🥩🍳 Steak and Eggs
🍽️ Serves: 2
⏱️ Ready in: ~25 minutes
📝 Ingredients:
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2 small or 1 large steak (ribeye, sirloin, New York strip, or filet mignon work great)
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2–4 eggs
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Salt & freshly ground black pepper
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1–2 tbsp butter (plus more for eggs)
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1 tbsp olive oil
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Optional: garlic cloves, fresh rosemary or thyme for steak basting
🔥 Optional Sides:
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Hash browns, home fries, sautéed spinach, or toast
👩🍳 Instructions:
1. Prep the Steak:
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Bring steak to room temperature.
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Season generously with salt and pepper on both sides.
2. Sear the Steak:
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Heat a heavy skillet (cast-iron preferred) over medium-high heat.
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Add oil, then sear steak 2–4 min per side depending on thickness and doneness preference.
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Lower heat, add butter, and baste with a spoon for extra flavor. Add garlic/rosemary if desired.
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Rest steak for 5 minutes on a plate, loosely tented with foil.
3. Cook the Eggs:
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In the same (or a clean) skillet, melt butter over medium-low heat.
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Crack eggs in and cook to your liking:
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Sunny-side up: No flipping, cook slowly until whites are set.
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Over-easy: Flip once, cook 30 seconds more.
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Scrambled: Beat eggs with salt and gently cook, stirring slowly for creamy texture.
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4. Plate & Serve:
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Slice steak if desired, serve alongside or under the eggs.
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Add your favorite sides and a grind of black pepper over the top.
🧠 Tips:
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For medium-rare steak: aim for an internal temp of ~130°F (54°C).
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Use clarified butter or ghee if cooking both in the same pan to prevent burning.
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Add a drizzle of hot sauce, chimichurri, or steak sauce for extra punch.
Would you like a keto version, Tex-Mex twist, or suggestions for a steak marinade?