📝 About This Recipe
Transport your breakfast table to the heart of Louisiana with this bold, spice-forward take on the classic steak and eggs. Featuring a coffee-rubbed blackened ribeye and silky eggs smothered in a cayenne-spiked hollandaise, this dish balances deep, smoky heat with rich, buttery undertones. It is a celebratory brunch centerpiece that embodies the soulful, 'joie de vivre' spirit of Cajun country.
🥗 Ingredients
The Steak
- 2 pieces Ribeye Steaks (10-12 oz each, 1.5 inches thick, at room temperature)
- 3 tablespoons Unsalted Butter (melted)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Garlic Powder
- 1 teaspoon Finely Ground Coffee (adds depth to the blackening crust)
- to taste Kosher Salt and Black Pepper
Cajun Hollandaise
- 3 large Egg Yolks (at room temperature)
- 1/2 cup Unsalted Butter (melted and very hot)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 teaspoons Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 1/2 teaspoon Cajun Seasoning (low sodium preferred)
The Eggs and Garnish
- 4 large Eggs (for frying or poaching)
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the ribeye steaks completely dry with paper towels. In a small bowl, whisk together the smoked paprika, thyme, cayenne, garlic powder, coffee grounds, salt, and pepper to create your Cajun rub.
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2
Brush both sides of the steaks generously with the 3 tablespoons of melted butter, then dredge them in the spice rub, pressing firmly so the spices adhere and form a thick crust.
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3
Preheat a heavy cast-iron skillet over high heat until it is screaming hot and just beginning to smoke. This is essential for a true 'blackened' finish.
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4
Place the steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare. Do not move them around; let that dark, flavorful crust develop. Use tongs to sear the fat cap on the edges for 30 seconds.
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5
Remove the steaks from the skillet and place them on a warm plate. Tent loosely with foil and let them rest for at least 8-10 minutes to allow juices to redistribute.
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6
While the steak rests, prepare the hollandaise. Place the 3 egg yolks, lemon juice, and hot sauce in a blender. Pulse for 5 seconds until combined.
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7
With the blender running on its lowest setting, very slowly drizzle in the 1/2 cup of hot melted butter in a thin, steady stream. The sauce should thicken and become creamy. Stir in the Cajun seasoning by hand.
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8
In a separate non-stick skillet, melt a small knob of butter over medium heat. Crack the remaining 4 eggs into the pan. Fry them sunny-side up until the whites are set but the yolks remain runny (about 3 minutes).
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9
Slice the rested ribeye against the grain into thick strips.
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10
To assemble, fan the steak slices across two warm plates. Top each portion with two fried eggs.
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11
Generously drizzle the Cajun hollandaise over the eggs and steak.
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12
Garnish with sliced green onions and chopped parsley. Serve immediately while the sauce is velvety and the steak is warm.
💡 Chef's Tips
Always use a cast-iron skillet for the steak; it retains the high heat necessary for blackening without sticking. If your hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it back to a pourable consistency. Don't skip the steak resting period; cutting into it too early will cause the juices to run out, leaving the meat dry. For an authentic flavor, ensure your spices are fresh; old paprika can taste dusty rather than smoky. If you prefer a milder heat, remove the coffee grounds and reduce the cayenne pepper by half.
🍽️ Serving Suggestions
Serve alongside cheesy stone-ground grits to soak up the extra hollandaise and egg yolk. Pair with a classic New Orleans Brandy Milk Punch or a spicy Bloody Mary garnished with pickled okra. A side of sautéed bell peppers and onions (the 'Holy Trinity' minus the celery) adds a nice sweetness. Offer extra hot sauce and a lemon wedge on the side to brighten the richness of the dish.