Texas Eggs Benedict

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    Steak Rub for Beef and Pork

  1. 1/4 c ancho chile powder
  2. 2 T ground coriander
  3. 2 T dry mustard
  4. 2 T paprika
  5. 2 T freshly ground black pepper
  6. 2 T Kosher salt
  7. 1 T chile de arbol or cayenne pepper
  8. 1 T ground cumin
  9. 1 T dried oregano
  10. Black Bean Tomato Relish

  11. 1 (15.5 oz) can black beans, rinsed and drained
  12. 3 T red onion, finely chopped
  13. 1 serrano chile, finely chopped
  14. 1 plum tomato, seeded and finely diced
  15. 2 T fresh cilantro, finely chopped
  16. Kosher salt to taste
  17. freshly ground pepper to taste
  18. Steak

  19. 1 boneless rib eye, 1 1/2 inches thick
  20. 2 T canola oil
  21. Kosher salt, to taste
  22. freshly ground black pepper to taste
  23. 3 T Steak Rub for Beef and Pork
  24. Steak Sauce Hollandaise

  25. 3 egg yolks
  26. 1 T fresh lime juice
  27. 12 T (1 1/2 sticks) butter, melted and foamy
  28. 1/2 c steak sauce
  29. 1 t kosher salt
  30. 1/4 t freshly ground black pepper
  31. Texas Toast

  32. 6 T (3/4 stick) butter, softened
  33. 2 garlic cloves, smashed to a paste
  34. 4 (1 in thick) slices of Texas Toast, Pullman white bread
  35. Poached Eggs

  36. 4 eggs poached in the microwave or in a suacepan with boiling water


    Steak Rub for Beef and Pork

  1. Whisk together the ancho chile powder, corriander, mustard, paprika, black pepper, salt, chile de arbol, cumin, and oregano in a bowl until combined.
  2. Store, tightly covered, in a cool, dark place for up to 6 months.
  3. Black Bean Relish

  4. Combine black beans, onion, serrano chile, tomato, lime juice, salt, and pepper in a bowl. Let sit at room temperature for 30 minutes to allow the flavors to meld.
  5. Steak

  6. Remove the steak from the refrigerator 30 minutes before grilling.
  7. Brush both sides with the oil and season with salt and pepper.
  8. $ Rub one side with the rub.

  9. Heat a grill pan over high heat until smoking.
  10. Grill the steak, rub side down, until golden brown and a crush has formed, about 5 minutes.
  11. Flip over and continue grilling until cooked to medium, about 7 minutes longer.
  12. Remove from the grill, loosely tent with foil, and let rest for 10 minutes before slicing into 1/2 inch thick slices.
  13. Steak Sauce Hollandaise

  14. Bring a couple of inches of water to a boil in a medium saucepan.
  15. Whisk together the egg yolks and lime juice in a medium stainless steel bowl and set over the pan of simmering water.
  16. Whisk the yolks until pale yellow and fluffy.
  17. Slowly whisk in the melted butter, a few tablespoons at a time, and whisk until thickened.
  18. Remove from the heat and whisk in the steak sauce, salt, and pepper.
  19. Serve warm.
  20. Texas Toast

  21. While the steak is resting, heat the grill pan over medium heat.
  22. Stir together the butter and garlic and season with salt and pepper.
  23. Spread both sides of the bread with the butter and grill on both sides until lightly golden brown. Keep warm.
  24. Texas Eggs Benedict

  25. Divide the toast among 4 plates and top each with the black bean relish, some sliced steak, an egg, and hollandise sauce.

Picture of Recipe

Texas Eggs Benedict - Picture of Recipe
Serves: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Course: Breakfast/Brunch,Lunch,Entree
Type of Food: Egg Dish
Ethnicity/Origin: Texas,Midwestern
Key Ingredient: Steak,Eggs
Difficulty: 3 - Difficult
Make Ahead: No
Prep Method: Stovetop

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