Steak & Eggs Recipe

Bring to room temperature and season

Take the petite filets out of the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Sear the steaks

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add the neutral oil and swirl to coat. Place the filets in the pan, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms.

Baste and finish

Flip the steaks and add the unsalted butter, thyme sprigs, and smashed garlic. Tilt the pan slightly and spoon the melted butter over the steaks continuously for 1–2 minutes. For medium-rare aim for an internal temperature of 125–130°F (51–54°C); for medium 135°F (57°C). Remove steaks to a cutting board and tent loosely with foil. Let rest 6–8 minutes before slicing or serving.

Prepare poaching liquid

In a wide shallow saucepan combine 6 cups water, 2 tablespoons white vinegar and 1 teaspoon fine salt. Bring to a gentle simmer (small bubbles breaking on the bottom, not a rolling boil). Adjust heat to maintain a gentle simmer.

Poach the eggs

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle whirlpool (optional — helps the white wrap the yolk). Slide each egg carefully into the water, one at a time. Poach 3–4 minutes for runny yolks (slightly longer for firmer). Use a slotted spoon to lift eggs and blot briefly on paper towel to remove excess water.

Keep warm

If not serving immediately, transfer poached eggs to a bowl of warm water (not hot) to hold for up to 10–12 minutes. Reheat briefly in simmering water for 20–30 seconds if needed before plating.

Set up a double boiler

Bring a few inches of water to a gentle simmer in a saucepan. Place a heatproof bowl (stainless steel or glass) over the pan so the bottom does not touch the water. Reduce heat so steam gently warms the bowl.

Whisk yolks and lemon

In the warm bowl whisk together 4 egg yolks and 2 tablespoons fresh lemon juice until slightly thickened and pale. Whisk constantly to prevent scrambling.

Emulsify with butter

While whisking continuously, very slowly drizzle in the 8 tablespoons melted or clarified butter in a thin, steady stream. Continue whisking until the sauce thickens and becomes glossy. If the sauce becomes too thick, whisk in up to 1 teaspoon warm water to reach the desired consistency. If the sauce shows signs of splitting, remove from heat and whisk in a teaspoon of warm water or a drop of lemon juice to bring it back together.

Season

Remove the bowl from the heat, whisk in 1 teaspoon salt, 1 teaspoon Dijon mustard, and a pinch of white pepper or cayenne to taste. Keep the hollandaise warm by placing the bowl in a warm (not hot) spot or over very low heat. Use within 30 minutes for best texture.

Slice the rested filets in half lengthwise or across (depending on presentation) and place on warmed plates. Arrange two poached eggs on top of or beside each steak.

Spoon 2–3 tablespoons of warm hollandaise over each egg (and steak if desired). Garnish with a sprinkle of chopped fresh chives and microgreens or baby arugula. Serve with lemon wedges on the side.

Serve immediately while steaks are warm and yolks are runny.