Disclosure: This post may contain some affiliate links. This means I make a commission if you decide to purchase through my links at no cost to you.
Classic Eggs Benedict with a twist! Instead of using Canadian bacon, this recipe uses juicy, flavorful Ribeye steak to take your Eggs Benedict to the next level!
Paired with sautéed asparagus pieces on the side, this recipe is perfect for brunch with friends or starting your day off FANCY.
As an extra side, I love to pair this dish with a side of fresh, crispy has browns. My favorite is the rectangle hash browns from Trader Joe’s!
![](https://themichelletran.com/wp-content/uploads/2020/09/IMG_0156-1-768x1024.jpg)
Ribeye Steak Eggs Benedict with Sautéed Asparagus
Feeds: 2 people
TIME: 1 hour
Ingredients You’ll Need:
For the Ribeye Steak Eggs Benedict
-3/4 pound of ribeye steak
-2 English Muffins
-9-10 stalks of asparagus
-4 eggs
-garlic powder
-salt and pepper
-about 1 tablespoon of butter
-about 1 tablespoon of olive oil
For the Hollandaise Sauce:
-1/4 cup of melted butter
-2 egg yolks
-salt and pepper
-dash of cayenne pepper
-1 tablespoon of lemon juice
-1/2 teaspoon of Dijon mustard
Helpful Tools:
-bullet blender (I like the Ninja bullet blender or the Nutribullet)
Instructions:
-Fill a small pot with water and lightly salt it. Heat on high until water begins to boil and poach each egg for about 2 minutes for a perfectly runny yolk. I like to poach each egg one by one to make sure they do not collide with one another in the water.
-Once the egg has been poached to your liking, gently place the egg in a bath of cold water to prevent further cooking.
-Wash your asparagus stalks and chop them into 2-3 inch long pieces.
-On a medium pan, start warming up about a tablespoon of olive oil on medium heat. Once the oil is hot enough, add in the cut asparagus pieces and sauté for approximately 3 minutes.
![](https://themichelletran.com/wp-content/uploads/2020/09/IMG_0155.jpg)
-Season the asparagus with some garlic powder, salt, and pepper and continue to cook for another 2-3 minutes or until the pieces are tender. Remove from heat and set aside.
-Cut your ribeye steak into 4 equally sized pieces and season with salt, pepper, and garlic powder.
-Wrap each piece of steak in some plastic wrap to prepare for tenderizing. Thoroughly pound each piece with a meat tenderizer for about 20-30 seconds.
-You can wipe down and use the same medium pan you used for the asparagus for the steak, or you can use a new one. Melt the tablespoon of butter on the pan over medium heat, and move it around so the entirety of the pan is covered.
![](https://themichelletran.com/wp-content/uploads/2020/09/IMG_0154.jpg)
-Once the pan is hot, gently place your steak pieces into the melted butter. You should hear a nice searing sound once the meat hits the pan. Cook for about 2-3 minutes on each side or until the steak is cooked to your liking.
![](https://themichelletran.com/wp-content/uploads/2020/09/IMG_0152-2.jpg)
-Once the ribeye steak is done cooking, set aside and let the meat rest for around 5 minutes. While you’re waiting for your steak to rest, you can prepare your English muffins and Hollandaise sauce.
-Slice your English Muffins into halves and toast them in a toaster or toaster oven until they’re warm and slightly crisp.
-I used a Ninja bullet blender to make the Hollandaise sauce, but you can also use a regular blender as well. Add the egg yolks, Dijon mustard, salt, pepper, cayenne pepper, and lemon juice to the blender and combine until homogenous.
-Melt the butter in a microwave-safe bowl until completely melted. Add the hot liquid butter to the blender and blend until everything is well-mixed.
-Place your cooked steak on top of your toasted English Muffins and gently place a poached egg on top of each piece of steak.
-Drizzle some Hollandaise sauce on top and serve with the sautéed asparagus on the side. Enjoy!
![](https://themichelletran.com/wp-content/uploads/2020/09/IMG_0157.jpg)
Looks delicious!!
This was amazing!