Hanger Steak Bistro Benedict Recipe

Bring steak to room temperature

Remove the hanger steak from the refrigerator 30–40 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season steak

Rub the steak on both sides with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, minced garlic, and thyme leaves. Let rest 10 minutes to absorb flavors.

Sear and cook

Heat a heavy skillet or cast-iron pan over high heat until smoking lightly. Add the steak and sear 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium and continue cooking 2–4 minutes per side for medium-rare (internal temp 125–130°F/52–54°C). Adjust time for desired doneness.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute, then slice thinly across the grain into pieces large enough to sit on English muffin halves.

Prepare a double boiler

Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl that fits over the saucepan without touching the water.

Whisk yolks and lemon

In the bowl, whisk together 4 egg yolks and 2 tbs fresh lemon juice until slightly thickened. Add 1 tsp Dijon mustard and 1 tsp hot water and whisk to combine.

Cook gently

Place the bowl over the simmering water and whisk constantly. The mixture should thicken slightly and become pale (do not let it scramble).

Incorporate butter

Remove bowl from heat momentarily. Very slowly drizzle in the hot melted butter while whisking constantly to emulsify. Start drop by drop, then increase to a thin stream as sauce thickens. If sauce becomes too thick, whisk in a teaspoon of hot water to loosen.

Season hollandaise

Whisk in 1 tsp salt and 1/4 tsp cayenne or smoked paprika to taste. Keep the hollandaise warm over the warm (not hot) water or transfer to a thermos; stir occasionally until ready to serve.

Toast muffins

Split the English muffins and toast until golden. Spread softened butter on each half and set aside, keeping warm.

Bring poaching liquid to simmer

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Stir in 1 tbs white vinegar (this helps eggs hold shape). Create a gentle whirlpool with a spoon if poaching one egg at a time.

Poach eggs

Crack each egg into a small ramekin. Slide an egg gently into the simmering water. Poach 3–3.5 minutes for a set white and runny yolk. Use a slotted spoon to lift out the egg, drain briefly on a paper towel, and place on a plate. Repeat for remaining eggs.

Assemble Benedicts

Place toasted English muffin halves on serving plates. Top each half with a small handful of microgreens or arugula. Arrange 3–4 slices of rested hanger steak over the greens on each muffin half (adjust depending on portion). Place one poached egg atop the steak on each muffin.

Sauce and finish

Ladle 2–3 tbs warm hollandaise over each poached egg. Sprinkle sliced chives, a pinch of sea salt flakes, and freshly ground black pepper. Serve immediately with lemon wedges on the side for guests who want extra brightness.

Taste one portion and adjust seasoning with additional salt, pepper, or a squeeze of lemon. Serve the hanger steak bistro Benedicts immediately while eggs and hollandaise are warm. Leftover steak can be thinly sliced and refrigerated for 2–3 days; hollandaise is best made fresh.