Pit Beef Benny Recipe

Season and sear

Pat the roast dry with paper towels. Rub with vegetable oil, then evenly season with kosher salt, black pepper and garlic powder. Let rest at room temperature 30 minutes.

Preheat a grill or broiler to high (450–500°F / 230–260°C). Sear the roast on all sides until a deep brown crust forms, about 3–4 minutes per side. This step develops flavor and mimics pit-beef char.

Transfer the seared roast to a cooler part of the grill or into a preheated 300°F (150°C) oven. Insert a thermometer and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 20–35 minutes depending on thickness. Remove and tent loosely with foil; rest 15 minutes before shaving thinly against the grain.

While the roast rests, combine maple syrup, bourbon, Dijon, apple cider vinegar, red pepper flakes and salt in a small saucepan over medium heat.

Bring to a gentle simmer and reduce until slightly thickened and glossy, about 6–8 minutes. Taste and adjust seasoning. Keep warm; reserve 2–3 tablespoons of glaze for finishing the assembled sandwiches.

Brush the warm glaze lightly over the shaved beef just before assembly to coat and add shine — do this sparingly so the beef remains easy to shave and not soggy.

Set up a double boiler (saucepan of simmering water with a heatproof bowl seated above). In the bowl, whisk together egg yolks, lemon juice and water until slightly thickened.

Place the bowl over barely simmering water and whisk constantly until the mixture registers about 160°F (70°C) and is thickened. Remove from heat.

Whisk in the melted butter very slowly—start drop by drop, then in a thin stream—until the sauce is smooth and emulsified. If it gets too thick, whisk in a few drops of warm water to loosen. Season with salt and white pepper or a pinch of cayenne. Keep warm in the double boiler off heat or in a thermos.

To create a 'shaved' presentation: cool the hollandaise slightly until firm enough to spread or pipe (but still pourable). Transfer to a shallow pan and chill briefly (5–10 minutes) until it firms. Use a spatula to shave/flake thin curls, or alternatively keep it pourable to spoon over assembled sandwiches.

Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and keep warm. Reserve 1 tbs bacon fat if desired for toasting muffins.

Split the English muffins or brioche and butter each cut side. Toast in a hot skillet (or under broiler) until golden and crisp, 1–2 minutes per side. If using bacon fat, brush a light coat on the cut sides before toasting for extra flavor.

Place a slice of sharp cheddar onto each hot muffin half so it softens/melts slightly. Sprinkle chopped chives over the cheese.

Thinly shave the rested pit beef against the grain using a sharp knife. Toss the shaved beef gently with enough bourbon-maple glaze to coat (about 2–3 tbs).

On the bottom muffin halves, place a small handful of microgreens or arugula if using. Pile a generous portion (about 3–4 oz) of glazed shaved beef over greens.

Crumble or lay two slices of crisp bacon over the beef. If you prepared shaved hollandaise curls, place a few on top for texture; otherwise, spoon 1–2 tbs warm hollandaise over the beef.

Top with the cheddar-and-chive muffin top half. Optionally brush the top with remaining glaze for shine and an extra hit of flavor.

Serve immediately with lemon wedges for guests to spritz a touch of brightness. Leftover beef stores refrigerated up to 3 days; reheat gently to avoid overcooking.