Steak & Eggs* Recipe

Bring steak to room temperature

Remove the 10 oz sirloin from the refrigerator and let sit on the counter for 20–30 minutes so it comes closer to room temperature. Pat dry with paper towels to remove any moisture — this helps achieve a good sear.

Season

Season both sides liberally with kosher salt, freshly ground black pepper, and a light dusting of garlic powder. Press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 3–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat the pan.

Sear the steak

When the oil is shimmering and just starting to smoke, place the steak in the pan. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes.

Finish with butter and herbs

Reduce heat to medium-high, add 1 tablespoon unsalted butter and the optional herb sprig. Tilt the pan and spoon the melted butter over the steak (baste) for 30–60 seconds to build flavor.

Cook to temperature

Continue cooking briefly until the steak reaches your desired doneness: about 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 10 oz sirloin about 6–8 total minutes is typical depending on thickness; use an instant-read thermometer to confirm.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–7 minutes so juices redistribute. Reserve any pan juices to drizzle over the sliced steak if desired.

Prepare for eggs

While the steak is resting, heat a separate nonstick skillet over medium-low heat. This timing allows eggs to be fresh and warm when serving.

Cook eggs (sunny-side up or over easy)

Add 1 tablespoon unsalted butter to the pan and let it melt and foam. Crack two eggs into the pan. For sunny-side up: cook gently until whites are set but yolks remain runny, 2–3 minutes; cover the pan for 30–40 seconds to set the top if needed. For over-easy: once whites set, carefully flip and cook 10–20 seconds more for a runny yolk. Season with 1/4 teaspoon salt and a pinch of black pepper.

Alternative — scrambled

If scrambled eggs are preferred, whisk the two eggs with a pinch of salt in a bowl, melt butter in the pan over medium-low, pour eggs in, and gently stir until soft curds form, about 2–3 minutes.

Toast the sourdough

While the steak rests or the eggs cook, toast two slices of sourdough in a toaster or on a skillet over medium heat until golden and crisp, about 2–3 minutes per side on a skillet.

Butter the toast

Spread 1 tablespoon butter evenly over the hot toast so it melts into the bread.

Slice steak

When the steak has rested, slice against the grain into 1/4-inch thick slices. Arrange slices on the plate.

Assemble

Place the two eggs next to the steak and the buttered sourdough alongside. Spoon any reserved pan juices or the optional 2 tablespoons of pan sauce over the steak slices for added flavor.

Garnish and serve

Finish with a sprinkle of chopped parsley, a little extra cracked black pepper if desired, and serve immediately while hot.