Steak & Eggs Benedict
Author
All Things BBQ
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.
Ingredients
- 12 oz Creekstone Farms Prime Strip Steak
- 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
- 8 oz unsalted butter
- Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
Directions
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.