Steak & Eggs Recipe

Bring steak to room temperature

Take the steak out of the refrigerator 30–45 minutes before cooking so it comes to near room temperature. This ensures even cooking.

Season

Pat the steak dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan

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

Sear

Place the steak in the hot pan and do not move it for 2–3 minutes to develop a brown crust. Flip and sear the second side for 2–3 minutes. For a 1" steak this will produce medium-rare; add 1–2 minutes per side for more doneness.

Baste with butter and aromatics

Reduce heat to medium. Add the butter, smashed garlic and herb sprigs to the pan. Tilt the pan and use a spoon to baste the melted butter over the steak continuously for 1–2 minutes to infuse flavor and finish cooking.

Rest

Transfer the steak to a cutting board and let rest for 5–10 minutes tented loosely with foil. Resting allows juices to redistribute.

Slice

After resting, slice the steak against the grain into 1/4"–1/2" thick slices. Keep warm while you cook the eggs.

Prepare pan

Use the same skillet (wipe out excess fat leaving a thin pat of butter and steak fond) or a clean nonstick pan. Heat over medium-low and add 1 tablespoon unsalted butter until melted and foamy.

Crack eggs

Crack the eggs gently into a small bowl one at a time (or crack directly into the pan if preferred) to avoid shells.

Cook eggs — sunny-side or basted (recommended)

For sunny-side: pour eggs into the pan leaving space between them. Cook slowly on medium-low for 2–3 minutes until whites are set and yolks still runny. For basted: after whites set around edges, spoon hot butter/foam over the yolks for 30–45 seconds to set the top slightly while keeping yolks runny. Covering the pan briefly (30–45 seconds) helps set the tops as well.

Season eggs

Season the eggs with a pinch of salt and freshly ground black pepper and sprinkle with chopped chives or parsley if using.

Alternate — over-easy

If you prefer over-easy/medium, gently flip each egg with a spatula and cook 10–30 seconds for over-easy or 30–60 seconds for over-medium.

Arrange sliced steak on plates and top each portion with the cooked eggs (2 eggs per serving if serving 2). Spoon any reserved butter/juices from the resting board or pan over the steak for extra flavor. Serve with lemon wedge and hot sauce or steak sauce on the side if desired.

Serve immediately while steak and eggs are hot. Enjoy.