Steak and Eggs
The ultimate comfort food, Steak and Eggs combines the savory goodness of juicy steak with perfectly cooked eggs. This easy weeknight recipe is packed with protein and flavor, making it a satisfying meal any time of the day. Try it tonight for a delicious experience!
Equipment
- Skillet
- Frying Pan
Ingredients
- 20 ounces boneless ribeye
- 3 tablespoons avocado oil
- 7 tablespoons unsalted butter
- 4 large eggs
- 6 cloves finely minced garlic
- 1.5 tablespoons Worcestershire sauce
- 1 tablespoon distilled vinegar
- 1.5 teaspoons sugar
- 1 teaspoon red pepper flakes
- 1 tablespoon hot sauce
- 3 tablespoons water
- coarse salt and freshly cracked pepper to taste
Instructions
- Start by patting the steak dry on all sides. Moisture is the enemy of a good sear.
- Next, season all sides of the steak with salt and pepper. I usually mop up the salt and pepper that fell to the side with the steak just to get it all.
- In a large carbon-steel or cast-iron skillet add in the oil and turn the heat to high until it begins to smoke lightly.
- Hold the steak with tongs and sear the fat cap for 30 seconds. Then, turn the steak on its side and let it cook for 1 minute. Using your tongs gently pinch the steak on its sides and move it around in a circular motion for 90 seconds to create a Maillard crust.
- Flip the steak over and let it cook untouched for 1 minute. Turn the heat down to medium-low and add 2 tablespoons of butter.
- Once melted, baste the steak for 2 to 3 minutes or until the top is golden brown. Set the steak aside to rest on a rack for 5 to 6 minutes.
- In the meantime, drain off most of the cooking fat and return the pan to the burner over low heat and let it cool down for 1 to 2 minutes.
- Turn the heat back up to medium and in 1 to 2 tablespoons of butter. Once melted, add in the eggs and fry for 2 to 3 minutes or until the desired internal doneness is achieved. Season the eggs with salt and set them to the side.
- Return the pan back to the burner over medium heat and cook the minced garlic cloves until fragrant, which takes 30 to 45 seconds.
- Then, add in the Worcestershire, vinegar, sugar, pepper flakes, hot sauce, and water and cook for 1 minute. Turn the heat off and swirl in 2 to 3 tablespoons of cold butter until the sauce is emulsified.
- Finish the sauce with green onions and serve it with the steak and eggs, and optional side of home fries.
Notes
- Tip 1: I highly recommend for making my Steak and Eggs recipe to move the steak in a circular motion while searing. It helps create an even brown crust all over, and it is one of those little techniques I always use to make the steak look and taste its best.
- Tip 2: I like to take this dish to the next level by dry-brining the steak just like in my reverse sear steak recipe.
- Tip 3: I sometimes use a non-stick or stainless steel skillet if I do not have my cast iron ready.
- Tip 4: When the steak heats to 285° to 350°, the sugars and amino acids react, creating a deep brown crust and rich flavor.
- Tip 5: I add fresh thyme sprigs and whole garlic cloves while basting for a deeper flavor.
- Tip 6: The searing method I use gives the steak a medium-rare center.
- Tip 7: Cover the steak and eggs and refrigerate for 3 days. This recipe does not freeze well.
- Tip 8: If you need to reheat the steak, re-sear it in a hot pan with lightly smoked oil until warm. This will raise its internal doneness.