Jul 09 2026
Restaurants›The Monica›Steak & Eggs Recipe

Steak & Eggs Recipe

Inspired by The Monica
Time30m
Serves1

sliced ny strip*, two cage free eggs*, gremolata, & breakfast salad

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Ingredients

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Steak

Eggs

Gremolata

Breakfast salad

Finish & garnish

Method

Steak

  1. 1

    Bring steak to room temperature & season

    Remove the NY strip from the refrigerator and let sit at room temperature for 15 minutes while you prepare other components. Pat dry with paper towels. Sprinkle both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper, pressing gently to adhere.

  2. 2

    Sear and baste

    Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs olive oil and swirl. Place the steak in the pan and sear undisturbed 3–4 minutes until a deep brown crust forms. Flip the steak and add 1 tbs unsalted butter, 1 crushed garlic clove, and 1 sprig thyme to the pan. Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steak repeatedly (basting) for about 2–3 minutes for medium-rare (internal temp ~125–130°F/52–54°C). Adjust time 1–2 minutes more for medium.

  3. 3

    Rest and slice

    Transfer the steak to a cutting board and let rest 6–8 minutes so juices redistribute. After resting, slice the steak thinly against the grain into 1/4-inch slices and keep warm.

Eggs

  1. 4

    Cook eggs (sunny-side / basted)

    While the steak rests, wipe the skillet if needed and return to medium-low heat. Add 1 tbs unsalted butter and let melt. Crack 2 large eggs gently into the pan, spacing them apart. Cook 2–3 minutes until whites are set but yolks still runny. For a lightly set top, splash about 1 tsp water into the pan and cover for 20–30 seconds to steam (basted sunny-side). Season the eggs with 0.25 tsp salt and 0.125 tsp black pepper.

Gremolata

  1. 5

    Make gremolata

    Finely chop 0.25 cups flat-leaf parsley and mince 1 garlic clove. In a small bowl combine chopped parsley, 1 tsp lemon zest, 0.5 tsp lemon juice, 1 tbs olive oil, 0.125 tsp flaky salt, and 0.125 tsp black pepper. Stir to combine. Taste and adjust lemon or salt as needed. Keep at room temperature.

Breakfast salad

  1. 6

    Prep vegetables

    Halve 6 cherry tomatoes, thinly slice 0.25 cups cucumber, thinly slice 1 radish, and very thinly slice 2 tbs red onion. If using, slice 0.5 avocado and squeeze a little lemon over it to prevent browning.

  2. 7

    Dress and toss

    In a bowl combine 1 tbs extra-virgin olive oil, 1 tsp lemon juice, 0.125 tsp salt, and 0.0625 tsp black pepper. Add 1 cup baby arugula, the halved tomatoes, cucumber, radish, red onion and toss gently to coat. Add avocado on top after tossing so it doesn't get crushed.

Finish & assemble

  1. 8

    Assemble the plate

    Arrange sliced steak on the plate, lay the two eggs beside or on top of the steak slices, and spoon 1–2 tbs gremolata over the steak (reserve a little gremolata if you like more bright herb flavor). Place the dressed breakfast salad on the side.

  2. 9

    Final touches

    Drizzle 1 tbs extra-virgin olive oil over the steak and salad, sprinkle 0.25 tsp flaky sea salt over the steak slices if desired, and scatter 1 tbs fresh parsley leaves for garnish. Serve immediately while steak and eggs are warm.

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