Eggs & Steak Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature for even cooking.

Season

Pat the steak dry with paper towels. Rub both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing to adhere.

Sear

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–4 minutes. Add 1 tbs olive oil and swirl. Place steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and add 1 tbs unsalted butter, the crushed garlic clove, and the thyme or rosemary sprig to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly for 1.5–3 minutes until it reaches your desired doneness (about 125°F/52°C for medium-rare). Use an instant-read thermometer for accuracy.

Rest

Transfer the steak to a cutting board and let rest for 6–8 minutes tented loosely with foil so juices redistribute.

Slice

Slice the steak against the grain into 1/4-inch thick slices just before plating.

Prepare pan

While the steak rests, heat a nonstick skillet over medium-low heat and add 1 tbs unsalted butter; let it melt and foam but not brown.

Cook eggs sunny-side

Crack 2 large eggs into the skillet. Cook gently over medium-low heat until the whites are set but yolks remain runny, about 3–4 minutes. If you prefer the tops set, cover the skillet for 30–45 seconds. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Keep warm

Turn off the heat and keep the eggs in the pan covered for up to 1 minute while plating the steak so they stay warm.

Prepare avocado

Cut the avocado in half, remove the pit, and dice the flesh in the skin. Scoop the diced avocado into a bowl.

Combine salad

Add 1/2 cup halved cherry tomatoes and 2 tbs finely sliced red onion to the avocado. Drizzle with 1 tbs fresh lemon juice and 1 tsp extra-virgin olive oil. Season with 1/4 tsp salt and 1/8 tsp black pepper. Gently toss to combine and taste; adjust lemon or salt as needed.

Hold

Set the salad aside at room temperature to serve alongside the steak and eggs.

Warm broth

In a small saucepan, warm 1 cup low-sodium beef or chicken broth over low heat until just steaming, about 3–5 minutes. Do not boil.

Season

Stir in 1/4 tsp dried oregano and a squeeze of the lemon wedge. Taste and adjust seasoning. Add 1 tbs chopped fresh parsley if using.

Serve small bowl

Ladle the warmed broth into a small serving bowl to accompany the main plate as a light palate cleanser or broth course.

Plate

Arrange sliced steak on one side of the plate. Nestle the sunny-side eggs beside the steak. Spoon the avocado salad to the other side.

Finish

Drizzle 1 tsp olive oil over the steak and avocado salad. Scatter microgreens or fresh herbs if desired. Serve the warmed broth in a small bowl alongside and pass the lemon wedge for extra brightness.

Serve

Serve immediately so the eggs are warm and yolks run into the steak when cut.