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Perfect Steak and Eggs Benedict Recipe with Easy Hollandaise on Brioche

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A rich and indulgent brunch recipe featuring seared steak, poached eggs, and silky Hollandaise sauce served on buttery brioche. This approachable twist on classic eggs Benedict is quick, easy, and perfect for special occasions.

Ingredients

Scale
  • 8 ounces ribeye or sirloin steak, about 1-inch thick
  • 4 thick slices brioche
  • 4 large eggs
  • 1 cup (225 g) unsalted butter, melted
  • 3 large egg yolks, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon white vinegar
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: fresh chives or parsley, finely chopped

Instructions

  1. Pat the 8-ounce ribeye dry with paper towels and season generously with salt and freshly ground black pepper. Let it rest at room temperature for about 10 minutes.
  2. Heat a cast iron skillet over medium-high heat until very hot. Add a teaspoon of oil with a high smoke point (like avocado or canola oil). Place the steak in the pan and sear for about 3-4 minutes per side for medium-rare (internal temp of 130°F/54°C). Adjust time for preferred doneness. Remove steak and let rest for 5-10 minutes before slicing thinly against the grain.
  3. Fill a medium saucepan with about 3 inches of water. Add 1 teaspoon white vinegar and bring to a gentle simmer. Crack one egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs. Keep eggs warm.
  4. In a heatproof bowl, whisk together 3 egg yolks and 2 tablespoons fresh lemon juice until combined. Set the bowl over a pot of gently simmering water (don’t let the bowl touch the water). Slowly drizzle in 1 cup melted unsalted butter while whisking continuously. The sauce should thicken and become glossy. Season with salt and a pinch of white pepper or cayenne if desired. Keep warm but do not overheat.
  5. Lightly toast 4 thick slices of brioche until golden but still soft.
  6. Place toasted brioche slices on plates. Layer thin slices of rested steak on top, followed by a gently poached egg. Spoon generous amounts of Hollandaise over the eggs. Garnish with freshly chopped chives or parsley.
  7. Serve immediately while hot.

Notes

Resting the steak before slicing is key to juicy slices. Keep Hollandaise sauce warm but avoid overheating to prevent curdling. If sauce thickens or looks grainy, whisk in a teaspoon of warm water to smooth it out. Vinegar in poaching water helps egg whites firm quickly without flavoring eggs. For gluten-free, substitute brioche with gluten-free bread or polenta slices. For dairy-free Hollandaise, use melted coconut oil or vegan butter.

Nutrition

Keywords: steak and eggs benedict, hollandaise sauce, brioche, brunch recipe, easy hollandaise, seared steak, poached eggs, special occasion brunch

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