Jul 14 2026
Restaurants›The Well›Grass-fed Steak & Eggs* Recipe

Grass-fed Steak & Eggs* Recipe

Inspired by The Well
Time45m
Serves2

Make Grass-fed Steak & Eggs* Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

Eggs & Finish

Method

Steak

  1. 1

    Temper and season

    Remove steak from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Evenly season both sides with kosher salt, then sprinkle with black pepper and garlic powder (if using). Press seasoning into the meat gently.

  2. 2

    Preheat pan

    Place a heavy skillet (cast-iron preferred) over medium-high heat and let it get very hot, about 4–6 minutes. When hot, the pan should shimmer but not smoke heavily.

  3. 3

    Sear steak

    Add neutral oil (1 tbs) to the hot pan and swirl to coat. Carefully place the steak in the skillet and let it sear undisturbed for 3–4 minutes, until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (times will vary by thickness).

  4. 4

    Baste for flavor (optional)

    Reduce heat to medium. Add 1 tbs unsalted butter, the smashed garlic clove and herb sprig to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly for 1–2 minutes to build flavor and finish cooking.

  5. 5

    Check doneness and rest

    Check internal temperature with an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Remove steak to a cutting board and tent loosely with foil. Rest 6–8 minutes to let juices redistribute.

Eggs & Finish

  1. 6

    Prepare for eggs

    While the steak rests, wipe the skillet clean with a paper towel and return to medium-low heat. Alternatively, use a separate nonstick or well-seasoned pan for eggs.

  2. 7

    Cook eggs (fried/sunny-side or over-easy)

    Add 1 tbs unsalted butter to the pan and let it melt and foam. Crack the eggs into a small bowl one at a time and gently slide into the pan. For sunny-side up: cook on low heat until whites are set but yolks are runny, about 3–4 minutes; cover the pan for 30–45 seconds if the tops need more cooking. For over-easy: cook until whites set, gently flip and cook 15–30 seconds more for runny yolk. Season each egg with a pinch of salt and pepper while cooking.

  3. 8

    Slice steak and plate

    Slice the rested steak against the grain into 1/4-inch slices. Arrange steak slices on warm plates. Place two eggs per plate on top or beside the steak. Spoon any resting juices from the cutting board over the slices.

  4. 9

    Garnish and serve

    Sprinkle chopped parsley or chives over the eggs and steak. Serve immediately with a lemon wedge on the side if desired to brighten flavors.

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