Wake N Steak Recipe

Prepare the steak

Remove the steak from the refrigerator 20–30 minutes before cooking to come to near room temperature. Pat it dry thoroughly with paper towels.

In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub the olive oil and Worcestershire sauce over both sides of the steak, then evenly season both sides with the spice mixture, pressing gently so the rub adheres.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tsp olive oil to the pan and swirl to coat.

Place the steak in the hot skillet and cook undisturbed: for medium-rare (1-inch steak) cook 3–4 minutes on the first side until a deep brown crust forms. Flip and cook 2.5–3.5 minutes more for medium-rare. Adjust time +1–2 minutes per side for thicker steak or desired doneness.

Use an instant-read thermometer to check: 125–130°F for medium-rare, 135°F for medium. Remove steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes (rest time will finish carryover cooking).

Wilt the spinach and prepare tomatoes

While the steak rests, wipe out the skillet if needed and return to medium heat. Add butter and when it foams, add the baby spinach and cherry tomatoes. Sauté 1–2 minutes until spinach wilts and tomatoes soften slightly. Transfer to a small bowl and keep warm.

Cook the eggs

Lower heat to medium-low. Add a little butter if needed and crack 2 eggs into the skillet for sunny-side or cook to your preferred style (over-easy/medium). For sunny-side, cover the pan for 1–2 minutes so whites set but yolks stay runny. Season eggs with a pinch of salt and black pepper and drizzle hot sauce if using.

Assemble cheese and chives

While the eggs finish, sprinkle grated cheddar over the hot eggs to slightly melt, then scatter sliced chives on top.

Slice the rested steak thinly against the grain into strips. Toast bread or English muffin if not already toasted.

Arrange steak slices on the toasted bread or plate. Top with wilted spinach and cherry tomatoes, then place the eggs over the steak. Spoon any resting juices from the cutting board over the steak for extra flavor. Garnish with microgreens or parsley if desired.

Serve immediately with additional hot sauce on the side and enjoy. Leftover steak can be refrigerated up to 3 days.