Texas Benedict

Ingredients

• Bays^® English Muffins
• 2 TBSP Canola Oil
• 2 Boneless Ribeye Steaks
• 3 TBSP Of Your Favorite Meat Rub
• 6 TBSP Unsalted Butter, Softened
• 2 Garlic Cloves, Smashed to a Paste
• 12 Poached Eggs
• INGREDIENTS FOR THE BLACK BEAN TOMATO RELISH:
• 1 (15.5oz) Can Black Beans, Rinsed Well and Drained
• 3 TBSP Finely Chopped Red Onion
• 1 Serrano Chile, Finely Chopped
• 1 Plum Tomato, Finely Diced
• 2 TBSP Finely Chopped Cilantro
• Juice Of 1 Lime
• Salt And Pepper
• INGREDIENTS FOR THE STEAK SAUCE HOLLANDAISE:
• 4 Large Egg Yolks
• 1 TBSP Fresh Lime Juice
• 12 TBSP Unsalted Butter, Melted
• ¼ To ½ Cup Of Your Favorite Steak Sauce, To Taste
• 1 tsp Salt
• ¼ tsp Black Pepper

Instructions

• 1. Remove the steak from the refrigerator 30 minutes before grilling. Brush both sides with the oil and season with salt and pepper. Rub one side with the rub.
• 2. Heat a grill pan over high heat until smoking. Grill the steak, rub side down, until golden brown and a crust has formed, about 5 minutes. Flip over and continue grilling until cooked to medium, about 7 minutes longer. Remove from the grill, loosely tent with foil, and let rest for 10 minutes before slicing into ½-inch-thick slices.
• 3. While the steak is resting, heat the grill pan over medium heat. Stir together the butter and garlic and season with salt and pepper. Spread both sides of the English muffins with the butter and grill on both sides until lightly golden brown. Keep warm.
• 4. Divide the muffins among 6 plates and top each with the black bean relish, some sliced steak, an egg, and hollandaise sauce
• FOR THE BLACK BEAN TOMATO RELISH
• 1. Combine all the ingredients in a bowl and season with salt and pepper. Let sit at room temperature for 30 minutes to allow the flavors to meld.
• FOR THE STEAK SAUCE HOLLANDAISE
• 1. Bring a couple of inches of water to a boil in a medium saucepan
• 2. Whisk together the egg yolks and lime juice in a medium stainless-steel bowl and set over the pan of simmering water
• 3. Whisk the yolks until pale yellow and fluffy, about 3 minutes. Slowly whisk in the melted butter, a few tablespoons at a time, and whisk until thickened.
• 4. Remove from the heat and whisk in the steak sauce, salt, and pepper. Serve warm.