Steak & Eggs Recipe

parboil and pan-roast

Place diced potatoes in a pot of salted water and bring to a boil. Cook until just tender, about 6–8 minutes. Drain and let steam-dry for 1–2 minutes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add potatoes in a single layer, season with ¾ tsp salt and ¼ tsp pepper, and cook without stirring for 3–4 minutes to get a crust. Toss and continue to cook, turning occasionally, until golden and crisp, another 6–8 minutes. Stir in chopped parsley if using and keep warm.

Preheat the oven broiler or set oven to 450°F (230°C). Halve tomatoes, place cut-side up on a small sheet pan, brush with 1 tsp olive oil, and season with ¼ tsp salt and 1/8 tsp pepper. Roast under the broiler or in the oven until softened and slightly caramelized, 6–8 minutes. Keep warm.

Heat 2–3 tablespoons of vegetable oil in a small skillet over medium-high heat (or use ¼ cup and a deeper pan). Meanwhile, separate and dust the thin onion slices with 2 tablespoons flour and ¼ tsp salt. Once oil is hot (a pinch of flour will sizzle), fry the onions in batches until golden brown and crisp, about 1–2 minutes per batch. Remove with a slotted spoon to paper towels and season lightly with a pinch of salt. Set aside.

make the reduction

In a small saucepan combine 2 tsp white wine vinegar, 1 tbsp dry white wine, 1 tablespoon minced shallot and half of the chopped tarragon. Simmer over medium heat until reduced to about 1 teaspoon of liquid (2–3 minutes). Strain and discard solids if desired, reserving the flavored liquid. Cool slightly.

emulsify

In a small heatproof bowl whisk together 2 egg yolks and the cooled reduction. Place the bowl over a gentle simmer (double boiler) — do not let the bowl touch the water. Whisk constantly until the yolks thicken slightly. Slowly drizzle in the warm melted butter in a thin stream while whisking continuously until sauce is thick and glossy. Remove from heat and stir in the remaining chopped tarragon, 1 tsp chopped chervil or parsley if using, ¼ tsp salt and 1/8 tsp pepper. Keep warm (not hot) until plating. If sauce becomes too thick, whisk in a few drops of warm water to loosen.

Bring the 7 oz sirloin to room temperature (about 20–30 minutes). Pat dry and season both sides with 1 tsp kosher salt and ½ tsp freshly ground black pepper. Heat a heavy skillet (cast iron preferred) over high heat until smoking slightly. Add 1 tablespoon neutral oil. Sear the steak 2–3 minutes without moving until a deep brown crust forms. Flip and add 1 tablespoon butter, the smashed garlic and herb sprig if using. Baste the steak with the melted butter for another 2–3 minutes for medium-rare (internal temp about 125–130°F / 52–54°C). Adjust time for desired doneness. Transfer steak to a cutting board and rest 5–7 minutes before slicing.

While the steak rests, heat a nonstick skillet over medium-low. Add 1 teaspoon butter or oil and coat the pan. Crack 2 eggs into the skillet, spacing them apart. Cook sunny-side up: cover the pan with a lid for 1–2 minutes to gently set whites while keeping yolks runny. Season each egg with 1/8–1/4 tsp salt and a pinch of pepper. Remove from heat and keep warm.

Whisk together 1 tsp lemon juice (or vinegar), 1 tsp olive oil, 1/8 tsp salt and a pinch of pepper. Toss with 1 cup mixed baby greens just before plating.

Slice the rested steak thinly against the grain. On a warm plate, arrange a portion of the potatoes, place the steak slices slightly overlapping, add the roasted tomato halves, and place the sunny-side eggs beside the steak. Spoon 2–3 tablespoons of warm béarnaise over or alongside the steak. Scatter crispy onions over the eggs and steak for crunch. Add the dressed greens to the plate. Garnish with a little extra chopped tarragon if desired and serve immediately.