Steak and Eggs Benedict Crostini

• Meat

  • 1 lb Rib eye steak, Boneless

• Refrigerated

  • 3 Egg yolks
  • 4 Eggs, large

• Condiments

  • 1 tbsp Garlic butter
  • 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 1/4 tsp Salt
  • 1 Salt & pepper

• Bread & Baked Goods

  • 8 Baguette sliced into 4 pieces

• Dairy

  • 1 Butter
  • 1/2 cup Butter, unsalted

• Liquids

  • 1 Water

Found on ourlifetastesgood.blogspot.com

Description

Ingredients

• 1 pound Rib-eye steak, boneless
• salt & pepper
• 1 tablespoon garlic butter
• 8 baguette sliced into 4 pieces
• melted butter for buttering bread slices
• Water
• 4 large eggs
• 3 egg yolks
• 1/4 teaspoon salt (or to taste)
• pinch of cayenne pepper (to taste)
• 1/2 tablespoon fresh lemon juice (or to taste)
• 1/2 cup unsalted butter, melted

Directions

• Season the rib-eye steak with salt and pepper. I season with 1/4 teaspoon kosher salt and an 1/8 teaspoon fresh black pepper on both sides of the steak. Sear the steak in a screaming hot skillet over mid-high heat for 3-4 minutes and then turn the steak over and top with 1 tablespoon of garlic butter. Sear for another 3-4 minutes or until the steak is done to your liking. Allow the garlic butter to melt and baste the steak as it sears. Remove from the skillet to a cutting board to rest. NOTE: I usually keep garlic butter ready in my fridge, but if you dont have any made up combine 1 tablespoon unsalted butter with 1/8 teaspoon freshly minced garlic, and a pinch of salt. Mix well. Give it a taste and adjust the seasonings as needed to suit your tastes.
• While the steak is searing, fill a saucepan with 3 inches of water and start heating the water on the stove-top over mid-high heat. Brush the baguette pieces with melted butter, Place the baguette slices on a baking sheet and reserve until ready to toast.
• While the steak is resting, strain the eggs and gently lower them into the water leaving space between the eggs as you place them in the water. The water should be at a low boil. Set your timer for 3 minutes and let them poach. Straining the eggs removes the very thin white part of the egg. The thin white goes rogue and just makes a mess in the poaching water. It usually ends up on the egg in strands making it look unappetizing, so I remove it by straining the egg.
• While the eggs are poaching, make the Hollandaise sauce in the blender. It is super easy! Place 3 egg yolks, 1/4 teaspoon salt, pinch of cayenne pepper, and 1/2 tablespoon fresh lemon juice in the blender. Blend on high while pouring in 1/2 cup melted butter. Turn off blender as soon as all butter is poured. Be careful while pouring the butter as it might splash a little. I like to have a kitchen towel handy just in case. Give it a taste and adjust the flavor as needed. Add salt, cayenne pepper, or even more lemon juice as needed. Keep warm until ready to use.
• When the egg timer goes off, carefully remove the eggs with a slotted spoon onto a paper towel lined plate to drain.
• Toast the buttered bread under the broiler until lightly browned. Watch it carefully so it doesnt burn! While the bread is toasting, thinly slice the steak.
• Assemble the plates by placing one slice of toasted bread on the serving plate and top with 3-4 thin slices of steak. Place a poached egg on top and season with salt and pepper. Drizzle with Hollandaise sauce and enjoy!