Steak & Eggs Recipe

Bring steak to room temperature

Remove the wagyu ribeye from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes so it cooks evenly.

Season

Just before cooking, season both sides generously with kosher salt and then with freshly ground black pepper. Press the seasoning lightly into the meat.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over medium-high heat and let it heat for 4–5 minutes until very hot but not smoking. This ensures a good sear.

Sear steak

Add 1 tablespoon neutral oil to the hot pan and swirl. Carefully lay the ribeye in the pan away from you. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and add 1 tablespoon butter, the thyme sprigs, and crushed garlic to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics for 2–3 minutes. Continue until the internal temperature reaches desired doneness (medium-rare 125–130°F/52–54°C; medium 135°F/57°C). For a 1-lb ribeye expect about 4–6 minutes per side depending on thickness.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Reserve pan juices for finishing if desired.

Slice

After resting, slice the steak thinly across the grain into 1/4-inch slices. Arrange on a warmed plate and spoon any pan juices over the slices. Sprinkle a pinch of flaky sea salt if using.

Prep pan for eggs

While the steak rests, wipe the skillet clean if needed and return to low–medium-low heat. Add 1 teaspoon unsalted butter and let it melt, coating the surface.

Cook sunny-side up eggs

Crack each egg into a small bowl to check for shells. Gently slide eggs into the pan. Cook slowly on low–medium-low heat until the whites are set but the yolks remain runny, about 3–4 minutes. For a slightly set top, cover the pan with a lid for 30–60 seconds.

Season eggs

Season the eggs with a pinch of salt and freshly ground black pepper to taste. Use a spatula to carefully transfer eggs onto the plate alongside sliced steak.

Char ciabatta

While the steak is resting and eggs are cooking, brush both sides of the ciabatta slices lightly with 1 teaspoon olive oil. Place the slices cut-side down on a very hot grill pan or skillet and char until golden and slightly crisp, about 1–2 minutes per side.

Finish and plate

Place the charred ciabatta on the plate. Arrange sliced wagyu ribeye and sunny-side up eggs on top or beside the toast. Sprinkle chopped parsley (optional) and flaky sea salt over the bread and steak. Spoon any reserved butter-tinged pan juices over the meat for extra flavor.