Texas Eggs Benedict

Name: Texas Eggs Benedict
Cook time: 45 min
Total time: 45 min
Cuisine: American, TexMex
Ingredients: 3 tablespoons finely chopped red onions; 2 tablespoons fresh cilantro, finely chopped; 1 tablespoon olive oil; 3 plum tomatoes, seeded and finely diced; One 15-ounce can black beans, drained, rinsed well anddrained again; 1 serrano chile, finely diced; Juice of 1 lime; Salt and freshly ground black pepper; 1 tablespoon fresh lime juice; 3 large egg yolks, lightly beaten; 1 1/2 sticks unsalted butter, melted until foamy; 1/4 cup to 1/2 cup your favorite steak sauce, such as Bobby Flay's Mesa Steak Sauce; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cloves garlic, smashed to a paste; 1 stick unsalted butter, softened; Salt and freshly ground black pepper; 4 slices pain de mie, sliced 1-inch thick; One 1-pound boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices; 3 tablespoons spice rub, such as Bobby Flay's Steak Rub for Beef and Pork; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; 1 tablespoon white wine vinegar; 4 eggs; Kosher salt and freshly ground black pepper; Whole fresh cilantro leaves, for garnish