Steak & Eggs Recipe
Make Steak & Eggs Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Eggs & garnish
Method
Steak
- 1
Bring steak to room temperature
Remove the steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat the steak dry with paper towels to remove surface moisture — this helps create a good crust.
- 2
Season
Season both sides generously with the kosher salt and freshly ground black pepper. Press the seasoning into the meat with your hands so it adheres.
- 3
- 4
- 5
- 6
Check doneness
Use an instant‑read thermometer: 125°F (52°C) for rare, 135°F (57°C) for medium‑rare, 145°F (63°C) for medium. Remove the steak from the pan a few degrees below your target as it will rise while resting.
- 7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.
Eggs & plating
- 8
Prepare pan for eggs
After removing the steak, wipe the skillet if it has excessive fond or grease leaving a thin coating for flavor. Return to medium‑low heat and add 1 tsp unsalted butter; let it melt and foam.
- 9
Cook eggs sunny‑side up (or preferred style)
Crack each egg into a small bowl, then gently slide into the skillet without crowding. Cook on medium‑low for 2–3 minutes until whites are set but yolks still runny for sunny‑side up. For over‑easy, cook 1–2 minutes then gently flip and cook 15–30 seconds more. Season with a pinch of salt and pepper while cooking.
- 10
- 11