Steak Eggs Benedict Recipe By Tasty

STEAK EGGS BENEDICT RECIPE BY TASTY

Steps:

• Make the steak: Preheat the oven to 350°F (180°C).
• Season the steak on both sides with kosher salt, black pepper, and garlic powder.
• Heat the olive oil in a large cast-iron skillet over medium heat until it shimmers. Sear the steak for 2 minutes on each side, then transfer skillet with the steak to the oven and cook for 6-10 minutes, or until the internal temperature reaches 135°F (57°C). Remove the steak from the oven and let it rest for 5 minutes.
• Meanwhile, poach the eggs: Fill a 12-inch high-walled skillet with 2 inches of water and add the white vinegar. Bring to a boil over medium-high heat. When bubbles start to break the surface of the water, crack one egg at a time into a small bowl, then gently drop into the water at the center of the pan. Cook the eggs for 3-4 minutes, or until the yolks are still runny, but the whites are set. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain.
• Make the hollandaise sauce: Add the egg yolks, lemon juice, Dijon mustard, salt, pepper, and paprika to a blender. Blend on medium-high speed for 10 seconds, until combined. With the blender running, slowly drizzle in the hot melted butter until emulsified, about 2 minutes.
• To assemble, slice the steak against the grain into ¼-½-inch-thick slices. Divide the steak slices between the halved English muffins. Top each with ¼ cup of arugula, a poached egg, a generous spoonful of the hollandaise sauce, and a sprinkle of flaky sea salt.
• Serve immediately.
• Enjoy!

STEAK AND EGGS BENEDICT WITH SPICY HOLLANDAISE

Steps:

• For the hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the machine and add the adobo and some salt. Blend again and taste, adding more salt, adobo or lemon juice as needed. Set aside and keep warm.
• For the steak and eggs: Heat a large skillet over medium-high heat. Slice the steaks in half so you have four 1-inch-thick steaks. Pat dry and sprinkle with salt and pepper. When the skillet is hot, add the steaks and cook until done to your liking. Remove to a plate, cover with a second plate and keep warm.
• Wipe out the skillet, then rub it with a little butter. Crack in the eggs, keeping them separate, and cook until done to your liking, either sunny-side up or over easy. Season with salt and pepper.
• To build: Place 2 halves of the Garlic Butter English Muffins onto each plate. Top each with a steak and then an egg. Pour over the hollandaise, garnish with some cayenne and serve immediately.
• Preheat the oven to 350 degrees F. Place a rack over a baking sheet.
• Melt the butter with the garlic in a small saucepan over medium-low heat. Brush both sides of the muffins with the garlic butter and place them, split-side up, on the rack. Sprinkle with the Parmesan. Bake until browned, about 10 minutes. Serve immediately.