Steak & Eggs Recipe

Bring steak to temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat it dry with paper towels to remove surface moisture.

Season

Season both sides generously with the kosher salt and freshly ground black pepper, pressing it gently so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot for 3–5 minutes until it just begins to smoke lightly.

Sear steak

Add the neutral oil to the hot pan and swirl to coat. Carefully add the steak. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Baste for flavor

Reduce heat to medium. Add 1 tablespoon butter, the smashed garlic cloves and the thyme/rosemary sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly (basting) for 1–2 minutes to build flavor.

Check doneness & rest

For medium-rare, aim for an internal temperature of 125–130°F (52–54°C); for medium, 135°F (57°C). Remove steak to a cutting board and tent loosely with foil. Let rest 6–8 minutes so juices redistribute.

Slice

After resting, slice steak against the grain into 1/4-inch thick slices. Keep warm while you cook the eggs (or serve eggs atop sliced steak).

Preheat pan for eggs

Use the same skillet wiped clean or a separate nonstick pan. Place over medium-low heat and add 1 tablespoon butter. Let it melt and foam but not brown.

Cook eggs (sunny-side or over-easy)

Crack eggs into a small bowl one at a time, then gently slide into the pan. Sprinkle with a pinch of salt and pepper. For sunny-side-up: cook until whites are set but yolks remain runny, about 3–4 minutes; if whites set unevenly, cover the pan briefly (30–60 seconds). For over-easy: cook 2–3 minutes until whites set, gently flip with a spatula and cook 15–30 seconds more for runny yolks.

Butter-baste option

For richer eggs, tilt the pan and spoon hot butter over the egg whites (avoiding the yolks) as they cook to help them set and add flavor.

Plate sliced steak and top or accompany with the cooked eggs. Sprinkle chopped parsley over if using, and serve with a lemon wedge on the side to squeeze over steak if desired.