For the hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the machine and add the adobo and some salt. Blend again and taste, adding more salt, adobo or lemon juice. Set aside and keep warm.
For the steak and eggs: Heat a large skillet over medium-high heat. Slice the steaks in half so you have four 1-inch-thick steaks. Pat them dry and season with salt and pepper. When the skillet is hot, add the steaks and cook until they are done to your liking. Remove them to a plate, cover with a second plate and keep warm.
Wipe out the skillet, rub with a little butter and crack in the eggs, keeping them separate. Cook until they are done to your liking: sunny-side up or over easy. Season with salt and pepper.
To build: place 2 halves of the Garlic Butter English Muffins onto each plate. Top each with a steak, then an egg. Pour over the hollandaise, garnish with some cayenne and serve immediately.
Preheat the oven to 350 degrees F. Position a rack over a baking sheet.
Melt the butter with the garlic in a small saucepan over medium-low heat. Brush both sides of the muffins with the garlic butter and place them split-side up on the rack. Sprinkle with the Parmesan. Bake until browned, about 10 minutes. Serve immediately.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Ree Drummond