Steak & Egg Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season

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

Preheat pan

Place a heavy skillet (cast-iron preferred) over medium-high heat for 4–5 minutes until very hot. Add the neutral oil and swirl to coat.

Sear steak

Carefully place the steak in the hot pan. Sear without moving for 3–4 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 unsalted butter, the crushed garlic clove and the thyme or rosemary. Tilt the pan slightly and, using a spoon, baste the steak with the melted butter and aromatics for 1–2 minutes while rotating the steak to evenly cook. Cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare or longer to desired doneness.

Rest

Transfer the steak to a cutting board, tent loosely with foil and rest for 5–10 minutes. Resting allows juices to redistribute and finishes carryover cooking.

Slice

Slice the steak against the grain into 1/4-inch thick slices. Keep warm while you cook the eggs.

Heat pan for eggs

While the steak rests, wipe the skillet lightly with a paper towel if needed and reduce heat to medium-low. Add 1 teaspoon unsalted butter and let it melt and foam but not brown.

Cook eggs (sunny-side or over-easy)

Crack each egg into a small bowl then gently slide into the skillet. For sunny-side up: cook on medium-low until whites are set but yolks still runny, about 2–3 minutes. For over-easy: cook until whites set, carefully flip and cook 10–20 seconds more. Season the eggs with a pinch of salt and black pepper while cooking.

Plate

Arrange the sliced steak on plates and top each portion with one fried egg (or two eggs if desired). Spoon any rested juices from the cutting board over the steak for extra flavor. Sprinkle chopped parsley over the eggs and steak.

If serving with greens, toss baby arugula or mixed greens with 1 teaspoon olive oil and 1 teaspoon lemon juice, season lightly with salt and pepper, and place alongside the steak and egg.