8oz Sirloin (angus) & Eggs Recipe

Bring steak to room temperature

Remove the 8 oz sirloin from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture — this helps with browning.

Season

Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Press the seasoning into the meat gently so it adheres.

Preheat pan

Place a heavy skillet (cast-iron preferred) over medium-high heat and let it get very hot for 3–5 minutes. Add 1 tablespoon olive oil and swirl to coat; oil should shimmer but not smoke heavily.

Sear the steak

Carefully place the steak in the hot pan. For a 2 cm / 3/4 in thick 8 oz sirloin: sear without moving 3–4 minutes on the first side until a deep brown crust forms. Flip and sear the other side 2.5–4 minutes for medium-rare (internal temp about 125–130°F / 51–54°C). Adjust time for desired doneness: longer for medium (140°F) or well-done.

Baste with butter and aromatics

During the last 1–2 minutes of cooking, reduce heat to medium, add 1 tablespoon unsalted butter, 2 sprigs thyme or rosemary and 2 cracked garlic cloves to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly for 30–60 seconds to flavor and finish the crust.

Rest the steak

Transfer the steak to a cutting board and loosely tent with foil. Let rest 5–8 minutes so juices redistribute. If using, squeeze 1/2 lemon wedge over the steak just before serving.

Prepare pan for eggs

While the steak is resting, wipe the skillet clean with a paper towel (if using the same pan) and reduce heat to medium-low. Add 1 tablespoon unsalted butter and allow it to melt and foam but not brown.

Cook eggs (sunny-side or over-easy)

Crack two large eggs into a small bowl one at a time, then gently slide them into the skillet. Cook on medium-low: for sunny-side up, cook until whites are set and edges just begin to crisp, about 2–3 minutes. For over-easy, cook until whites are mostly set (about 2 minutes), flip carefully and cook 20–30 seconds more for a runny yolk. Season with 1/4 tsp salt and 1/8 tsp pepper.

Optional scrambled eggs

If you prefer scrambled: beat the eggs with a pinch of salt, pour into the melted butter over low heat, stir slowly with a spatula until soft curds form, about 2–3 minutes, then remove from heat while still slightly glossy.

Slice the rested steak across the grain into 1/4–1/2 inch slices if desired, or serve whole. Place steak on a warm plate and top with the cooked eggs. Spoon any accumulated juices from the cutting board over the steak for extra flavor. Sprinkle chopped parsley over the eggs and steak if using. Serve with optional sides: toasted bread and sliced tomato or wilted spinach.