We're big fans of steak & eggs, but what if we mixed things up to make Steak & Eggs Benedict? Chef Tom shows us how to put it together in this recipe! Using a Napoleon P500RSIB grill as a multizone cooker, first he prepares a blackened steak, then adds a rich creamy Hollandaise sauce with a little extra zing from Heat Mavericks Antigravity hot sauce on top. There's also great tips on how to poach eggs as well as insight on how to prevent a sauce from separating. Tom shares so much knowledge in this video that it might as well be a how to manual. Fortunately this project has some tasty results!
Steak & Eggs Benedict
Tom Jackson
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
30 minutes
Calories
1440
A tantalizing blend of Creekstone Farms Prime Strip Steak, Kozlik’s Dijon Classique Mustard, and the bold Heat Maverick’s Anti Gravity Hot Sauce, creating a uniquely flavorful twist on the classic dish. Chef Tom's mastery of multizone grilling and expert tips on poaching eggs guarantee a culinary masterpiece, making our recipe an unparalleled and unforgettable brunch sensation.
Ingredients
- 12 oz Creekstone Farms Prime Strip Steak
-
1 tbsp Kozlik’s Dijon Classique Mustard
-
Cattleman’s Grill Blackening Seasoning
-
2 tbsp Cornhusker Kitchen Beef Tallow
- 6 large eggs
- 3 English muffin
- 3 tbsp unsalted butter, for toasting
- 1 1/2 cups baby arugula
- Chives, for garnish
- 3 egg yolks
- 2 tbsp warm water
- 1 tbsp lemon juice
-
1 tsp Heat Maverick’s Anti Gravity Hot Sauce
- 8 oz unsalted butter
-
Jacobsen Salt Co. Black Garlic Infused Sea Salt
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
Hollandaise:
Directions
- Place a Napoelon Grills Cast Iron Griddle inside your Napoleon P500RSIB-3 Gas Grill. Turn the burners under the griddle to high. Turn the burner on the opposite side to low. Place an ATBBQ wire rack on the side opposite the griddle. Fill a medium sized pot, the wider the better, with water about 3”-4” deep. Cover with a lid. Place on the infrared side burner and turn the heat to high. When it comes to a boil, remove the lid, lower the heat and stabilize the water temperature around 180ºF.
- Slather the strip steak on all sides with the Kozlik’s Dijon Classique Mustard. Season generously with the Cattleman’s Grill Blackening Seasoning.
- Melt the beef tallow on the griddle, then place the steak on top. Cook until fully seared, then flip and repeat. When the steak is as seared as you like it, transfer it to the wire rack on the opposite side of the grill, close the lid and let cook to an internal temperature of 125ºF (medium rare). Turn all burners to medium heat.
- While the steak is cooking, make the hollandaise. First melt the butter and bring it to 175ºF.
Combine the egg yolks, warm water, lemon juice and hot sauce in a pint sized mason jar. Blitz with an immersion blender and leave the blender running as you slowly pour a thin stream of melted butter into the yolk mixture until all of the butter is incorporated.
- Transfer the mixture to a bowl. Place the bowl over a pot of warm water to keep the hollandaise warm. The bowl should not be touching the water. Whisk occasionally and thin with more warm water, as needed.
- Season with Jacobsen Salt Co. Black Garlic Infused Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns, to taste.
- Crack your eggs into a strainer to remove the thin whites. Transfer the thick white and yolks (in tact) to a bowl.
- Stir the pot of water with a slotted spoon and keep the water swirling. Drop the eggs into the water one at a time. Keep the water moving as the eggs cook for about three minutes, or until the whites of the eggs feel firm, but the yolk is still soft. Remove from the grill and transfer to a plate.
- While the eggs are cooking, toast the English muffins, cut side down, in the butter on the griddle.
- Slice the steak thin, then build the Benedicts.
- Place about one quarter cup baby arugula on top of each half of the muffins. Top with slices of steak, then the poached egg and then a spoonful of hollandaise. Top with chives and black pepper to finish.
Recipe Note
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Recipe Highlights and Insights:
Why Lamb is SO GOOD!
Eggs Benedict has become a beloved classic in the world of breakfast and brunch for several reasons:
1. Rich and Decadent Flavor Profile:
Eggs Benedict combines a variety of rich and indulgent elements – from perfectly poached eggs and buttery hollandaise sauce to savory ham or bacon and a toasted English muffin. The harmonious blend of these flavors creates a decadent and satisfying taste experience that appeals to many palates.
2. Versatility and Customization:
One of the reasons for Eggs Benedict's popularity is its versatility. The basic components – poached eggs, hollandaise sauce, and a base like an English muffin – serve as a canvas for culinary creativity. Chefs and home cooks alike can customize the dish by adding various ingredients such as smoked salmon, spinach, avocado, or, as in the case of the recipe provided, blackened steak. This adaptability makes Eggs Benedict suitable for a wide range of preferences.
3. Textural Contrast:
The dish offers a delightful contrast of textures. The crispiness of the toasted English muffin, the tenderness of the poached eggs, and the velvety richness of the hollandaise sauce create a textural symphony that adds to the overall enjoyment of the meal. This interplay of textures contributes to the dish's appeal.
4. Elevated Brunch Experience:
Eggs Benedict is often associated with a more upscale or special brunch experience. The combination of quality ingredients, meticulous preparation (especially with the poached eggs and hollandaise sauce), and the visual appeal of the dish makes it a go-to choice for those looking to enjoy a more elevated and sophisticated brunch.
5. Classic and Timeless Appeal:
Eggs Benedict has stood the test of time and has remained a brunch classic for decades. Its enduring popularity can be attributed to its timeless combination of flavors and the sense of comfort and nostalgia it evokes. The dish's classic status makes it a reliable choice for brunch enthusiasts seeking a familiar and satisfying option.
In summary, Eggs Benedict's popularity can be attributed to its delectable flavor profile, versatility, textural contrast, elevated brunch experience, and timeless appeal that continues to captivate breakfast and brunch lovers around the world.
Nutrition
Nutrition
- Serving Size
- 10 oz
- per serving
- Calories
- 1440
- Fat
- 110 grams
- Saturated Fat
- 58.7 grams
- Cholesterol
- 1266 milligrams
- Sodium
- 1365 milligrams
- Carbs
- 32 grams
- Fiber
- 4.7 grams
- Sugar
- 5 grams
- Protein
- 78.3 grams
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