Jul 14 2026
Restaurants›Salt & Marrow Kitchen›Steak Eggs Recipe

Steak Eggs Recipe

Inspired by Salt & Marrow Kitchen
Time45m
Serves2

with Fried Eggs, Bearnaise Sauce, Bay Cream, Lemon Caper Hollandaise Sauce

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Ingredients

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Steak

Fried Eggs

Bearnaise Sauce

Lemon Caper Hollandaise Sauce

Method

Steak Preparation

  1. 1

    Season and Cook the Steak

    Season both sides of the ribeye steaks with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest for 5 minutes.

Fried Eggs Preparation

  1. 2

    Fry the Eggs

    In the same skillet, add butter and allow it to melt over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks are cooked to your preference, about 3-4 minutes for sunny-side up.

Bearnaise Sauce Preparation

  1. 3

    Make Bearnaise Sauce

    In a small saucepan, combine shallots, white wine vinegar, and half of the tarragon. Cook over medium heat until reduced by half, about 5 minutes. Remove from heat and let cool slightly. In a bowl, whisk egg yolks until pale. Gradually whisk in the vinegar mixture. Place over a double boiler and whisk until thickened. Slowly drizzle in melted butter while whisking continuously. Stir in remaining tarragon and season with salt.

Lemon Caper Hollandaise Sauce Preparation

  1. 4

    Make Lemon Caper Hollandaise Sauce

    In a bowl, whisk the egg yolks until pale. Slowly add lemon juice while whisking. Place over a double boiler and whisk until slightly thickened. Gradually add melted butter while continuing to whisk until creamy. Stir in capers and season to taste with salt.

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