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Perfect Steak and Eggs Benedict Recipe with Easy Whiskey Hollandaise Sauce

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A rich and satisfying twist on classic Eggs Benedict featuring tender steak and a smoky whiskey-infused hollandaise sauce. Perfect for brunch or a special occasion, this recipe combines simple ingredients with bold flavors.

Ingredients

Scale
  • 8 ounces ribeye or sirloin steak, about 1-inch thick
  • 4 large eggs, preferably fresh and room temperature
  • 2 English muffins, split and toasted
  • 1/2 cup (113 g) unsalted butter, softened
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons whiskey (bourbon or rye)
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon white vinegar, for poaching eggs

Instructions

  1. Pat the steak dry and season generously with salt and pepper. Heat a skillet over medium-high heat with a small drizzle of oil. Cook the steak for about 3-4 minutes per side for medium-rare (internal temperature ~130°F/54°C). Remove and rest for 5 minutes before slicing thinly against the grain.
  2. While the steak rests, toast the English muffins until golden and crisp. Set aside warm.
  3. Fill a deep saucepan with about 3 inches of water. Bring to a gentle simmer and add 1 tablespoon white vinegar. Crack one egg into a small bowl, then gently slip it into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels. Repeat for remaining eggs.
  4. In a heatproof bowl or double boiler, whisk 3 egg yolks with 1 tablespoon lemon juice until light and frothy. Place over simmering water (bowl shouldn’t touch water) and whisk continuously. Slowly drizzle in 1/2 cup melted unsalted butter, whisking constantly until sauce thickens and doubles in volume (about 5-7 minutes). Stir in 2 tablespoons whiskey and season with salt and pepper to taste. Keep warm.
  5. On each toasted muffin half, layer slices of steak, then top with a poached egg. Spoon generous amounts of whiskey hollandaise over the top. Finish with cracked black pepper and, if desired, a sprinkle of fresh parsley or chives.

Notes

If hollandaise sauce looks like it’s about to split, whisk in a teaspoon of warm water slowly to bring it back together. Use a gentle simmer for poaching eggs to avoid ragged whites. Let steak rest after cooking to lock in juices and slice against the grain for tenderness. Whiskey adds a subtle warmth and depth to the sauce; do not skip it. For gluten-free, substitute English muffins with gluten-free bread. Variations include vegetarian options with portobello mushrooms or roasted tomatoes, and dairy-free hollandaise using vegan butter or coconut oil.

Nutrition

Keywords: steak eggs benedict, whiskey hollandaise, brunch recipe, easy hollandaise sauce, steak breakfast, poached eggs, brunch ideas

Find it online: https://breezybake.com/perfect-steak-and-eggs-benedict-recipe-with-easy-whiskey-hollandaise-sauce/