Blackened Steak & Poached Egg Benedict

Q: How do I keep the hollandaise from breaking?

Use warm butter, pour slowly while blending, and avoid overheating. Keep gently warm.

Q: Can the steak be cooked ahead of time?

You can sear it ahead and reheat gently, but best texture comes from fresh searing.

Q: What if I don’t have a multi-zone grill?

You can simulate zones using cast iron pans or by managing heat zones on stovetop or indoor griddle.

Q: How do I check egg doneness?

The whites should be set while the yolk remains soft. A 3-minute poach at ~180 °F is a good guide.

Dec 29, 2023 • Tom Jackson

Start your brunch on fire with Steak & Eggs Benedict, where the classic elegance of Eggs Benedict collides with the boldness of blackened steak and zesty hollandaise. Chef Tom replaces traditional ham with a blackened Creekstone Strip Steak, layering flavor and texture in every bite.

Steak & Eggs Benedict

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

6

Prep Time

30 minutes

Cook Time

30 minutes

Calories

1440

Using a multi-zone grill setup (or cast iron + indirect heat), he brings together perfectly poached eggs, arugula, Dijon mustard, and a silky, hot-sauce–infused hollandaise to crown toasted muffins and steak. The result is a showstopper brunch dish that elevates the familiar into the exceptional.

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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 muffins
3 tbsp unsalted butter, for toasting
1 1/2 cups baby arugula
Chives, for garnish

Hollandaise:

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

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Directions

Place a Napoleon 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 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 whites and yolks (intact) 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 yolks are 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

Other Recipes You Might Enjoy:

Salmon Avocado Eggs Benedict

Steak Bacon Breakfast Tacos

Recipe Highlights and Insights:

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.