Steak & Eggs Benedict With Red Chile Lime Hollandaise


  • 3 Egg Yolks or 2 Whole Eggs for the Sauce (The sauce can be rich)
  • 2 Whole eggs for Poaching
  • 1 NY Strip Steak
  • 1/3 cup Ol’ Gringo Gourmet Red Chile Cooking Sauce
  • 1 stick & 2 extra knobs of good butter.
  • 1 English Muffin
  • Asparagus
  • White Vinegar
  • Lime Juice
  • Olive Oil
  • Salt and pepper to taste

Directions Below This Video


  1. Season your steak and leave out with 3 eggs for about 30 mins to come closer to room temp.
  2. Bring water to a boil in a pot big enough to poach 2 eggs.
    1. Add a splash of white vinegar.  Turn it down to a gentle simmer.
  3. Bring a Stainless Steel or Cast Iron frying pan up to temp on Medium-High.
  4. Add a splash of olive oil and your nob of butter to the pan.
  5. Once smoking add your steak. let it sear for 4-5 minutes for a medium-rare cook.
  6. Add 1 stick and your last knob of butter to a saucepan set it to medium.
  7. Flip your steak, sear for another 4-5 mins.
  8. Slice your muffin and baste with butter from the saucepan.
  9. Take the steak off and let rest for 10 minutes on a clean cutting board.
  10. Cut and cook your asparagus in the Frypan.
  11. For the sauce, you can use a blender, food processor, or immersion blender. I prefer the latter.
    1. Add 3 egg yolks to your mixing container
    2. Add 2 splashes of lime juice
    3. Add 1/3 cup – Ol’ Gringo Gourmet Red Chile Cooking Sauce
    4. Mix, if you are doing it with a whisk, whisk your heart away.
  12. Drop two eggs in the water for poaching
  13. Place the toasted English muffins on a plate
  14. Slowly add the remaining hot butter to your sauce
  15. Place your poached eggs on the muffins
  16. Slice and plate cuts of the steak over the eggs.
  17. Seasons and adjust the sauce to taste, drizzle over steak and eggs.