Steak & EGGS Benedict
- 20m Prep Time
- 25m Cook Time
- 55m Ready In
A hearty rib-eye steak replaces ham in this eggs Benedict variation, perfect for brunch or dinner. The hollandaise sauce uses white balsamic vinegar instead of lemon juice to complement the steak and poached eggs.
Ingredients
- 3 tbsp distilled white vinegar
- 8 large eggs
- 1 tbsp canola oil
- 2 rib-eye steaks
- salt and black pepper
- 2 large egg yolks
- kosher salt
- 1/2 cup unsalted butter melted and cooled to lukewarm
- 1 tbsp white balsamic vinegar
- 1/8 tsp ground cayenne pepper
- 4 English muffins halved and lightly toasted
- freshly ground black pepper
- 1/2 tsp fresh chives chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 127 mg
- Iron: 3.41 mg
- Magnesium: 24 mg
- Phosphorus: 283 mg
- Potassium: 223 mg
- Zinc: 1.95 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp distilled white vinegar
- 8 large eggs
- 1 tbsp canola oil
- 2 rib-eye steaks
- salt and black pepper
- 2 large egg yolks
- kosher salt
- 1 tbsp white balsamic vinegar
- 1/8 tsp ground cayenne pepper
- freshly ground black pepper
Prepare
- 1/2 cup unsalted butter, melted and cooled to lukewarm
- 4 English muffins, halved and lightly toasted
- Chop 1/2 tsp fresh chives
Let's Cook
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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.
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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.
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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.
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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.