New York Steak With One Egg Over Easy Recipe

Bring to room temperature

Remove the New York steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat both sides dry with paper towel.

Season

Generously season both sides of the steak with the kosher salt and freshly ground black pepper. Press seasonings lightly so they adhere.

Preheat pan and oil

Set a heavy skillet (cast iron preferred) over medium-high heat for about 3–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear

Place the steak in the hot pan away from you so oil doesn't splash. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes for medium-rare (internal temperature ~125–130°F / 52–54°C). Adjust time ±1–2 minutes for preferred doneness.

Baste

During the last 1–2 minutes of cooking, reduce heat to medium, add 1 tablespoon butter, the smashed garlic clove and thyme/rosemary. Tilt the pan and spoon the melted butter over the top of the steak continuously for 30–60 seconds to baste and flavor the meat.

Rest

Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute; carryover will raise the temperature a few degrees.

Heat skillet

While the steak rests, wipe the skillet lightly with a paper towel to remove excess fat but leave some browned bits for flavor. Return skillet to medium-low heat and add 1 teaspoon unsalted butter. Allow it to melt and foam but not brown.

Crack and cook egg

Crack the large egg into a small ramekin or cup to check for shells. Gently slide the egg into the buttered skillet. Cook for about 1–2 minutes until the whites are mostly set but the edges are still soft and the yolk is runny.

Flip for over-easy

Gently slide a thin spatula under the egg and flip it over carefully. Cook on the second side for 10–15 seconds for a true over-easy with a runny yolk. If you prefer slightly more set yolk, cook up to 30 seconds.

Season egg

Season the cooked egg with about 1/8 teaspoon salt and a light grind (1/16 tsp) of black pepper. Remove the egg to a small plate or directly set it atop the rested steak.

Slice the steak across the grain into ¼–½-inch slices. Arrange slices on the plate and place the over-easy egg on top of the steak or to the side. Spoon any resting juices over the meat and optionally drizzle a little of the pan butter/garlic from earlier.

Garnish with chopped parsley and serve with a lemon wedge on the side. Squeeze lemon lightly over steak if desired. Serve immediately while steak and egg are warm.