"steak & Eggs" Recipe

Bring steak to room temperature

Take the steak out of the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat it dry thoroughly with paper towels — moisture prevents a good sear.

Season

Generously season both sides with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron recommended) over medium-high to high heat and allow it to get very hot, about 4–5 minutes. The pan should be smoking lightly when ready.

Sear the steak

Add the neutral oil to the hot pan and swirl to coat. Carefully place the steak in the skillet and do not move it for 2½–3 minutes to form a deep brown crust. Flip and sear the other side for 2–3 minutes for medium-rare (thicker steaks may need longer).

Baste and finish

Reduce heat to medium. Add the butter, smashed garlic cloves, and thyme/rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for about 1–2 minutes to flavor the meat and finish cooking. Aim for an internal temperature of 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Let it rest for 5–10 minutes so juices redistribute before slicing.

Prep skillet

While the steak rests (or in a separate clean skillet), wipe a small nonstick or cast-iron pan clean and place over medium-low heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan.

Cook the eggs (sunny-side or basted)

Crack the eggs into a small bowl, then gently slide them into the pan. Sprinkle with a pinch of salt and pepper. For sunny-side: cook undisturbed until whites are set but yolks are still runny, about 3–4 minutes. For basted: once whites start to set, add 1 tsp water to the pan and cover for 30–60 seconds to gently steam the tops while keeping yolks runny.

Alternative — over-easy

For over-easy, cook until whites are mostly set (~2 minutes), carefully flip each egg with a spatula, and cook 10–20 seconds more for a runny yolk.

Slice steak

Slice the rested steak against the grain into ¼-inch to ½-inch thick slices. Arrange slices on warmed plates.

Top with eggs & garnish

Place the cooked eggs atop or alongside the steak slices. Spoon any pan juices over the steak. Sprinkle chopped parsley or chives and add a squeeze of lemon if desired. Offer hot sauce at the table.