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Flavorful Steak and Eggs Benedict Recipe with Spicy Sriracha Hollandaise Easy and Perfect for Brunch

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A bold and indulgent brunch dish featuring tender steak, perfectly poached eggs, and a creamy, spicy sriracha hollandaise sauce that adds a vibrant kick to classic eggs Benedict.

Ingredients

Scale
  • 8 oz ribeye or sirloin steak, trimmed and about 1-inch thick
  • Salt and freshly ground black pepper, to season
  • 1 tbsp olive oil or avocado oil
  • 4 large eggs, fresh and at room temperature
  • 2 English muffins, split and toasted
  • 2 slices Canadian bacon or smoked ham (optional)
  • 3 large egg yolks, room temperature
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsalted butter (about 115g), melted and hot
  • 1–2 tsp sriracha sauce
  • Pinch of cayenne pepper (optional)
  • Salt to taste
  • Fresh chopped chives or parsley (optional garnish)
  • Microgreens or arugula (optional garnish)
  • Extra sriracha drizzle (optional garnish)

Instructions

  1. Pat the steak dry and season both sides generously with salt and black pepper.
  2. Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat until shimmering, about 2 minutes.
  3. Add the steak and sear for 3-4 minutes on each side for medium-rare (internal temp around 130°F or 54°C). Adjust time for preferred doneness.
  4. Remove steak and let it rest for 5 minutes before slicing thinly against the grain.
  5. While the steak rests, split and toast the English muffins until golden and crisp, about 2-3 minutes in a toaster or under a broiler. Place toasted halves on serving plates.
  6. Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add a splash of vinegar (optional).
  7. Crack one egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny.
  8. Remove poached eggs with a slotted spoon and drain on a paper towel. Repeat for remaining eggs.
  9. In a heatproof bowl over simmering water (double boiler), whisk together 3 egg yolks and 1 tablespoon lemon juice until mixture thickens and doubles in volume, about 3 minutes.
  10. Slowly drizzle in the hot melted butter while whisking constantly to emulsify.
  11. Stir in 1-2 teaspoons sriracha and a pinch of cayenne pepper. Season with salt to taste. Keep warm but do not overheat.
  12. On each English muffin half, layer a slice of Canadian bacon or smoked ham (if using), followed by slices of rested steak.
  13. Carefully place a poached egg on top, then generously spoon over the spicy sriracha hollandaise.
  14. Garnish with chopped chives or microgreens.
  15. Serve immediately while warm.

Notes

Use room temperature eggs for better poaching results. If hollandaise sauce breaks, whisk in a teaspoon of cold or warm water to bring it back. Rest steak after cooking to keep it juicy. For gluten-free, substitute English muffins with gluten-free bread or portobello mushroom caps. For dairy-free hollandaise, substitute butter with plant-based alternatives.

Nutrition

Keywords: steak and eggs Benedict, spicy sriracha hollandaise, brunch recipe, poached eggs, steak Benedict, easy brunch, savory brunch, hollandaise sauce, sriracha sauce

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