Steak & Œufs Recipe

Bring steak to temperature

Remove the 8 oz strip steak from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels.

Season both sides generously with kosher salt (about 1 to 1.5 tsp total) and freshly ground black pepper. Press the seasoning into the meat.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tbs neutral oil and swirl to coat.

Place the steak in the hot pan and sear without moving 3¼–4 minutes until a deep brown crust forms. Flip and add 1 tbs unsalted butter and the thyme sprig. Spoon melted butter over the steak (baste) for another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Transfer steak to a cutting board, tent loosely with foil and rest 6–8 minutes before slicing. Resting ensures juices redistribute.

While the steak rests or before cooking steak, heat a medium skillet over medium-low heat and add 1 tbs olive oil and 1 tbs butter.

Add the thinly sliced onion and 1 tsp kosher salt. Cook slowly, stirring occasionally, lowering heat if the onions begin to brown too quickly. After about 15–20 minutes the onions will soften and begin to brown.

Sprinkle ½ tsp sugar over the onions to encourage caramelization, continue to cook and stir for another 8–12 minutes until deep golden brown. If using, stir in ½ tsp balsamic vinegar and cook 1 minute. Remove from heat and keep warm.

In a small saucepan combine 1 tbs white wine vinegar, 1 tbs dry white wine, and 1 tsp minced shallot with half (1 tbs) of the chopped tarragon. Simmer gently until reduced to about 1 tsp (2–3 minutes). Strain solids out and let liquid cool slightly.

Set up a double boiler: place a heatproof bowl over a saucepan of barely simmering water (bowl bottom should not touch the water). Add the 3 egg yolks and the reduced vinegar-wine liquid to the bowl and whisk constantly until the mixture is thickened and ribbons when lifted, about 3–4 minutes.

With the whisk running, very slowly drizzle in the 6 tbs warm melted butter in a thin stream, allowing the sauce to emulsify and thicken. If sauce becomes too thick, add a teaspoon or two of warm water to loosen.

Remove from heat, stir in remaining chopped tarragon (about 1 tbs), ½ tsp kosher salt and ¼ tsp pepper. Keep warm in a thermos or over the warm (not hot) double boiler until ready to serve. Taste and adjust seasoning.

Heat a nonstick or small skillet over medium heat. Add 1 tbs unsalted butter and let it foam.

Crack 2 eggs into the pan, keeping them separate. Fry until whites are set and edges are lightly crisp, about 2–3 minutes for slightly runny yolks. For firmer yolks, cover the pan for 30–60 seconds or flip gently for over-easy/medium.

Season with ¼ tsp kosher salt and ¼ tsp freshly ground black pepper. Keep eggs warm on a plate while assembling the dish.

In a bowl toss 2 cups mixed baby greens with 1 tbs extra virgin olive oil and ½ tbs white wine or lemon juice. Season with ¼ tsp kosher salt and a pinch of black pepper. Toss lightly and hold at room temperature.

Brush each slice of Pugliese with 1 tsp olive oil or butter. Toast in a hot skillet or under a broiler until golden and crisp, about 1–2 minutes per side. Keep warm.

Slice the rested steak against the grain into ¼–½-inch slices and fan on a warmed plate.

Spoon a generous portion of caramelized onions over and beside the steak.

Place the two fried eggs on top of or alongside the steak.

Ladle 2–3 tbs béarnaise over the steak and eggs (more on the side if desired). Sprinkle with a pinch of flaky sea salt and the remaining chopped tarragon.

Serve the mixed greens salad and toasted Pugliese alongside. Enjoy immediately.