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Perfect Steak and Eggs Benedict Recipe with Easy Hollandaise Sauce

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A delicious and approachable brunch recipe combining tender seared steak, perfectly poached eggs, toasted English muffins, and a rich homemade hollandaise sauce. Ready in about 30 minutes, it’s perfect for impressing guests or a special weekend breakfast.

Ingredients

Scale
  • 8 oz ribeye or sirloin steak, about 1-inch thick
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp olive oil or avocado oil (for searing)
  • 4 large eggs, preferably free-range, room temperature
  • 2 English muffins, split and toasted
  • 1 tbsp white vinegar (for poaching eggs)
  • Butter (for toasting muffins and optional for plating)
  • 3 large egg yolks, room temperature
  • 1 tbsp fresh lemon juice
  • 6 tbsp unsalted butter, melted and kept warm
  • Pinch of cayenne pepper or hot sauce (optional)
  • Salt to taste

Instructions

  1. Pat the steak dry with paper towels. Season both sides with kosher salt and black pepper.
  2. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering (about 2 minutes).
  3. Add the steak and sear for 3-4 minutes per side for medium-rare (135°F / 57°C internal temp). Remove from pan and tent with foil to rest.
  4. Split the English muffins and toast them in a toaster or under a broiler until golden and slightly crisp. Butter immediately while hot and set aside.
  5. Fill a medium saucepan with about 3 inches of water, bring to a gentle simmer, then add 1 tbsp white vinegar.
  6. Crack each egg into a small bowl. Swirl the water gently with a spoon and carefully slide one egg at a time into the water.
  7. Poach eggs for 3-4 minutes for runny yolks or longer if desired. Use a slotted spoon to remove eggs and drain on a paper towel.
  8. In a heatproof bowl, whisk 3 egg yolks and 1 tbsp lemon juice until pale and slightly thickened.
  9. Place the bowl over a pot of simmering water (double boiler) ensuring the bowl doesn’t touch the water.
  10. Whisk constantly while slowly drizzling in 6 tbsp melted butter until sauce thickens and becomes glossy.
  11. If sauce gets too thick or grainy, add a teaspoon of warm water to smooth it out. Season with salt and a pinch of cayenne or hot sauce.
  12. Place toasted English muffins on plates. Slice the rested steak into thin strips and arrange over the muffins.
  13. Top each with a poached egg. Spoon warm hollandaise generously over the eggs and steak.
  14. Garnish with fresh herbs or cracked pepper if desired.

Notes

Start making the hollandaise just before poaching eggs so everything comes together warm. If the sauce cools, gently rewarm it over the double boiler while whisking. Use fresh eggs for best poaching results. For gluten-free, substitute English muffins with gluten-free bread or toasted sweet potato slices. For dairy-free, use vegan butter or ghee in the hollandaise.

Nutrition

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

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