Hand Cut Choice Steak & Eggs* Recipe
Make Hand Cut Choice Steak & Eggs* Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Eggs & finish
Method
Steak
- 1
Bring steak to room temperature
Remove the steak from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels. This ensures even cooking and better browning.
- 2
Season
Just before cooking, sprinkle both sides of the steak with the kosher salt and freshly ground black pepper, pressing lightly so the seasoning adheres.
- 3
- 4
Sear the steak
Place the steak in the hot pan and let sear undisturbed for 3–4 minutes to develop a deep brown crust. Using tongs, flip the steak and sear the second side for 3 minutes. For medium-rare (recommended), cook until an instant-read thermometer reads 125–130°F (52–54°C); adjust time for desired doneness (rare ~120°F, medium ~140°F).
- 5
- 6
Rest
Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute before slicing.
- 7
Eggs & finish
- 8
Prepare eggs
While the steak rests (or in a separate pan if preferred), heat a nonstick skillet over medium-low heat. Add 1 tsp unsalted butter and let it melt to gently coat the pan.
- 9
Cook eggs sunny-side or over-easy
Crack the eggs into the skillet. For sunny-side-up: cook gently until whites are set but yolks remain runny, about 3–4 minutes; cover the pan for the last 30–45 seconds to set the tops if desired. For over-easy: cook until whites set, flip carefully and cook 20–30 seconds more for runny yolk.
- 10
Season eggs
Season the eggs with a pinch of salt and the freshly ground black pepper immediately after cooking.
- 11