Cowboy Steak & Eggs Benedict

Cowboy Steak & Eggs Benedict ingredients

• 8 oz sirloin or flat iron steak
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 4 large eggs
• 1 tbsp white vinegar
• 3 egg yolks
• 8 tbsp unsalted butter
• 1 tbsp fresh lemon juice
• 0.25 tsp hot sauce (e.g., Tabasco)
• 0.125 tsp kosher salt
• 2 English muffins
• 1 tbsp fresh chives, minced

How to make Cowboy Steak & Eggs Benedict

1. Pat the 8 oz sirloin or flat iron steak dry with paper towels, then season generously with 0.5 tsp kosher salt and 0.25 tsp black pepper. Let it sit at room temperature for 15-20 minutes while you prepare other components.
2. To prepare the Hollandaise, melt 8 tbsp unsalted butter in a small saucepan over low heat until completely liquid and slightly warm, then set aside. You can skim off any foam, but it's not strictly necessary.
3. Create a double boiler by setting a heatproof bowl over a saucepan with about an inch of simmering water, ensuring the bowl does not touch the water. Whisk together the 3 egg yolks, 1 tbsp fresh lemon juice, 0.25 tsp hot sauce, and 0.125 tsp kosher salt in the bowl until the mixture is light yellow and slightly thickened, about 2-3 minutes.
4. Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly and vigorously, until the sauce emulsifies and thickens to a smooth, creamy consistency. If the sauce gets too thick, whisk in a teaspoon of warm water until it loosens up. Remove the bowl from heat and keep the Hollandaise warm.
5. Heat 1 tbsp olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Sear the seasoned steak for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), adjusting time for your preferred doneness.
6. Remove the steak from the skillet and place it on a cutting board; tent loosely with foil and let it rest for 5-7 minutes. Resting allows the juices to redistribute, ensuring a tender steak. Slice the rested steak against the grain into 1/4-inch thick strips.
7. While the steak rests, toast the 2 English muffins until golden brown. You can use a toaster or a dry skillet over medium heat, about 2-3 minutes per side. Set them aside.
8. Fill a large pot with about 3 inches of water and bring it to a gentle simmer. Add 1 tbsp white vinegar to the water. Carefully crack each of the 4 large eggs into individual small bowls or ramekins.
9. Gently slide one egg at a time into the simmering water. Poach the eggs for 3-4 minutes until the whites are set and the yolks are still runny. Use a slotted spoon to carefully remove the poached eggs and drain any excess water on a paper towel-lined plate.
10. To assemble, place two toasted English muffin halves on each plate. Top each muffin half with a few slices of the rested steak, then carefully place a poached egg over the steak. Spoon a generous amount of warm Hollandaise sauce over each egg and steak.
11. Garnish with 1 tbsp minced fresh chives and serve immediately for a decadent breakfast.

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