Steak & Eggs Recipe

Season steak

Remove steak from refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry with paper towel. Rub both sides with olive oil, then season evenly with kosher salt, black pepper and garlic powder.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) or outdoor grill over high heat until very hot, about 5 minutes. If using a skillet, add 1 tablespoon neutral oil and let it shimmer; for grill, brush grates clean and oil lightly.

Cook steak

Place the steak on the hot skillet or grill. For 1-inch-thick skirt/flank, sear 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time for thickness and desired doneness. Resist moving the steak during sear to develop crust.

Finish with butter

In the last 1 minute of cooking (if using skillet), add 1 tablespoon butter and optional rosemary/thyme to the pan. Tilt the pan and spoon the melted butter over the steak (basting) for added flavor.

Rest steak

Transfer steak to a cutting board, tent loosely with foil, and rest 8–10 minutes. Resting allows juices to redistribute.

Slice steak

Against the grain, slice the steak thinly on a slight bias into strips about 1/4-inch thick. Keep warm while preparing eggs and ciabatta.

Prepare bread

Preheat a grill pan or outdoor grill to medium-high (or broiler on high). Brush both sides of ciabatta slices lightly with 2 tablespoons olive oil.

Char ciabatta

Place slices on the hot grill or under the broiler. Cook 1–2 minutes per side, until charred marks appear and bread is crisp at the edges but still slightly chewy inside. If desired, rub one side of each warm slice with the halved garlic clove for a subtle garlic note.

Finish

Sprinkle charred ciabatta with flaky sea salt and chopped parsley or chives, if using. Keep warm.

Heat pan

Use a nonstick or well-seasoned skillet. Heat over medium-low and add 1 tablespoon butter. Allow butter to melt and foam but not brown; reduce heat slightly if it begins to sizzle aggressively.

Cook sunny-side-up eggs

Crack each egg into a small bowl to ensure no shells, then gently slide eggs into the pan spaced apart. Cook slowly on medium-low so whites set while yolks remain runny, about 3–4 minutes. If you prefer whites fully set on top without flipping, spoon some of the hot butter over the whites or cover the pan for 30–45 seconds to finish the tops without breaking yolks.

Season eggs

Season the eggs with the measured salt and pepper just after they begin to set.

Keep warm

If assembling immediately, transfer eggs to a warm plate and top with steak slices and ciabatta. Otherwise keep in the slightly warm (turned-off) oven for a couple minutes while plating other components.

Plate: place two slices of charred ciabatta on each plate. Arrange sliced steak atop or alongside the bread. Gently place two sunny-side-up eggs over the steak (or beside, as preferred).

Garnish: sprinkle chopped parsley or chives over eggs and steak, finish with an extra pinch of flaky sea salt and freshly ground black pepper to taste.

Serve immediately while eggs are runny and steak is warm. Provide steak knife for cutting through bread and steak. Leftovers: steak slices can be reheated briefly in a hot skillet for 1–2 minutes; eggs are best fresh.