Here at Chicago Steak Company, we believe that steak is a welcome part of any meal, including breakfast. We also think that this steak and egg sandwich will absolutely make you rethink the traditional ways you cook eggs for breakfast.
See, steak is filled with protein, which is one of the most important things you can consume to start your day. Pair a delicious ribeye with protein-packed eggs and you have yourself a breakfast that’s overflowing with the vital nutrient that helps you repair and build muscles, which also works to keep your metabolism in check for the day.
Try this steak and egg breakfast sandwich recipe for something different and satisfying to kick off your mornings.
| Prep Time | 10 Minutes |
| Cook Time | 10 Minutes |
| Passive Time | 5 Minutes |
| Servings |
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- 4 large egg yolks
- 1 cup unsalted butter, melted
- 2 tbsp lemon juice
- 1 tsp hot sauce, if desired
Ingredients
For the Hollandaise sauce
For the sandwich
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- In a blender, mix together the egg yolks, hot sauce, and lemon juice. Blend until mixed thoroughly for about 10 seconds.
- Turn the blender to low and slowly pour in the melted butter, blending for a few more seconds until mixed thoroughly.
- Taste the mixture; you might want to add a little more hot sauce and salt to match your tastes.
- Set to the side while you prepare the sandwiches.
- Preheat a large skillet over medium with 1 tbsp. butter. Wait for butter to melt.
- Pat steaks dry and add salt and pepper to taste.
- Add steaks to the pan, followed by thyme and garlic. Allow steaks to sear on each side for about 2 to 3 minutes. Cook until they reach your desired level of doneness (we recommend medium-rare).
- Move steaks to a plate and set aside, allowing them to rest while you cook the eggs.
- Wipe debris from the pan and add the other ½ tbsp of butter.
- Crack eggs into the pan and fry them using your desired method (sunny side up, over easy, over medium, and scrambled all work for this recipe, but you can even poach them!).
- Remove eggs from heat once cooked.
- To prepare a sandwich, place a steak on top of the bottom part of a roll and top with one egg. Drizzle hollandaise sauce over the egg and add the top part of the bun. Enjoy!
You can make just one steak and egg sandwich at a time by cutting down the recipe, although we suggest making a batch of hollandaise sauce at one time to save you some time in the morning. You can store the leftover sauce in the refrigerator for about three days. Be sure only to reheat the amount of sauce you’ll need each time, keeping the rest in the fridge until you need it.
We do recommend using our USDA Prime Wet Aged ribeye for this recipe, but boneless strip steaks would work well too. Avoid using thin cuts of steak and ones that end up chewy when you cook them. You want a melt-in-your-mouth texture from a thick cut that has just the right amount of fat content to break down chewy muscle fibers in the steak.
Good news if you’re not into browsing the meat department at your local grocery store: You can order steaks online from us and have them shipped conveniently to your door to save you a trip. The best part is there’s no guessing involved; we always have only the best quality steaks for our customers. We guarantee it.