Rib – Eye Steak & Two Eggs, Any Style Recipe

Bring steak to room temperature

Remove the rib-eye from the refrigerator 30–45 minutes before cooking to let it come to room temperature. Pat dry thoroughly with paper towels.

Season

Generously season both sides and the edges of the steak with kosher salt and freshly ground black pepper, pressing the seasonings into the meat.

Preheat pan and sear

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan away from you. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and add 1 tablespoon butter, the smashed garlic cloves, and the thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with the melting butter and pan juices for 2–4 minutes, spooning the butter over the top to build flavor and a glossy crust.

Finish to temperature

For a 1–1.25-inch rib-eye: after searing both sides and basting, check internal temperature with an instant-read thermometer. Target temperatures: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. If needed, reduce heat to medium-low and continue cooking in the pan or transfer to a preheated 400°F oven for 3–6 minutes depending on thickness to reach desired doneness.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to redistribute juices before slicing. Reserve any pan juices for serving.

Choose your style

Decide egg style: fried (sunny-side up or over-easy), scrambled, or poached. Follow the matching sub-steps below.

Fried eggs (sunny-side up / over-easy)

Heat a nonstick or well-seasoned skillet over medium-low heat and add 1 teaspoon butter or oil. Crack eggs into a small bowl then gently slip into the pan. For sunny-side up, cook gently until whites are set but yolks still runny, about 3–4 minutes; season with 1/8 teaspoon pepper and 1/4 teaspoon salt. For over-easy, once whites are set, carefully flip with a spatula and cook 15–30 seconds more for runny yolks.

Scrambled

Crack eggs into a bowl, season with salt and pepper, and whisk until homogenous. Heat nonstick skillet over medium-low with 1 teaspoon butter. Pour eggs in and allow to set slightly at the edges. Stir gently and continuously, folding curds until soft and slightly creamy, 1–2 minutes. Remove from heat just before fully set; residual heat will finish them.

Poached eggs

Bring a wide shallow pot of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup. Create a gentle whirlpool and slip an egg into the center; cook 3 minutes for a runny yolk, 4 minutes for medium. Remove with a slotted spoon and drain on paper towels; season with salt and pepper.

Keep warm

If making eggs after the steak, keep cooked eggs loosely covered on a warm plate or in a 200°F oven for a few minutes while steak rests.

Slice the rested rib-eye against the grain into 1/3–1/2-inch thick slices. Arrange steak slices on a warm plate.

Place two eggs on or beside the sliced steak. Spoon any reserved pan juices or butter from the skillet over the steak slices.

Garnish with chopped parsley and a lemon wedge if desired. Serve immediately.