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.