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Perfect Grilled Ribeye Steak Recipe with Easy Eggs Benedict and Hollandaise

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A delicious brunch recipe combining smoky grilled ribeye steak with classic eggs Benedict topped with homemade hollandaise sauce. Ready in about 30 minutes, it’s perfect for a special weekend meal that’s indulgent yet approachable.

Ingredients

Scale
  • 1 ribeye steak, about 12 oz (340 g), 1 to 1.5 inches thick
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil or avocado oil (for brushing)
  • 4 large eggs, preferably free-range, room temperature
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or thick-cut ham (optional)
  • 1 tbsp white vinegar
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted and hot
  • Pinch of cayenne pepper or hot sauce (optional)
  • Salt, to taste

Instructions

  1. Pat the ribeye steak dry with paper towels. Combine salt, pepper, and garlic powder in a small bowl. Rub the seasoning all over the steak, pressing gently to adhere. Let it rest at room temperature for about 20 minutes.
  2. Prepare the hollandaise sauce: In a heatproof bowl over simmering water or double boiler, whisk egg yolks and lemon juice vigorously until thickened and doubled in volume (3-4 minutes). Slowly drizzle in hot melted butter while whisking constantly until thick and creamy. Season with salt and cayenne or hot sauce if desired. Keep warm.
  3. Toast the English muffins until golden brown. Lightly brown Canadian bacon slices in a skillet for 1-2 minutes per side. Keep warm.
  4. Poach the eggs: Fill a deep skillet or saucepan with about 3 inches of water. Add vinegar and bring to a gentle simmer. Crack eggs into small bowls, then gently slide into water. Cook 3-4 minutes for runny yolks. Remove with slotted spoon and drain on paper towel.
  5. Heat grill or grill pan over medium-high heat (about 450°F/230°C). Brush steak with oil. Grill steak 4-5 minutes per side for medium-rare, adjusting time for thickness and doneness. Rest steak for 5 minutes before slicing.
  6. Assemble dish: Place toasted English muffin halves on plates, top each with Canadian bacon slice, then a poached egg. Spoon hollandaise sauce generously over eggs. Slice rested ribeye steak and arrange alongside or on top. Garnish with chopped chives or cracked pepper.

Notes

If hollandaise sauce gets too thick, whisk in a teaspoon of warm water to loosen. Resting the steak after grilling is essential for juicy results. Use a meat thermometer for perfect doneness (130°F/54°C for medium-rare). Vinegar in poaching water helps egg whites coagulate faster. Hollandaise is best made fresh and kept warm; reheating should be done gently to avoid curdling.

Nutrition

Keywords: grilled ribeye steak, eggs Benedict, hollandaise sauce, brunch recipe, easy brunch, steak and eggs, weekend brunch

Find it online: https://coracooks.com/perfect-grilled-ribeye-steak-recipe-with-easy-eggs-benedict-and-hollandaise/