Restaurants›Penrose Taphouse & Eatery›Steak & Eggs Recipe

Steak & Eggs Recipe

Name: Penrose Taphouse & Eaterys Steak & Eggs Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 12 oz Ribeye steak; 2 pieces Eggs; 2 slices Sourdough or wheat toast; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Butter

Inspired by Penrose Taphouse & Eatery

Time30m

Serves1

$12 oz ribeye, two eggs, sourdough or wheat toast

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Ingredients

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Method

Cooking the Steak

Prepare the Ribeye

Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking for even cooking.

Season the Steak

Rub the ribeye with salt and black pepper on both sides.

Cook the Steak

Heat a skillet or grill over medium-high heat. Add the ribeye steak and cook for about 4-5 minutes on each side for medium-rare, or longer to reach your desired doneness.

Rest the Steak

Once cooked, remove the steak from the skillet and let it rest for about 5 minutes before slicing.

Cooking the Eggs

Prepare the Eggs

In a separate pan, melt 1 tablespoon of butter over medium heat.

Cook the Eggs

Crack the eggs into the pan and cook them sunny-side up or to your preference. Season with salt and black pepper.

Toasting the Bread

Toast the Bread

While the eggs are cooking, toast the sourdough or wheat bread slices until golden brown.

Serving

Plate the Dish

Slice the rested ribeye steak and arrange it on a plate alongside the eggs and toast. Serve immediately.