Steak And Eggs Recipe

Bring to room temperature and season

Remove the 8 oz Wagyu strip from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper (about 1 tsp salt, 1/2 tsp pepper).

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan.

Sear the steak

When oil is shimmering and just starting to smoke, add the steak. Sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. For an 8 oz strip about 1–1.25 inches thick, this will yield medium-rare; adjust time for desired doneness.

Baste and finish

Reduce heat to medium. Add 1 tbsp butter, fresh thyme sprigs, and smashed garlic to the pan. Tilt the pan and use a spoon to baste the steak with melted butter and aromatics for 1–2 minutes while monitoring temperature. Remove steak when internal temp reaches 125–128°F for medium-rare, 135°F for medium.

Rest

Transfer steak to a cutting board and loosely tent with foil. Rest 5–7 minutes before slicing to allow juices to redistribute.

Prepare potatoes

Peel (optional) and very thinly julienne the russet potato into shoestring fries (about 1/8" thick). Place cut potatoes into a bowl of cold water and rinse to remove surface starch. Change water and soak for 20–30 minutes to draw out more starch.

Dry thoroughly

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to spit and prevent crisping.

Heat tallow

In a heavy-bottomed pot or deep fryer, heat 1 cup beef tallow to 325°F (163°C) for the first fry. Use a thermometer to maintain temperature.

First fry (blanch)

Fry the shoestring potatoes in batches for 2–3 minutes until tender but not browned. Remove with a spider or slotted spoon and drain on paper towels. Let rest 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 1–2 minutes. Remove and drain on paper towels.

Season

While still hot, toss the fries with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper. Keep warm in a low oven (200°F/95°C) if needed until plating.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tbsp finely chopped chives, 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Whisk until smooth and taste; adjust seasoning or lemon for brightness. Refrigerate until ready to serve.

Cook eggs any style (pan-fried sunny-side or over-easy recommended)

For pan-fried eggs: heat a nonstick skillet over medium-low and add 1 tbsp butter. When butter foams, crack 2 large eggs into the pan. Season with 1/4 tsp salt and a pinch of pepper. For sunny-side: cook gently until whites are set but yolks are runny, about 2–3 minutes; cover briefly for more set whites. For over-easy: cook whites until set, flip carefully and cook 10–20 seconds to keep yolks runny. Remove eggs to a plate.

Slice steak and plate

Slice rested steak against the grain into 1/4" thick slices. Arrange slices on the plate.

Assemble

Place two eggs beside the sliced steak. Add a nest of tallow shoestring fries. Spoon 2–3 tablespoons lemon-chive aioli on the side or in a small ramekin. Garnish with a lemon wedge if desired.

Serve

Serve immediately while steak is warm, eggs are freshly cooked, and fries are crisp.