Steak And Eggs Recipe

Bring to room temperature

Remove the NY strip from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat the steak dry with paper towels.

Season

Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total). Press the seasoning lightly into the meat.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Sear

Add the steak and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time +/- for thickness and desired doneness.

Baste and rest

In the last 60–90 seconds, reduce heat to medium, add 1 tablespoon butter, smashed garlic clove, and herb sprig. Tilt the pan and spoon the melted butter over the steak to baste. Transfer steak to a cutting board and rest loosely tented with foil for 6–8 minutes before slicing.

Slice

Slice the steak thinly against the grain into 1/4-inch slices and reserve juices on the cutting board to drizzle over when plating.

While the steak is resting, make the chimichurri. Finely chop the parsley, cilantro (if using), and oregano leaves, or pulse briefly in a food processor to a coarse texture—do not purée into a paste.

In a small bowl combine the chopped herbs with minced garlic, red wine vinegar, lemon juice, red pepper flakes, kosher salt and black pepper. Stir in the olive oil until emulsified. Taste and adjust seasoning—add more vinegar or lemon for brightness, or more oil to mellow. Let sit 5–10 minutes to allow flavors to meld.

Heat pan

Use a small nonstick skillet over medium-low heat. Add 1 teaspoon butter or oil and let it melt and coat the pan—don’t let it brown.

Cook sunny-side up eggs

Crack two eggs into the pan, keeping them separated. Cook gently over medium-low heat until whites are set but yolks remain runny, about 3–4 minutes. If you prefer the whites fully set on top without flipping, cover the pan with a lid for the last 30–60 seconds. Season with salt and pepper to taste.

Toast the bread to desired doneness and butter while hot.

For greens: toss mixed baby greens lightly with a squeeze of lemon, a pinch of salt, and a drizzle of olive oil just before serving.

For breakfast potatoes: reheat pre-cooked diced potatoes in a skillet with 1 tablespoon oil over medium-high heat until crisp and golden, about 6–8 minutes. Season with salt and pepper.

Place the chosen side (greens or potatoes) on the plate. Fan the sliced steak beside it, spoon any resting juices over the slices, and drizzle 1–2 tablespoons chimichurri over the steak (serve extra on the side).

Carefully place the two sunny-side-up eggs on the plate beside the steak. Serve toast on the side.

Garnish with an extra sprinkle of flaky salt and a grind of black pepper if desired. Serve immediately.