Steak & Egg Recipe

Season and rest

Pat the ribeye dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. Let the steak rest at room temperature for 20–30 minutes to take the chill off (this helps even cooking).

Preheat pan

Set a heavy skillet or cast-iron pan over high heat and let it get very hot (about 3–5 minutes). Add 1 tablespoon oil and swirl to coat the bottom.

Sear

Place the steak in the hot pan away from you. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Baste and finish

Reduce heat to medium. Add 1 tablespoon butter, smashed garlic, and the herb sprig. Tilt the pan and spoon the melted butter over the steak repeatedly for 1–2 minutes while cooking to preferred doneness (for medium-rare aim for an internal temperature of 125–130°F / 52–54°C; medium 135°F / 57°C). Remove steak from pan and tent loosely with foil. Rest 5–8 minutes before slicing.

Fried (sunny-side / over-easy / over-medium / over-hard)

Heat a nonstick skillet over medium-low and add 1 teaspoon butter or oil. Crack eggs into a small bowl and gently slide into the skillet. For sunny-side up, cook without flipping 2–3 minutes until whites are set but yolks still runny; cover the pan for 30–45 seconds to set the tops if desired. For over-easy/medium/hard, cook until whites set (about 2 minutes), flip gently and cook 15–30 seconds for over-easy (runny yolk), 45–60 seconds for over-medium (slightly jammy), or 1.5–2 minutes for over-hard (fully set yolk). Season with salt and pepper.

Scrambled

Beat eggs lightly with a pinch of salt. Heat a nonstick skillet over medium-low with 1 teaspoon butter. Pour eggs in and let set briefly at the edges, then gently stir with a spatula, folding until soft curds form and eggs are just set but still moist, about 1–2 minutes. Remove from heat and serve immediately.

Poached

Bring a shallow saucepan of water to a gentle simmer and add 1 tablespoon vinegar (optional). Crack an egg into a small cup, stir the water to create a gentle vortex, and slip the egg into the center. Poach 3–4 minutes for a runny yolk or 4–5 minutes for a firmer yolk. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Hash Browns (pan method)

Heat a skillet over medium-high with 1 tablespoon oil. Add 1 cup shredded potatoes (squeezed dry). Press into an even layer and cook undisturbed 4–6 minutes until golden. Flip in sections and cook another 3–5 minutes until crisp. Season with salt and pepper.

Grits

Prepare 3/4 cup cooked grits according to package (typically simmering instant grits with water or milk). Stir in 1 tablespoon butter and 2 tablespoons shredded cheese if desired. Season to taste with salt and pepper.

Fresh Fruit

Portion 1 cup assorted fresh fruit (berries, melon, orange segments). Chill and serve as-is or toss with a squeeze of lemon for brightness.

Toast

Toast 2 slices of bread to desired darkness. Spread with 1 tablespoon butter and serve.

Biscuit

Warm a biscuit in a 350°F (175°C) oven 5–8 minutes or microwave 15–20 seconds until heated through. Serve with butter.

Pancakes

Warm or cook 2 buttermilk pancakes to golden and serve with 1 tablespoon butter and 2 tablespoons maple syrup.

Slice the rested steak against the grain into 1/4-inch slices. Arrange steak slices on plates, place the prepared eggs beside the steak, and add the two chosen sides. Spoon any pan juices over the steak. Serve immediately while hot.