Steak and Eggs Benedict

Ingredients

• Steak (2 (6-ounce) steaks (ribeye or sirloin recommended))
• Salt (to taste)
• Black pepper (to taste)
• Paprika (1 teaspoon)
• Eggs (4 large)
• English muffins (2, halved and toasted)
• Unsalted butter (1/2 cup (1 stick), melted)
• Egg yolks (3 large)
• Lemon juice (1 tablespoon)
• Heavy cream (1 tablespoon)

Instructions

1. Season the steaks generously with salt and black pepper on both sides. Heat a skillet over medium-high heat and cook the steaks to your desired level of doneness (approximately 4-5 minutes per side for medium-rare). Once cooked, set the steaks aside and keep warm.
2. Prepare the hollandaise sauce by melting the unsalted butter in a small saucepan over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, and a pinch of salt until pale and slightly thickened.
3. Slowly pour the melted butter into the egg yolk mixture while whisking constantly to emulsify. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon (about 3-5 minutes). Be careful not to overheat, or the eggs will scramble.
4. In a separate pot, bring water to a gentle simmer. Crack the eggs into individual small bowls, then carefully slide them into the simmering water. Poach the eggs for about 3 minutes, or until the whites are set but the yolks remain runny.
5. To assemble, place a slice of steak on each toasted English muffin half. Top each steak with a poached egg and generously drizzle with the hollandaise sauce. Sprinkle with paprika for a pop of color and serve immediately.