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Perfect Steak and Eggs Benedict Recipe with Creamy Hollandaise Sauce

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A delicious brunch recipe featuring tender, juicy steak layered over toasted English muffins, topped with poached eggs and a silky, creamy hollandaise sauce. Quick and easy to prepare, perfect for special occasions or weekend treats.

Ingredients

Scale
  • 8 oz ribeye or sirloin steak, about 1-inch thick
  • 1 tbsp olive oil or avocado oil (for searing)
  • Salt and freshly ground black pepper, to taste
  • 1 tsp smoked paprika (optional)
  • 2 English muffins, split and toasted
  • 4 large eggs, fresh and at room temperature
  • 1 tbsp white vinegar
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1/2 cup (115 g) unsalted butter, melted and warm
  • Pinch of salt
  • Pinch of cayenne pepper or hot sauce (optional)

Instructions

  1. Pat your steak dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika if using.
  2. Heat 1 tbsp of olive oil in a heavy skillet over medium-high heat until shimmering (about 3-4 minutes).
  3. Add the steak carefully and cook for 3-4 minutes per side for medium-rare (internal temp around 130°F/54°C).
  4. Remove steak and let rest on a plate, loosely covered with foil for 5-7 minutes.
  5. While the steak rests, split your English muffins and toast until golden and crispy. Set aside warm.
  6. Fill a medium saucepan with about 3 inches of water. Bring to a gentle simmer, then add 1 tbsp white vinegar.
  7. Crack an egg into a small ramekin, swirl the water gently to create a vortex, and slide the egg in carefully.
  8. Poach for about 3-4 minutes for runny yolks or longer if you prefer firmer eggs.
  9. Use a slotted spoon to lift eggs out and drain on a paper towel.
  10. In a heatproof bowl, whisk together 3 egg yolks and 1 tbsp lemon juice until thickened and pale (about 1-2 minutes).
  11. Place the bowl over a saucepan of barely simmering water (double boiler), making sure the bowl doesn’t touch the water.
  12. Slowly drizzle in the warm melted butter while whisking constantly.
  13. Continue whisking until the sauce thickens and doubles in volume (about 3-5 minutes).
  14. Remove from heat, season with salt and a pinch of cayenne or hot sauce if desired. Keep warm.
  15. Place toasted English muffin halves on plates.
  16. Slice the rested steak thinly and layer generously over each muffin half.
  17. Gently place a poached egg on top of the steak, then spoon over a generous amount of creamy hollandaise sauce.
  18. Serve immediately for best texture and flavor.

Notes

If hollandaise sauce gets too thick, whisk in a teaspoon of warm water to loosen it. Resting the steak is crucial for juiciness. Use fresh eggs for better poaching results. Reheat steak slices briefly if they cool before assembling.

Nutrition

Keywords: steak and eggs Benedict, hollandaise sauce, brunch recipe, poached eggs, steak breakfast

Find it online: https://oracooks.com/perfect-steak-and-eggs-benedict-recipe-with-creamy-hollandaise-sauce-guide/