Sirloin Steak And Eggs Recipe
Make Sirloin Steak And Eggs Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steaks
Eggs & Finish
Optional Sides
Method
Steaks
- 1
Bring steaks to room temperature
Remove steaks from refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.
- 2
- 3
Preheat pan
Place a heavy skillet (cast-iron preferred) over medium-high heat. Add neutral oil and allow it to shimmer and just begin to smoke lightly, about 2–3 minutes.
- 4
Sear steaks
Add steaks to the hot skillet, leaving space between them. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes for medium-rare (adjust time for thickness and preferred doneness).
- 5
Baste and finish
Reduce heat to medium. Add 2 tbs unsalted butter, crushed garlic clove, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics continuously over the steaks for 1–2 minutes to finish cooking and add flavor. Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.
- 6
Rest steaks
Transfer steaks to a cutting board and loosely tent with foil. Rest for 5–10 minutes so juices redistribute before slicing. While steaks rest, cook the eggs.
Eggs & Finish
- 7
Prep eggs
Crack eggs into small bowls (helps with sliding into the pan) and season each lightly with a pinch of salt and pepper.
- 8
Cook eggs (basted/sunny-side or fried)
In a separate nonstick skillet over medium-low heat, melt 1 tbs butter until foaming. Gently slide eggs into the skillet. For sunny-side/basted eggs: cook undisturbed until whites are mostly set, then spoon hot butter from the pan over the yolks for 1–2 minutes until whites are set but yolks remain runny. For over-easy/over-medium: cook until whites set, gently flip with a spatula and cook 10–45 seconds for over-easy or 45–60 seconds for over-medium. Remove eggs to a warm plate.
- 9
Slice and plate
Slice rested steaks against the grain into 1/4-inch strips. Arrange steak slices on plates and top each with two eggs. Spoon any reserved pan butter from the steak pan over the slices for extra flavor. Sprinkle chopped parsley and a final crack of black pepper. Serve with lemon wedge if desired.
Optional Sides
- 10
Pan-roasted baby potatoes (optional)
If making potatoes, parboil halved baby potatoes 8–10 minutes until just tender, drain and toss with 1 tbs olive oil, rosemary, salt and pepper. After removing steaks, add potatoes to the hot steak pan cut-side down and roast until golden and crisp, about 6–8 minutes, turning once. Serve alongside steak and eggs.
- 11