Body Builder Breakfast Recipe

Bring steak to room temperature

Remove the sirloin from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towel to ensure a good sear.

Season

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

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until it is very hot, about 3–5 minutes. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Sear the steak

Place the steak in the hot pan and do not move it for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes. For a 200 g sirloin about 1" thick: 2–3 minutes per side yields medium-rare to medium. Adjust time for desired doneness (shorter for rare, longer for medium-well).

Finish with butter & rest

In the last 30–60 seconds of cooking, add 1 tablespoon unsalted butter to the pan and spoon the melted butter over the steak (baste) for flavor. Transfer the steak to a cutting board or plate and let rest for 5–7 minutes to allow juices to redistribute before slicing.

Choose egg style

Decide how you want the eggs cooked: scrambled, fried (sunny-side up or over-easy), or poached. The following includes short methods for scrambled and fried; adjust if you prefer poached.

Scrambled eggs method

Crack the 3 large eggs into a bowl, add a pinch of the listed salt and pepper, and whisk until combined and slightly frothy. Heat a nonstick skillet over medium-low heat, add 1 teaspoon butter and let it melt but not brown. Pour in eggs and let sit for 10–15 seconds. Stir gently with a spatula, folding eggs from the edges to the center until soft curds form and eggs are just set but still creamy, about 1–2 minutes total. Remove from heat to avoid overcooking.

Fried eggs method (sunny-side up / over-easy)

Heat a nonstick skillet over medium heat and add 1 teaspoon butter. When butter foams, crack eggs into the pan one at a time. For sunny-side up, cook undisturbed until whites are set and edges are lightly laced, about 2–3 minutes. For over-easy, cook until whites are mostly set, then gently flip each egg and cook 10–20 seconds more for a runny yolk. Season eggs with a pinch of salt and pepper.

Plate & garnish

Slice the rested sirloin against the grain into medallions if desired and arrange on the plate. Serve the eggs beside the steak. Sprinkle optional chopped parsley or chives over the eggs and steak for color. Taste and adjust seasoning if needed.