Steak, Eggs, & Choice Recipe

Bring to temperature & season

Remove the NY strip from the refrigerator 20–30 minutes before cooking so it comes close to room temperature. Pat dry with paper towel. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing the seasoning into the meat.

Sear

Heat a heavy skillet (cast iron recommended) over high heat until smoking hot. Add 1 tbs vegetable oil and swirl to coat. Place the steak in the pan and do not move it for 2½–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes.

Baste and finish

Reduce heat to medium-high. Add 1 tbs unsalted butter, 1 crushed garlic clove (lightly crushed but left whole), and 1 sprig fresh thyme to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly (baste) for 30–60 seconds while the steak finishes cooking. For medium-rare aim for an internal temperature of ~125–130°F (use a probe thermometer if available). Adjust time +/- for desired doneness.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest 5–8 minutes so juices redistribute before slicing. While the steak rests, proceed with eggs and your chosen side.

General prep

Use 2 large eggs per serving. Heat a nonstick or well-seasoned skillet over medium-low to medium heat and add 1 tbs unsalted butter so it melts and coats the pan. Season eggs with 1/4 tsp salt and 1/8 tsp black pepper just before cooking.

Fried / Over-easy (if chosen)

For sunny-side-up: cook the eggs undisturbed 2–3 minutes until whites are set and yolks still runny. For over-easy/medium: once whites are set, carefully flip and cook 20–40 seconds for over-easy or 1 minute for over-medium. Remove to plate.

Scrambled (if chosen)

Crack eggs into a bowl and whisk until blended. Pour into the skillet over low heat. Stir constantly with a spatula, pushing curds from the edges to the center, until softly set but not dry, about 2–3 minutes. Remove from heat and serve immediately.

Poached (if chosen)

Bring a pot of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup and gently slip into the simmering water. Cook 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towel; season and serve.

In a medium bowl combine 1.5 cups mixed greens, 1/2 cup halved cherry tomatoes, 1/4 cup thin cucumber slices, and 1 tbs very thinly sliced red onion. In a small jar or bowl whisk 1 tbs extra-virgin olive oil with 1 tbs lemon juice (or white wine vinegar), 1/8 tsp salt and a pinch of black pepper. Drizzle dressing over the salad and toss gently to coat. Hold chilled until plating.

If you prefer potatoes, pat the 1.5 cups diced potato dry. Heat a skillet over medium-high and add 1 tbs oil. Once shimmering, add diced potatoes in a single layer. Cook undisturbed 4–5 minutes to brown one side, then stir. Add 1/4 cup diced onion and 1/4 cup diced bell pepper; continue to cook, stirring occasionally, until potatoes are golden and tender, about 8–12 minutes total depending on dice size. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder. Stir in 1 tbs chopped parsley just before removing from heat.

Slice the rested steak thinly across the grain. Arrange steak slices on the plate. Place the two eggs in your chosen style beside or on top of the steak. Add either the dressed Breakfast Salad or a generous scoop of Breakfast Potatoes next to the steak and eggs. Finish with a sprinkle of chopped parsley or chives and a lemon wedge on the side. Serve immediately.