Steak Scramble Recipe

Prepare steak

Trim excess fat from the coulotte if needed and pat the steak dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Drizzle 1 tablespoon olive oil over the steak and rub to coat. Let rest at room temperature for 15 minutes while you prepare onions.

Cook steak

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add the steak and sear without moving for 3–4 minutes to develop a brown crust. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness. Transfer steak to a cutting board, tent loosely with foil, and rest 5–10 minutes before slicing thinly against the grain into bite-sized strips.

Slice onions

While steak rests, peel the yellow onion and cut in half pole-to-pole. Slice each half into thin half-moons, about 1/8–1/4-inch thick.

Caramelize onions

In a separate medium skillet over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. Once butter foams, add the sliced onions and 1 teaspoon kosher salt. Cook, stirring every 2–3 minutes, lowering heat to medium-low if browning too quickly. After about 15–20 minutes the onions will be soft and golden; if you want deeper color and faster caramelization, sprinkle 1 teaspoon brown sugar and continue cooking another 3–5 minutes until richly browned. Remove from heat and set aside.

Beat eggs

In a medium bowl, crack 6 eggs and add 3 tablespoons whole milk, 1/2 teaspoon black pepper, and optional 1 teaspoon hot sauce. Whisk until fully combined and slightly frothy.

Cook eggs

Return the skillet used for the onions to low-medium heat (or use a clean nonstick skillet). Add 1 tablespoon butter and let it melt and foam. Pour the beaten eggs into the skillet. Let them sit undisturbed for 10–15 seconds, then gently push the eggs from the edges to the center with a spatula, forming large soft curds. Continue folding gently until eggs are mostly set but still slightly creamy — about 2–3 minutes total.

Combine steak, onions, and cheese

When eggs are nearly done, fold in the sliced rested steak and the caramelized onions. Sprinkle 1 cup grated sharp cheddar evenly over the mixture and fold gently until cheese melts and eggs reach desired doneness, about 30–60 seconds more. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve

Turn off the heat. Sprinkle sliced chives or scallions over the scramble. Transfer to plates and serve immediately with optional hot sauce on the side.