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Southwestern Steak Benedict

Gary's Badass Recipes

Prep Time

30 minutes

Cook Time

15 minutes

Indulge in the ultimate breakfast delight with my mouthwatering recipe for the best Steak Benedict ever. This dish combines tender, juicy steak with perfectly poached eggs, velvety hollandaise sauce, and the traditional English muffin base. The result is a symphony of flavors and textures that will surely satisfy your taste buds for a special occasion or as a weekend treat.

Let's get started... shall we?

What You'll Need

Steak Benedict

  • Black bean tomato relish
  • 3 TBSP of chopped red onion
  • 2 TBSP of chopped cilantro
  • 1 TBSP of olive oil
  • 1 small tomato, finely diced
  • (1) 15oz can of black beans, drained
  • (1) lime, juiced
  • Salt & pepper, season to taste

Hollandaise Sauce

  • 1 TBSP of fresh lime juice
  • (3) egg yolks, lightly beaten
  • 1 1/2 sticks of melted butter
  • 1/4 cup of A-1 steak sauce
  • 1 TSP of kosher salt
  • 1/4 TSP of pepper

Texas Toast

  • (2) cloves of minced garlic
  • (1) stick of butter, softened
  • (4) slices of Texas toast
  • 4 TBSP of Killian’s Original Steakhouse seasoning
  • 2 TBSP of Canola oil
  • Salt & pepper, to taste

Poached Eggs

  • 1 TBSP of white vinegar
  • (4) eggs
  • Salt & pepper to taste
  • Finish with cilantro for garnish

What You'll Do

  1. For the Black Bean Relish: combine the onions, cilantro, olive oil, tomatoes, beans, chilies, and lime juice in a bowl and season with salt & pepper. Let the relish sit at room temperature for 30 minutes to allow the flavors to meld.
  2. For the Hollandaise Sauce: place the lime juice and yolks in a medium stainless-steel bowl, and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce, and season with salt and black pepper. Keep warm.
  3. For the Texas Toast: heat a grill pan over medium-high heat. Combine the garlic, butter, salt, and black pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill nicely until charred on both sides.
  4. For the Steak: put each slice of steak in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rub and some salt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms (about 1 minute). Flip and cook for another minute until the other side forms a crust as well.
  5. For the Poached Eggs: bring 3 cups of water and the vinegar to a gentle simmer in a large, high-sided, frying pan. Break each egg up into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and pepper.
  6. For assembly, spoon some of the black bean relish on top of each piece of the Texas toast. Top each with 2 pieces of steak, a poached egg, then the Hollandaise. Garnish with whole cilantro leaves.

Killian's Original Products Used in This Recipe

Gary Killian

Howdy, y’all... Gary here. I'm a trained chef with an insatiable passion for cooking and creating mouthwatering BBQ seasonings, sauces, and rubs. After honing my skills in hoity-toity culinary schools, I moved to Kentucky and embraced the culture. Whether it’s slow-smoked ribs or sizzling grilled steaks, I believe that every meal should be an unforgettable experience bursting with flavor. I spend countless hours experimenting in my makeshift hillbilly kitchen, concocting unique and tantalizing combinations of spices and herbs to create the most finger-lickin’ BBQ masterpieces you’ll ever taste. So grab your apron, fire up that grill, and let’s embark on this tasty journey together!

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