New York Steak (6 Oz) & Three Eggs Recipe

Bring steak to room temperature

Remove the 6 oz New York strip steak from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat both sides dry thoroughly with paper towels.

Season

Evenly sprinkle about 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp garlic powder (if using) over both sides of the steak. Lightly press the seasonings into the meat.

Preheat pan

Place a heavy skillet (cast iron recommended) on the stove over medium-high heat. Allow it to heat for 3–5 minutes until very hot but not smoking.

Sear the steak

Add 1 tablespoon neutral oil to the hot pan and swirl. Place the steak in the pan away from you and do not move it. Sear for about 2.5–3 minutes on the first side until a deep brown crust forms.

Flip and baste

Flip the steak and add 1 tablespoon unsalted butter, the smashed garlic clove and the herb sprig (if using) to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak continuously for about 2–3 minutes while cooking. For a 1-inch 6 oz steak, this should bring it to medium-rare (~125–130°F / 52–54°C). Cook an additional 1–2 minutes for medium.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute before slicing.

Choose egg style

Decide how you want your three eggs (sunny-side up, over-easy, scrambled, or fried). The following covers fried/over-easy and scrambled options. Start eggs while steak rests so both finish close together.

Fried / over-easy eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter or a small splash of oil. Crack eggs into a small bowl then gently slide into the pan. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook until whites are set, about 2–3 minutes for sunny-side up. For over-easy, carefully flip each egg with a spatula and cook 15–30 seconds more for runny yolks, or 1 minute for slightly firmer yolks.

Scrambled eggs

Crack 3 eggs into a bowl, season with 1/4 tsp salt and 1/8 tsp pepper, and beat until combined. Heat a nonstick skillet over medium-low with 1 tablespoon butter. Pour eggs into pan and let sit 10–15 seconds. Gently stir with a spatula, folding curds until just set but still moist, about 1–2 minutes. Remove from heat slightly early as residual heat will finish cooking.

Finish eggs

Transfer eggs to the plate. Garnish with chopped chives or parsley if using. Taste and adjust seasoning with additional salt and pepper if needed.

Slice the rested steak against the grain into 1/4-inch slices. Arrange the steak and three eggs on a warmed plate. Serve with a lemon wedge or steak sauce on the side if desired.

Enjoy immediately while steak is juicy and eggs are warm.