Chopped Steak (12 Oz.) & Two Eggs, Any Style Recipe

Mix ingredients

In a medium bowl combine the ground beef, 1 tsp salt, 1/2 tsp black pepper, Worcestershire sauce, finely chopped onion, and minced garlic. Gently mix with your hands or a fork until just combined; avoid overworking so the meat stays tender.

Form patty

Divide mixture into one large patty roughly 12 oz in weight (about 3/4 lb). Press into an even 3/4-inch to 1-inch thick oval or round shape. Make a shallow dimple in the center with your thumb to promote even cooking.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tbs vegetable oil and swirl to coat. When oil shimmers, add the patty. Cook undisturbed for 4 to 5 minutes to develop a brown crust.

Flip the patty and add 1 tbs unsalted butter to the pan. Cook on the second side for 3 to 5 minutes for medium (adjust time: 2–3 minutes for medium-rare, 5–6 minutes for medium-well), spooning melted butter over the top once or twice. Use an instant-read thermometer if desired: 130–135°F for medium-rare, 140–145°F for medium, 150–155°F for medium-well.

Remove steak to a plate and tent loosely with foil to rest for 3–5 minutes while you cook the eggs. Resting lets juices redistribute.

Preheat pan

Wipe the skillet if necessary and return to medium heat. Add 1 tbs butter or oil and heat until shimmering.

Sunny-side up or over-easy/medium/well

Crack 2 eggs into the pan (or crack into a small bowl first and slide in). Sprinkle with the remaining 1/4 tsp salt and 1/4 tsp black pepper. For sunny-side-up: cook undisturbed until whites are set but yolks still runny, 2–3 minutes. For over-easy: cook whites until set, then gently flip and cook 15–20 seconds. For over-medium: flip and cook 30–45 seconds. For over-hard: flip and cook 1–1.5 minutes until yolk fully set.

Scrambled (if requested)

If eggs are requested scrambled, crack eggs into a bowl, whisk with a pinch of salt and pepper. Melt butter in pan, pour eggs in and stir gently over medium-low heat until soft curds form and eggs are set but still moist, about 2–3 minutes.

Transfer the rested chopped steak to a plate. Place the eggs on or beside the steak as desired. Spoon any pan juices from the steak over the top.

Garnish with chopped parsley and serve with ketchup or steak sauce and a lemon wedge if using. Serve immediately.