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Espresso Grilled T-bone Steak with Poached Egg and Hollandaise Sauce

Wake up to the perfect breakfast. This espresso rubbed grilled t-bone steak is next level with a perfect egg and creamy hollandaise sauce atop. 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
5 minutes
Total Time 25 minutes
Servings 2
Calories 1065kcal


For the Steak

  • 1 tablespoon espresso rub
  • 1 teas coarse sea salt
  • 1.5 lbs t-bone steak
  • tomatoes on the vine
  • arugula

For the Hollandaise Sauce

  • 4 to 5 fresh thyme sprigs
  • 4 to 5 tbsp butter
  • 2 egg yolks
  • 1 teas water
  • ¼ teaspoon cayenne pepper
  • ½ lemon juiced
  • ¼ teaspoon salt

For the Poached Egg

  • 1 teas white vinegar
  • 1 egg


For the Steak

  • Preheat your grill for indirect heat, making a 2-zone fire by lighting 2 burners on a 3 or 4 burner gas grill or arranging your coals to one side of a traditional grill.
  • Rub the steak with the espresso seasoning and sprinkle with salt while the grill is heating. 
  • Grill the steak over medium-high heat, until cooked to the desired temperature for doneness. 
  • Allow to rest before slicing and serving. 

For the Hollandaise Sauce

  • Remove the fresh thyme from the sprigs and set aside. 
  • In a heavy-bottomed saucepan, whisk the egg yolks, water, and lemon juice. 
  • Whisk the egg yolks over medium-low heat until they have doubled in size and are thickening. 
  • Off heat, add the butter, whisking in a tablespoon at a time until completely incorporated into a creamy sauce. 
  • Add the cayenne and thyme leaves. Season with salt and serve immediately. 

For the Poached Egg

  • Crack egg into a small, easy to handle, dish to make adding to the water easier. 
  • Bring a 2 quart pot of water to a rolling boil. Reduce heat to keep the boil steady, but not as violent. 
  • Add the vinegar. 
  • Stir the water a bit to create a vortex and gently slide the egg into the center. 
  • Allow the egg to poach for 3 to 4 minutes, until the white is set. 
  • Remove with a slotted spoon to drain. 


  • Spread a little hollandaise over a clean plate and top with fresh arugula.
  • Nestle the steak on the greens.
  • Carefully add the poached egg over the steak.
  • Spoon hollandaise over the top and garnished with charred tomatoes.
  • Season with salt and pepper if desired and serve.


Serving: 1g | Calories: 1065kcal | Carbohydrates: 6g | Protein: 77g | Fat: 80g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 528mg | Sodium: 1879mg | Potassium: 1251mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1273IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 8mg