Steak & Eggs Recipe

Bring steak to room temperature

Remove the filet from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season both sides of the filet evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat a heavy cast-iron skillet or grill pan over high heat until very hot (4–5 minutes). Add 1 tablespoon olive oil and swirl to coat.

Sear the filet 2–3 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C). In the last 1 minute of cooking, add 1 tablespoon butter and baste the steak with the melted butter using a spoon.

Remove steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes before slicing.

Bring 1 1/2 cups water and 1/2 cup whole milk to a simmer in a small saucepan. Stir in 1/2 cup yellow corn grits slowly to avoid lumps.

Reduce heat to low and cook, stirring frequently, until thickened and tender, about 15–20 minutes (follow package timing if different). Stir in 1 tablespoon butter, 1/4 cup grated sharp cheddar, 1/2 tsp kosher salt and 1/8 tsp black pepper until smooth.

Transfer the cooked grits to a small shallow container or metal ring (about 3-inch diameter, if available) lined or lightly oiled, smoothing the top. Chill in refrigerator for at least 20 minutes to firm up (can be done while steak rests).

Heat a nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Unmold the chilled grit onto the skillet and sear 2–3 minutes per side until a golden crust forms. Keep warm in a low oven if needed.

Decide style: the directions below describe sunny-side up. For over-easy or scrambled, adjust accordingly.

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt, swirling to coat.

Crack 2 large eggs into the skillet. Season with 1/4 tsp salt and 1/8 tsp black pepper.

For sunny-side up: cook gently until whites are set but yolks remain runny, about 3–4 minutes. If you prefer the top set, cover the pan for the last minute or spoon hot butter over the whites. For over-easy: when whites are nearly set, gently flip and cook 20–30 seconds more.

Remove eggs carefully with a spatula and keep warm until plating.

In a small bowl or mini food processor, combine 1/4 cup packed parsley, 1/4 cup packed cilantro, 1 tsp drained capers, 1 minced garlic clove and 1 tablespoon lemon juice.

Pulse or whisk while gradually adding 3 tablespoons extra-virgin olive oil until you achieve a loose, spoonable sauce. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt as needed.

Toast 1 thick slice of country bread until golden. Spread 1/2 tablespoon butter on the warm toast.

Slice the rested filet crosswise into 1/2-inch slices. Place the grit cake on the plate, top with sliced steak, then gently set the two eggs beside or on top of the steak.

Spoon 1–2 tablespoons salsa verde over the steak and eggs, garnish with microgreens or chopped chives if using, and serve the buttered toast on the side.