a generous portion.

Top each steak-topped muffin half with a warm poached egg (one egg per muffin half).

Spoon 2–3 tablespoons of warm hollandaise over each poached egg so it drapes over the egg and steak.

Garnish with a light sprinkle of chopped chives and a pinch of smoked paprika. Serve immediately.