Steak Benedict Recipe

Bring steak to room temperature

Pat the 4 oz flat iron steak dry with paper towels and let sit at room temperature for 20–30 minutes before cooking. This helps it cook evenly.

Season both sides of the steak with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking slightly. Add 1 tbs olive oil and swirl to coat. When oil is hot, add the steak and sear without moving for 2 minutes to develop a deep brown crust.

Flip the steak and add 1 tbs unsalted butter to the pan. Baste the steak with the melted butter for 1–2 minutes more until the internal temperature reaches about 125–130°F (51–54°C) for medium-rare. Adjust time if you prefer a different doneness (more time for medium).

Transfer the steak to a cutting board and rest for 5–7 minutes. Slice thinly against the grain to yield pieces suitable for stacking on the muffin.

While the steak rests, split and toast the English muffin halves until golden. Spread 1/2 tbs softened butter on the cut sides and keep warm.

Bring 1 liter of water and 1/4 tsp salt to a gentle simmer in a wide shallow saucepan. Reduce heat so the surface shows small bubbles but is not vigorously boiling.

Add 1 tsp white wine vinegar to the simmering water (this helps the whites coagulate). Create a gentle whirlpool with a spoon.

Crack each of the 2 large eggs into a small ramekin or cup. Gently slip each egg into the center of the whirlpool, one at a time. Cook for 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer yolks.

Use a slotted spoon to lift the eggs, gently blot excess water on a paper towel, and keep them warm on a plate while you finish the assembly.

Set up a double boiler: simmer a small saucepan of water and place a heatproof bowl over it (bowl should not touch the water). Reduce heat so the water simmers gently.

In the bowl, whisk together 3 large egg yolks, 1 tbs fresh lemon juice, and 1 tsp cold water until combined and slightly thickened.

Place the bowl over the simmering water and whisk constantly. After 30–60 seconds the yolk mixture will warm; continue whisking to reach a ribbon consistency but do not let the eggs scramble.

Very slowly (drop by drop to start), drizzle in the 4 tbs hot melted butter while whisking constantly. As the sauce emulsifies and thickens, you may increase the butter flow to a thin stream. If the sauce becomes too thick, whisk in a few drops of warm water to adjust consistency.

Remove from heat and season with 1/8 tsp cayenne and 1/4 tsp salt. Taste and adjust lemon or salt if needed. Keep the hollandaise warm by setting the bowl in a warm (not hot) location or over very low heat, stirring occasionally. Use within 20 minutes for best texture.

Toss 1 cup baby arugula and 4 halved cherry tomatoes with 1 tsp extra-virgin olive oil, 1/2 tsp lemon juice, 1/8 tsp salt, and a pinch (1/16 tsp) freshly ground black pepper. Keep chilled until serving.

Place the toasted English muffin half on the plate. Layer sliced rested steak on the muffin (use all slices from the 4 oz steak). Top steak with the two warm poached eggs.

Spoon 3–4 tbs hollandaise over the poached eggs, allowing some to drizzle over the steak and muffin.

Arrange the dressed arugula and cherry tomato side on the plate. Garnish with a small sprinkle of freshly ground black pepper or a pinch of chopped fresh chives if desired.

Serve immediately so the hollandaise and eggs are warm and the steak remains juicy.