Charcoal-Grilled Ribeye Eggs Benedict with Blender Hollandaise
This is celebration brunch. The kind that happens when there is something worth toasting and a waffle is not going to cut it. This is brunch for ballers, for people who believe the grill belongs in the morning just as much as it does at dinner, and that steak and eggs should feel like a victory lap. Eggs Benedict already carries a sense of indulgence, but when you replace the base with a charcoal-grilled ribeye, it becomes something else entirely.
The ribeye is the statement. Cooked hot over live fire and seasoned with Revolution Barbecue Texas Beef BBQ Rub, it delivers deep beef flavor, crisp char, and that unmistakable aroma that turns heads before the plate ever hits the table. The poached eggs add richness and drama, their yolks breaking and flowing like a second sauce across the steak.
Hollandaise finishes the plate with intention. Bright lemon, Dijon tang, and a measured hit of Louisiana hot sauce give the butter richness backbone instead of weight. This is not casual brunch. This is a meal you plan, plate proudly, and sit down to when the occasion deserves more than coffee and toast.
Baller Ribeye Benedict with Blender Hollandaise
2
1060
American
Main Dish
This recipe was built for moments worth celebrating. It starts with a ribeye cooked exactly the way a ribeye should be cooked, directly over charcoal with frequent flips that build an even crust while keeping the interior tender and juicy. Revolution Barbecue Texas Beef BBQ Rub lays the foundation with salt, pepper, and garlic that bloom instantly over live fire, creating a steakhouse-level flavor profile at home.
Replacing the traditional Benedict base with a ribeye shifts the entire experience. The steak brings weight and richness that can stand up to flowing egg yolk and hollandaise without losing balance. The poached eggs are cooked with precision so the whites are just set while the yolks remain luxurious, designed to spill and mingle with the collected steak juices rather than sit neatly on top.
The blender hollandaise is the final commitment. Dijon adds savory depth, Louisiana hot sauce sharpens the butter, and Revolution Barbecue Texas Beef BBQ Rub ties the sauce back to the steak so every element speaks the same language. This is not everyday brunch. This is brunch for ballers, built on fire, confidence, and flavor.
Ingredients
For the Ribeyes
- 2 ribeye steaks, 16 ounces each
- 2 teaspoons Revolution Barbecue Texas Beef BBQ Rub
For the Poached Eggs
- 4 large eggs
- 1 tablespoon white vinegar
- Water for poaching
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon Louisiana Original hot pepper sauce
- 1/2 cup unsalted butter
- 1/4 teaspoon Revolution Barbecue Texas Beef BBQ Rub
Optional Garnish
- Chopped fresh chives
Directions
- Prepare the Grill: Set up the grill for direct cooking using lump charcoal and allow it to preheat until the grate is hot enough to deliver a strong sear across the entire cooking surface.
- Season the Steaks: Pat the ribeye steaks dry and season all sides generously with Revolution Barbecue Texas Beef BBQ Rub, then let them sit at room temperature while the grill stabilizes.
- Grill the Steaks: Place the ribeyes over direct heat and cook using the Just Keep Flipping method for a total of 10 to 12 minutes, flipping every 2 minutes, until the internal temperature reaches 125 to 128 degrees Fahrenheit for medium rare, adjusting slightly for thickness.
- Rest the Steaks: Remove the steaks from the grill and place them on a plate to rest and collect the juices while the eggs are poaching and the hollandaise is being made.
- Poach the Eggs: Bring a pot of water to a gentle simmer, add the white vinegar, and carefully lower in the eggs. Poach for exactly 3 1/2 minutes, until the whites are just set and the yolks remain loose. Remove the eggs with a slotted spoon and drain briefly.
- Make the Hollandaise: Combine the egg yolks, lemon juice, Dijon mustard, Louisiana Original hot pepper sauce, and Revolution Barbecue Texas Beef BBQ Rub in a blender and blend for about 5 seconds. With the blender running, slowly stream in the hot melted butter until the sauce is thick, smooth, and fully emulsified.
- Assemble the Benedict: Place each ribeye on a plate, spoon a little of the collected steak juices over the top, add two poached eggs per steak, and finish with a generous amount of hollandaise. Garnish with chopped chives if desired and serve immediately.
