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Perfect Steak and Eggs Benedict Recipe with Easy Homemade Hollandaise Sauce

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A hearty and satisfying brunch recipe combining tender steak, perfectly poached eggs, and a silky homemade hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 2 ribeye or sirloin steaks (6–8 oz / 170–225 g each), about 1-inch thick, trimmed of excess fat
  • 4 large eggs, fresh and room temperature
  • 2 English muffins, split and toasted
  • 1 cup (225 g) unsalted butter, melted and warm
  • 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
  • 3 large egg yolks
  • 1 tablespoon white vinegar
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: chopped fresh chives or parsley

Instructions

  1. Prepare the Hollandaise Sauce (15 minutes): Melt 1 cup (225 g) of unsalted butter and keep it warm but not hot. In a heatproof bowl over simmering water (double boiler), whisk together 3 large egg yolks and 2 tablespoons fresh lemon juice until the mixture thickens slightly (about 3-4 minutes). Slowly drizzle in the warm melted butter while whisking constantly until the sauce is smooth and creamy. Season with salt and pepper to taste. Keep warm, but avoid overheating or it may curdle.
  2. Toast the English Muffins: Split and toast 2 English muffins until golden and crisp. Set aside on warm plates.
  3. Cook the Steak (10 minutes): Heat a cast iron pan or heavy skillet over medium-high heat. Season steaks generously with salt and black pepper. Add a teaspoon of oil and sear each side for about 3-4 minutes for medium-rare (internal temp ~130°F / 54°C). Adjust time for your preferred doneness. Rest steaks on a cutting board for 5 minutes, then slice thinly against the grain.
  4. Poach the Eggs (5 minutes): Bring 3 inches of water to a gentle simmer in a wide pan, add 1 tablespoon white vinegar. Crack eggs one at a time into a small ramekin, then gently slide into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
  5. Assemble the Benedict: On each toasted muffin half, layer sliced steak, then top with a poached egg. Spoon warm hollandaise sauce generously over the top. Garnish with chopped fresh chives or parsley if desired.
  6. Serve Immediately: This dish is best enjoyed right away while the steak is warm and the hollandaise silky.

Notes

If hollandaise starts to separate, whisk in a teaspoon of warm water to bring it back together. Use fresh eggs for best poaching results. Let steak come to room temperature before cooking for even searing. Avoid overcrowding the pan to maintain heat and get a good crust. Hollandaise can be kept warm for up to 30 minutes but is best fresh. Poached eggs do not store well; poach fresh when ready to serve.

Nutrition

Keywords: steak and eggs benedict, hollandaise sauce, brunch recipe, poached eggs, steak recipe, easy hollandaise, weekend brunch

Find it online: https://elvafood.com/perfect-steak-and-eggs-benedict-recipe-with-easy-homemade-hollandaise-sauce/