Print

Perfect Steak and Eggs Benedict Recipe with Easy Velvety Hollandaise Sauce

steak and eggs benedict - featured image
Print Recipe

A bold twist on classic Eggs Benedict featuring a butter-basted NY strip steak, perfectly poached eggs, and a silky, tangy hollandaise sauce. Ready in about 30 minutes, this indulgent brunch recipe is both impressive and doable.

Ingredients

Scale
  • 1 (8-10 oz / 225-280 g) NY strip steak, about 1-inch thick
  • 1 tablespoon unsalted butter (for basting)
  • 1 garlic clove, smashed
  • Salt and freshly ground black pepper, to taste
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1/2 cup (115 g) unsalted butter, melted and hot
  • Pinch of cayenne pepper or a dash of hot sauce (optional)
  • Salt to taste
  • 4 large eggs (for poaching)
  • 2 English muffins, split and toasted
  • Fresh chives or parsley, chopped (for garnish)
  • White vinegar (about 1 tablespoon for poaching water)

Instructions

  1. Season the steak generously on both sides with salt and pepper.
  2. Heat your skillet over medium-high heat until very hot (about 3-4 minutes).
  3. Add the butter and garlic clove, swirling to coat the pan.
  4. Place the steak in the skillet and sear for about 3-4 minutes per side for medium-rare, basting with melted butter while cooking.
  5. Remove steak and let it rest for 5-7 minutes before slicing thinly.
  6. While the steak rests, split and toast English muffins until golden and crisp. Set aside.
  7. Fill a saucepan with about 3 inches of water, add the vinegar, and bring to a gentle simmer.
  8. Crack each egg into a small bowl, then slide it carefully into the simmering water.
  9. Poach eggs for 3-4 minutes until whites are set but yolks are still runny.
  10. Use a slotted spoon to remove eggs, letting excess water drip off.
  11. In a heatproof bowl or double boiler, whisk together egg yolks and lemon juice until light and frothy.
  12. Place over simmering water (bowl should not touch water) and whisk constantly.
  13. Slowly drizzle in the hot melted butter while whisking vigorously until sauce thickens and doubles in volume.
  14. Remove from heat and season with salt and cayenne or hot sauce if using. Keep warm.
  15. Place toasted English muffin halves on plates.
  16. Layer with sliced steak, then place a poached egg on each.
  17. Spoon generous amounts of hollandaise sauce over the eggs.
  18. Garnish with chopped chives or parsley.

Notes

Keep heat low and whisk constantly when making hollandaise to avoid curdling. Use fresh eggs for poaching to maintain shape. Rest steak before slicing to keep it juicy. If hollandaise thickens too much, whisk in a teaspoon or two of warm water to loosen.

Nutrition

Keywords: steak and eggs benedict, hollandaise sauce, brunch recipe, NY strip steak, poached eggs, easy hollandaise, butter-basted steak

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