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Perfect Cast Iron Steak and Eggs Benedict

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An elegant yet easy brunch recipe combining perfectly seared ribeye steak, poached eggs, and homemade hollandaise sauce, all cooked in a cast iron skillet for maximum flavor.

Ingredients

Scale
  • 8 oz ribeye steak per person, well-marbled
  • Salt and freshly ground black pepper
  • Olive oil or vegetable oil for searing
  • English muffins, split and toasted (recommend Thomas’)
  • Unsalted butter for toasting and finishing the steak
  • Fresh large eggs, room temperature
  • Splash of white vinegar for poaching eggs
  • 3 large egg yolks
  • 1 cup (225 g) unsalted butter, melted and hot
  • 2 tablespoons fresh lemon juice
  • Salt and cayenne pepper, a pinch each
  • Optional garnishes: chopped fresh chives or parsley, smoked paprika

Instructions

  1. Take ribeye out of fridge 30 minutes before cooking to reach room temperature. Pat dry and season generously with salt and pepper.
  2. Heat cast iron skillet over medium-high heat until very hot (about 5 minutes). Add 1 tablespoon oil and swirl to coat.
  3. Place steak in skillet and cook without moving for 3-4 minutes for medium-rare. Flip and cook another 3 minutes, adding 1 tablespoon butter in last minute for basting. Use thermometer to check for 130°F (54°C). Remove steak and tent with foil to rest.
  4. In the still-hot skillet, add a little butter and toast English muffin halves cut side down until golden and crisp, about 2 minutes. Set aside.
  5. Fill medium saucepan with 3-4 inches of water and bring to gentle simmer. Add splash of white vinegar.
  6. Crack each egg into a small bowl, then gently slide into simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Lift eggs out with slotted spoon and drain.
  7. Whisk egg yolks and lemon juice vigorously in heatproof bowl over simmering water (double boiler). Slowly drizzle in hot melted butter while whisking constantly until sauce thickens and smooth. Season with salt and cayenne pepper. Keep warm.
  8. Assemble by placing toasted English muffin halves on plates, layering with slices of rested steak, topping each with a poached egg, and spooning hollandaise over eggs.
  9. Garnish with chopped chives or parsley and a pinch of smoked paprika if desired.
  10. Serve immediately while steak is juicy, eggs warm, and hollandaise silky.

Notes

Use a well-seasoned cast iron skillet for best crust on steak. Pat steak dry before seasoning. Use freshest eggs for poaching and add vinegar to water to help whites set. Whisk hollandaise constantly and add butter slowly to avoid breaking. Rest steak while poaching eggs and making hollandaise. Hollandaise can be made ahead and gently reheated. For gluten-free, substitute English muffins with gluten-free bread or sautéed portobello mushrooms. For dairy-free hollandaise, use vegan butter and coconut milk but expect different texture.

Nutrition

Keywords: steak and eggs Benedict, cast iron skillet, brunch recipe, hollandaise sauce, poached eggs, ribeye steak, easy brunch, elegant brunch

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