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


White Vinegar

Lime Juice

Olive Oil

Salt and pepper to taste

Directions Below This Video


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