Steak & Sunny Eggs Recipe
Recipe information
Make Steak & Sunny Eggs in just 50m. 50z grass – fed – ribeye sunny – side eggs crispy potatoes red wine jus bubbles fresh peach puree
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Ingredients
Steak & Jus
Crispy Potatoes
Sunny-Side Eggs
Fresh Peach Puree & Bubbles
Finishing & Garnish
Steak & Jus
1. Bring steak to room temperature
Pat the ribeye dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature while you prepare the potatoes (about 20–30 minutes).
2. Sear the steak
Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs neutral oil. When shimmering and just beginning to smoke, add the steak. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.
3. Baste for flavor and finish
Reduce heat to medium. Add 2 tbs butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly for 1–2 minutes until the steak reaches desired doneness (for medium-rare aim for 125–130°F / 52–54°C). Remove steak to a cutting board, tent loosely with foil and rest 5–10 minutes.
4. Make red wine jus
While the steak rests, carefully pour excess fat from the skillet, leaving any brown fond. Return pan to medium-high heat, add 3 oz red wine to deglaze, scraping up browned bits with a wooden spoon. Reduce by about half (2–3 minutes). Add 3 oz beef stock and simmer until slightly reduced and syrupy, about 3–4 minutes. Off heat, swirl in 1 tbs cold cubed butter to mount the sauce and create a glossy jus. Taste and season with salt and pepper if needed. Keep warm.
Crispy Potatoes
6. Parboil (optional for extra tender inside)
Bring a pot of salted water to a boil. Add the halved/quartered potatoes and simmer 6–8 minutes until just tender but not falling apart. Drain and let steam dry briefly — dry surfaces crisp better.
7. Season and roast/pan-fry
Preheat oven to 425°F (220°C) if roasting, or use a large skillet on medium-high if frying. Toss potatoes with 2 tbs olive oil, chopped rosemary, garlic powder, smoked paprika, 3/4 tsp kosher salt and 1/2 tsp black pepper. For oven: spread on a rimmed baking sheet in a single layer and roast 25–30 minutes, flipping halfway, until golden and crisp. For skillet: add 1–2 tbs oil to skillet, add potatoes in a single layer and cook, turning occasionally, until deep golden and crisp, about 12–15 minutes. Keep warm.
Sunny-Side Eggs
8. Cook eggs sunny-side
In a nonstick skillet over low–medium-low heat add 1 tbs butter or oil and let it melt and coat the pan. Crack 2 large eggs into the pan. Cook slowly 3–4 minutes until whites are fully set but yolks remain bright and runny. For extra-set whites on top, cover the pan briefly 30–45 seconds. Season with salt and pepper to taste. Remove gently with a spatula and keep warm on plate.
Fresh Peach Puree & Bubbles
9. Make peach puree
In a blender or food processor, combine 1 peeled & sliced ripe peach, 1 tsp granulated sugar (or honey) and 1 tsp lemon juice. Blitz until smooth. Taste and adjust sweetness or acidity as needed. If too thick, add 1–2 tsp water.
10. Add bubbles
Just before serving, fold 2 oz sparkling water (or 1 oz sparkling wine + 1 oz sparkling water for an adult version) into the peach puree gently to preserve light effervescence. Spoon a small pool of the fizzy peach puree on the plate near the steak or serve in a small ramekin on the side.
Finishing & Garnish
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