Steak Crab Cake Benedict Recipe
- by Chef David Rose
- Last updated Oct 18, 2023
Once upon a time, eggs Benedict was the most decadent experience you could find on a brunch plate – but we’ve made some modern twists that help it transcend to never-before-seen heights! If you’re ready to bite into savory, tender, juicy, creamy, next-level perfection, you’re ready for our steak crab cake Benedict recipe!
Why We Love This Ribeye Steak Recipe
No one ever accused eggs Benedict of being simple, and Omaha Steaks twist on this dish doubles down on that experience. From the crispy English muffin, silky-smooth poached eggs, and creamy and exquisite hollandaise sauce to the buttery tender and rich ribeye and satisfyingly savory crab cake, your tastebuds won’t know what hit them!
Tools You’ll Need Before You Start
- 1 Medium Bowl
- 1 Medium Cast-Iron Pan
- 1 Medium Stainless-Steel Bowl
- 1 Small Sauce Pot
- 1 Medium Sauce Pot
- 1 Small Sieve
- 1 Small Bowl
- 1 Slotted Spoon
- 1 Paper-Towel Lined Plate
- Meat Thermometer
How to Make Steak Crab Cake Benedict
When you’re crafting a dish with out-of-the-box additions, it’s more important than ever to use the finest ingredients. That’s why we’re building this beauty with 5 oz. Omaha Steaks Private Reserve® Ribeye Crown Steaks! Our most elevated steak experience, Private Reserve® cuts are hand-selected and trimmed to our closest specifications by our most experienced master butchers. You’ll enjoy the richest, most buttery portion of the ribeye, aged at least 35 days for unrivaled tenderness and flavor and flash-frozen at peak perfection. Are you hungry yet? Let’s get started!
1. Piece of (Crab) Cake
For such a complex flavor profile, making this savory crab cake couldn’t be any easier! First, add your creamy mayonnaise, mild chives, earthy mustard, umami-packed Worcestershire sauce, fiery hot sauce, cajuny Old Bay seasoning, piney black pepper, zesty onion powder, and citrusy lemon juice to a medium bowl and whisk together until everything is well incorporated. Then gently fold the crab meat into your mixture – which simply means to mix in an ingredient by gently turning one part over another!
Now you’re ready to carefully fold 1/2 cup Italian breadcrumbs into that same mixture and separate them into 3 formed crab cakes. Gently dredge your crab cakes on both sides in 1/4 cup of Italian breadcrumbs before placing them in your refrigerator for 10 minutes, which will allow them to firm up.
Lastly, add your oil and butter to a medium cast-iron pan and bring it to medium heat. When the butter is nicely melted, remove your crab cakes from the refrigerator and cook them until they’re golden brown and warmed through, which should only take about 4 to 5 minutes per side.
2. Pepper-Chive Hollandaise for Days
It just wouldn’t be a Benedict recipe without rich and buttery hollandaise sauce! To craft this unique take on the classic sauce, start by placing your creamy egg yolks, sour vinegar, smoky harissa paste, mild chives, and savory-sweet Worcestershire sauce in a medium-sized stainless-steel bowl and whisking the contents rapidly until the yolks begin to thicken, which should take about 1 minute.
Next, place the bowl over a small sauce pot of slow-boiling water and continue to whisk the mixture until it starts to emulsify and becomes sauce-like in consistency. Make sure to alternate whisking on and off heat every 30 seconds (to prevent the eggs from scrambling) for about 60 to 90 seconds total. Once your eggs start to become ribbony and fluffy, slowly add your melted butter while continuously whisking, again alternating whisking on and off heat every 30 seconds, for about 60 to 90 seconds total.
Now that your melted butter has been incorporated, continue to whisk until you achieve your desired sauce-like consistency, and season to taste with salt and pepper! If the hollandaise sauce is too thick, simply add warm water one tablespoon at a time until you’ve reached your preferred consistency.
3. Poach This Chef-Approved Egg Technique
To make this critical component of your decadent dish, start by filling a medium-sized sauce pot with 4” water, adding sour vinegar to it, and bringing it to a boil. Next, place your small sieve over a small bowl and crack one egg at a time over it, lightly shaking the sieve before placing the egg in a ramekin. Repeat this process for all your eggs to allow the loose egg whites to separate, resulting in a gorgeous plating experience.
Next, reduce the boiling water to low heat, place your eggs in the water, and cook uncovered for 3 minutes. Finally, use a slotted spoon to remove the expertly poached eggs from the water and place them on a paper towel-lined plate until you’re ready to feast!
4. Sizzle Up Your Steak
It’s finally time for the main attraction: your exquisitely tender and richly flavored Omaha Steaks Private Reserve® Ribeye Crown Steaks! Start by thawing your steaks overnight in the refrigerator or in cold water via our quick-thaw method, then pat them dry with paper towels to help your seasoning adhere better. Next, liberally season them with salt and pepper on both sides and allow them to come to room temperature on the counter, which should take about 15 to 20 minutes.
Once they’re room temperature, add your high smoke-point grapeseed oil to your cast-iron pan over medium-high heat. Add your steaks to the pan and sear them for 3 minutes on one side, then add your creamy butter, sage-like rosemary, minty thyme, and pungent garlic before flipping the steaks and basting them for 30 seconds.
5. Order Up!
You’ve got all the components of a luxuriously decadent surf ‘n turf eggs Benedict – now all that’s left to do is assemble it! Place one-half of your toasted English muffin on a plate, then, in this order, top it with 1 ribeye crown steak, 1 crab cake, and 1 poached egg, then drizzle about 2 tablespoons of pepper-chive hollandaise sauce on top of your egg and garnish it with about 1 teaspoon finely minced chives. Enjoy!
Steak Crab Cake Benedict
- 8 oz. jumbo lump crab meat
- 1/2 cup Italian breadcrumbs
- 1/4 cup Italian breadcrumbs for dredging
- 1/4 cup mayonnaise
- 1 teaspoon Dijon wholegrain mustard
- 2 teaspoons freshly minced chives
- 2 dashes hot sauce
- 2 dashes Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 tablespoon fresh lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 3 egg yolks
- 12 tablespoons melted unsalted butter
- 1 tablespoon white wine vinegar
- 1 teaspoon harissa paste
- 2 dashes Worcestershire sauce
- 2 teaspoons minced fresh chives
- 3 fresh eggs
- 2 tablespoons white wine vinegar
- 3 ramekins
- 3 5 oz. Omaha Steaks Private Reserve® Ribeye Crown Steaks
- 3 tablespoons grapeseed oil
- 1 tablespoon unsalted butter
- 1 sprig rosemary
- 1 sprig thyme
- 1 garlic clove
- 2 halved English Muffins, toasted
- 2 teaspoons minced fresh chives for garnish
- In a medium bowl, whisk together mayonnaise, chives, mustard, Worcestershire sauce, hot sauce, Old Bay seasoning, black pepper, onion powder, and lemon juice. Gently fold the crab meat into mayonnaise mixture.
- Carefully fold 1/2 cup Italian breadcrumbs into lump crab meat and form mixture into 3 crab cakes. Gently dredge crab cakes on both sides in 1/4 cup Italian breadcrumb; place formed crab cakes in refrigerator for 10 minutes to allow them to firm up.
- In a medium cast-iron pan, add oil and butter and bring to medium heat. When butter is melted, remove crab cakes from refrigerator and cook until golden brown and warmed through, about 4 to 5 minutes per side.
- In a medium-sized stainless-steel bowl, place egg yolks, vinegar, harissa paste, chives, and Worcestershire sauce and whisk rapidly until yolks begin to thicken, about 1 minute.
- Place bowl over small pot of slow-boiling water and continue to whisk until it starts to emulsify and become sauce-like; alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling, about 60 to 90 seconds total.
- Once eggs start to become ribbony and fluffy, slowly add melted butter while continuously whisking, again alternating whisking on and off heat every 30 seconds, about 60 to 90 seconds total.
- Once all melted butter is incorporated, continue to whisk until desired sauce-like consistency; season to taste with salt and pepper. If hollandaise is too thick, add warm water one tablespoon at a time until desired consistency is achieved.
- Fill a medium-sized sauce pot with 4” water, add vinegar, and bring to a boil.
- Place a small sieve over a small bowl. Crack one egg at a time over the sieve, lightly shake the sieve, and place the egg in a ramekin; repeat this process for all eggs.
- Chef’s Tip: Doing this allows the loose egg whites to separate, allowing for a better presentation.
- Reduce boiling water to low heat, place eggs in water, and cook for 3 minutes uncovered.
- Using a slotted spoon, remove eggs from water and place on a paper towel-lined plate.
- Thaw steaks in refrigerator overnight; remove from refrigerator and pat dry with paper towels.
- Liberally season with salt and pepper on both sides and allow to come to room temperature on the counter, about 15 to 20 minutes.
- Add grapeseed oil to cast-iron pan and bring to medium-high heat; sear steaks for 3 minutes on one side, add butter, rosemary, thyme, and garlic, then flip steaks and baste for 30 seconds. Cook for an additional 3 minutes for medium-rare doneness. For a different desired cooking doneness, refer to the Omaha Steaks cooking chart.
- Rest steak for 6 minutes before serving.
- Assembly: Place one-half of toasted English muffin on a plate, then top, in this order, with 1 ribeye crown steak, 1 crab cake, and 1 poached egg, then drizzle about 2 tablespoons of pepper-chive hollandaise sauce on top of egg and garnish with about 1 teaspoon finely minced chives.
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