Steak And Eggs Prime Recipe

Bring to room temperature

Take the steak out of the refrigerator 30–45 minutes before cooking so it comes closer to room temperature; pat dry with paper towels to remove surface moisture.

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

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan.

Place the steak in the pan away from you. Sear undisturbed for 3–4 minutes to develop a brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time ±1–2 minutes for desired doneness.

During the last 1–2 minutes of cooking, reduce heat to medium, add 1 tablespoon butter, the smashed garlic clove and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly (baste) for flavor and finish.

Remove the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes so juices redistribute before slicing.

Choose style

Decide whether to serve eggs sunny-side up, fried over-easy, or soft scrambled. The following covers two common options: fried (sunny-side/over-easy) and soft scrambled.

Fried eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it foam but not brown. Crack eggs into a small bowl then gently slide into the skillet. Season with 1/4 tsp salt and a pinch of black pepper. For sunny-side, cook 2.5–3 minutes until whites are set and yolks still runny. For over-easy, cook 2 minutes, gently flip with a spatula, and cook 15–30 seconds more for runny yolks, or 45–60 seconds for medium yolks.

Soft scrambled eggs

Crack 4 eggs into a bowl, add 2 tablespoons milk or cream and 1/4 tsp salt, whisk until combined and slightly frothy. Heat a nonstick skillet over low-medium heat, add 1 tablespoon butter and let it melt but not brown. Pour eggs into the pan. Stir gently and continuously with a silicone spatula, scraping the bottom and folding curds as they form, for about 3–4 minutes until creamy and slightly set but still moist. Remove from heat and season with pepper.

Keep cooked eggs warm in a low oven (200°F / 95°C) while resting steak if needed, or cook eggs just before serving to ensure they are hot.

Slice the rested steak against the grain into 1/4-inch thick slices. Arrange slices on a warm plate.

Place the cooked eggs beside or on top of the steak slices. Spoon any pan juices (if reserved) or the butter used for basting over the steak for extra flavor.

Sprinkle chopped parsley and a pinch of flaky sea salt over the steak and eggs. Add a lemon wedge on the side if you like a bright finish. Serve immediately.