Steak & Eggs Prime Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat dry with paper towels.

Preheat a grill or grill pan over high heat until very hot (10–15 minutes). If using a charcoal grill, prepare for direct high heat. For stovetop, heat a cast-iron skillet or grill pan.

Brush both sides of the steak with 2 tbs olive oil. Season evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp garlic powder, pressing the seasoning lightly into the meat.

Grill the steak over high heat: for medium-rare (recommended), cook 4–5 minutes per side depending on thickness (about 1" thick). Use a meat thermometer: 125–130°F (52–54°C) for medium-rare. For medium, aim for 135°F (57°C).

Once cooked to desired doneness, transfer the steak to a cutting board, tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute.

While the steak is resting, make the chimichurri. Finely chop the parsley, cilantro (if using) and oregano, or pulse briefly in a food processor (do not purée; leave small texture).

In a medium bowl combine the chopped herbs with 3 minced garlic cloves, 2 tbs red wine vinegar, 1/3 cup extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1 tsp fresh lemon juice (optional). Stir until emulsified.

Taste and adjust seasoning — add a pinch more salt or a splash more vinegar if you prefer brighter acidity. Set aside at room temperature so flavors meld while finishing other components.

If using fresh corn: brush ears with a little oil and grill alongside the steak for 8–10 minutes, turning occasionally, until slightly charred. When cool enough to handle, cut kernels off the cob to yield 1/2 cup. If using frozen corn, sauté in a small skillet with 1 tsp butter over medium-high heat until lightly charred, 4–6 minutes.

For the charred heirloom tomato: halve the tomato, brush cut side with a little oil, and place cut-side down on the hot grill or skillet until nicely charred, about 3–4 minutes. Season with a pinch of flaky sea salt after charring.

Grill or toast the 2 slices of sourdough: brush with a little butter and grill or toast until golden and slightly charred, about 1–2 minutes per side. Keep warm.

In a nonstick skillet over medium-low heat, add 1 tbs unsalted butter and 1 tsp neutral oil. Allow butter to melt and foam but not brown.

Crack 2 large eggs into the skillet. Cook sunny-side-up gently: cover the pan with a lid to steam the tops for about 2–3 minutes until whites are set but yolks remain runny. If you prefer slightly set yolks, cook an additional 30–60 seconds.

Season eggs lightly with a pinch of kosher salt and freshly ground black pepper just before removing from the pan.

While eggs finish, thinly slice the rested steak against the grain into 1/4" slices. Arrange slices on a warm plate or board.

To assemble: place grilled sourdough on the plate, arrange sliced steak next to it, top the steak with 2–3 tbs chimichurri. Place the sunny-side-up eggs beside the steak. Spoon the grilled corn next to the steak and place the charred heirloom tomato on the plate.

Finish with a sprinkle of flaky sea salt over the steak and tomato, a small spoonful more chimichurri if desired, and garnish with microgreens or chopped chives.

Serve immediately so the eggs remain warm and yolks runny; diners can break yolks over the steak and sourdough if desired.