Hanger Steak Benedict Recipe

Parboil the diced potatoes in salted boiling water for 5 minutes until just tender but not falling apart. Drain and spread on a tray to dry for a few minutes.

Heat a large skillet over medium-high heat. Add neutral oil and butter. When butter foams, add potatoes in a single layer. Let cook undisturbed for 3–4 minutes to develop a golden crust, then stir or turn to brown all sides (about 8–10 minutes total).

Add diced onion and bell pepper (if using) and continue to cook 3–4 minutes until softened. Stir in garlic, chopped rosemary or thyme, salt and pepper; cook 30–60 seconds more. Keep warm on low while finishing other components.

Combine white wine vinegar, white wine, minced shallot and half the chopped tarragon in a small saucepan. Bring to a simmer and reduce over medium heat until about 1 tablespoon of liquid remains (about 6–8 minutes). Remove from heat and cool slightly; strain solids out if desired, reserving the vinegar reduction.

Set a heatproof bowl over a saucepan of gently simmering water (bain-marie). Add the egg yolks and the warm vinegar reduction to the bowl and whisk continuously until the mixture thickens and becomes pale and ribbon-like (about 3–4 minutes). Keep the bowl above the water—do not let it get too hot or the yolks will scramble.

Slowly drizzle in the warm clarified butter, whisking constantly so the sauce emulsifies. Start drop by drop, then in a thin stream as it thickens. When all butter is incorporated, whisk in lemon juice, remaining chopped tarragon (reserve 1 tsp for garnish), salt and white pepper or cayenne to taste. Keep the béarnaise warm (off the heat) until ready to serve; if it thickens too much, whisk in 1 tsp warm water to loosen.

Bring the hanger steak to room temperature (15–20 minutes). Pat dry with paper towels and season both sides with kosher salt and freshly ground black pepper.

Heat a skillet (preferably cast iron) over high heat until very hot. Add neutral oil and when shimmering add the steak. Sear without moving for about 2 minutes to form a crust, flip and add 1 tablespoon butter to the pan. Spoon melted butter over the steak and cook another 2 minutes for medium-rare (adjust time +/- depending on thickness).

Remove steak to a cutting board and let rest 5 minutes. Slice thinly against the grain into pieces sized to sit atop the English muffin (about 4 oz total). Keep warm.

Fill a medium saucepan with about 1 L of water and bring to a gentle simmer. Add the vinegar and a pinch of salt. Reduce heat so the water is barely moving — small bubbles on the bottom, not a rolling boil.

Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip the eggs in, one at a time, near the center. Poach for 3 minutes for a soft, runny yolk (3.5–4 minutes for slightly firmer).

Use a slotted spoon to lift eggs and drain on a paper towel briefly. Keep warm until assembly.

Split and toast the English muffin halves. Butter lightly while hot.

On each toasted muffin half, place sliced hanger steak (arrange to cover the muffin). Top the steak with a soft-poached egg.

Ladle 2–3 tablespoons of warm béarnaise sauce over each egg so it cascades over the steak and muffin.

Plate with a generous serving of breakfast potatoes alongside. Garnish the eggs Benedict with reserved chopped tarragon, microgreens or chives and serve with an optional lemon wedge.