Steak & Eggs Benedict

Let's Cook

1. Step 1.

   Crack 1 egg into a small ramekin. Fill a saucepan with water to a depth of 2 inches. Add 3 tablespoons distilled white vinegar and bring to a bare simmer over medium heat. Gently slide the egg into the water and cook for 3½ to 4 minutes, until the white is set but the yolk is still runny (cook about 30 seconds less than your desired doneness). Lift the egg out with a slotted spoon and transfer to a plate. Repeat with remaining 7 eggs, keeping the water at a bare simmer for reheating later.

2. Step 2.

   Heat 1 tablespoon canola oil in a large, heavy skillet over medium-high heat. Season both sides of the 2 rib-eye steaks with a pinch of salt and black pepper. Cook steaks for 3 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board, tent loosely with foil, and let rest for 5 to 10 minutes.

3. Step 3.

   While the steaks rest, prepare the hollandaise: In a glass or stainless-steel heatproof bowl, whisk together 2 large egg yolks, a pinch of kosher salt, and 1 teaspoon water. Set the bowl over a pan of gently simmering water (the bowl should not touch the water) and whisk constantly until the mixture thickens and becomes pale, about 2 to 3 minutes. Slowly drizzle in ½ cup melted unsalted butter (cooled to lukewarm) while whisking vigorously. Whisk in 1 tablespoon white balsamic vinegar a little at a time, then add ⅛ teaspoon cayenne pepper. Keep the sauce warm off the heat.

4. Step 4.

   Just before serving, return the poached eggs to the simmering water for 20 seconds to reheat. Slice the rested steaks crosswise against the grain. Arrange the steak slices in a single layer on the 4 toasted English muffin halves. Top each with a poached egg. Drizzle hollandaise sauce over the eggs, then sprinkle with freshly ground black pepper, a pinch of cayenne pepper, and chopped fresh chives if desired. Serve immediately.