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Perfect Steak and Eggs Benedict Recipe with Easy Hollandaise Sauce

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A quick and easy steak and eggs Benedict recipe featuring juicy steak, poached eggs, toasted English muffins, and a rich homemade hollandaise sauce. Perfect for a special breakfast or brunch that impresses without the fuss.

Ingredients

Scale
  • 8 ounces ribeye or sirloin steak, about 1 inch thick, room temperature
  • 4 large eggs, fresh and preferably free-range
  • 2 English muffins, split and toasted (whole wheat or classic white)
  • 1/2 cup (115g) unsalted butter, melted and warm
  • 3 large egg yolks, room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon white wine vinegar
  • Salt and freshly cracked black pepper, to taste
  • Optional: Fresh chives or parsley for garnish

Instructions

  1. Season the steak generously with salt and freshly cracked black pepper on both sides.
  2. Heat a large non-stick or cast-iron skillet over medium-high heat and add a small drizzle of oil.
  3. Once hot, add the steak and cook for about 4 minutes per side for medium-rare (internal temperature around 130°F/54°C). Adjust time for preferred doneness.
  4. Remove steak from heat, let rest covered loosely with foil for 5 minutes, then slice thinly against the grain.
  5. While the steak rests, split and toast the English muffins until golden and crisp. Set aside on warm plates.
  6. Bring a medium saucepan filled with water to a gentle simmer. Add 1 teaspoon white wine vinegar.
  7. Crack each egg into a small bowl, then gently slide into simmering water one at a time.
  8. Poach eggs for 3 to 4 minutes until whites are set but yolks remain runny.
  9. Use a slotted spoon to remove eggs and place on a paper towel to drain.
  10. To make hollandaise sauce, whisk together 3 egg yolks and 1 tablespoon lemon juice in a heatproof bowl until slightly thickened.
  11. Place the bowl over a pot of simmering water (double boiler style), ensuring the bowl doesn’t touch the water.
  12. Slowly drizzle in 1/2 cup melted butter while whisking constantly until sauce thickens and becomes glossy.
  13. Season hollandaise with salt and pepper to taste. If too thick, whisk in a teaspoon of warm water to loosen.
  14. Assemble the Benedict by layering sliced steak on each toasted English muffin half, topping with a poached egg, and spooning generous hollandaise sauce over the top.
  15. Garnish with chopped fresh chives or parsley if desired.

Notes

Keep hollandaise sauce warm but not hot to prevent separation. Use fresh eggs for best poaching results. Rest steak after cooking to retain juices. Vinegar in poaching water helps egg whites set neatly. For gluten-free, substitute English muffins with almond flour muffins or sautéed spinach. For dairy-free hollandaise, use vegan margarine or coconut oil and whisk carefully over low heat.

Nutrition

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

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