Three Eggs With Belgium Box New York Striploin Recipe

Bring steak to room temperature

Remove the New York striploin from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat both sides dry with paper towels.

Season

Generously season both sides of the steak with kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot — about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan.

Sear

Place the steak in the skillet away from you. Let it sear undisturbed for 3–4 minutes to develop a deep brown crust (for a 1–1¼ inch steak). Flip and sear the other side for 2–3 minutes.

Baste and finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, the crushed garlic cloves and thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics for about 1–2 minutes while the steak finishes cooking to desired doneness (for medium-rare aim for an internal temperature of 125–130°F / 52–54°C; it will rise while resting).

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 7–10 minutes to let juices redistribute before slicing.

Choose egg style

Decide whether you want the three eggs fried (sunny-side or over-easy), scrambled, or poached. The following steps give instructions for sunny-side/fried and soft-scrambled options. Time eggs so they finish just before steak is rested and ready to serve.

Sunny-side / Fried eggs

Heat a nonstick skillet over medium-low heat and add 1 teaspoon butter. Once butter is melted and slightly foamy, crack eggs into the pan spaced slightly apart. Cook gently until whites are set but yolks remain runny, about 3–4 minutes for sunny-side. For over-easy: after whites set, carefully flip each egg and cook 15–30 seconds more. Season with a pinch of salt and pepper. Keep warm on low heat or cover briefly.

Soft-scrambled eggs (alternative)

Crack the three eggs into a bowl, season with a pinch of salt and pepper, and whisk until just combined. Heat a nonstick skillet over low heat and add 1 teaspoon butter. Pour in eggs and let sit 10–15 seconds until they begin to set at the edges. Stir gently with a silicone spatula in slow folds, removing from heat intermittently to maintain soft curds. Cook to desired consistency (creamy, slightly runny). Finish with chopped chives or parsley.

Slice steak

After the steak has rested, slice it against the grain into 1/4-inch to 1/2-inch thick slices.

Plate

Arrange the steak slices on a warm plate. Place the three eggs beside or on top of the steak, depending on preference. Spoon any remaining butter and aromatics from the pan over the steak slices for extra flavor.

Garnish & serve

Optional: sprinkle chopped chives or parsley over the eggs and steak. Serve with the Belgium box piece (or toast/potatoes) and a lemon wedge if desired. Serve immediately.