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Ingredients
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Steak
Eggs & finishing
Method
Steak
- 1
Bring steak to temperature
Remove the 8 oz sirloin from the refrigerator and let rest at room temperature for 20–30 minutes. Pat dry thoroughly with paper towels—dry surface = better sear.
- 2
Season
Just before cooking, season both sides of the steak evenly with ~1 tsp kosher salt and ~1 tsp freshly ground black pepper. Press gently so seasoning adheres.
- 3
Preheat pan
Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer and be just below smoking.
- 4
- 5
Baste
During the second side sear, add 1 tablespoon butter, the smashed garlic clove, and the sprig of thyme or rosemary (if using) to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 30–60 seconds to baste and add flavor.
- 6
Rest
Transfer the steak to a cutting board or warm plate and tent loosely with foil. Rest for 5–7 minutes so juices redistribute.
Eggs & finishing
- 7
Choose egg style
Decide the egg style (sunny-side, over-easy, scrambled, or fried). The following instructions cover sunny-side or over-easy and scrambled options.
- 8
Cook sunny-side or over-easy eggs
After the steak is resting, wipe the skillet if excessively greasy, then return to medium-low heat and add 1 tablespoon butter. Crack 2 large eggs into a small bowl (or directly into the pan) and slide gently into the skillet. For sunny-side, cook slowly for 2.5–3 minutes until whites are set but yolks are runny; season with 1/4 tsp salt and 1/8 tsp pepper. For over-easy, cook 1.5–2 minutes until whites set, then carefully flip with a spatula and cook 15–30 seconds more for runny yolk.
- 9
Cook scrambled eggs (alternative)
Whisk the 2 eggs in a bowl with 1/8 tsp salt. Heat 1 tablespoon butter in the skillet over low heat, pour eggs in, let set at the edges, then gently push curds toward center with a spatula, folding until softly set but still moist, about 1.5–2 minutes. Finish off-heat to avoid overcooking.
- 10