Three Eggs With New York Striploin Steak Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking and pat it dry on both sides with paper towels. This helps even cooking and better browning.

Season

Generously season both sides of the steak with the kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it heat for about 3–5 minutes until very hot. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Sear steak

Carefully lay the steak into the hot skillet away from you. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes. For a 1–1¼" steak aiming for medium-rare, total cook time will be about 6–8 minutes (internal temp 125–130°F / 51–54°C). Adjust time for thickness and desired doneness.

Baste with butter and aromatics

Lower heat to medium. Add 1 tablespoon butter, the smashed garlic cloves and thyme/rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak continuously for 1–2 minutes—this adds flavor and finishes the crust.

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes so juices redistribute. While resting, proceed to cook the eggs.

Prepare eggs (style: sunny-side or over-easy)

In a nonstick or well-seasoned small skillet, melt 1 tablespoon butter over medium-low heat. Crack the 3 eggs into a small bowl one at a time and gently slide them into the pan spaced slightly apart.

Cook eggs

For sunny-side: Cook slowly over low heat for 3–4 minutes until whites are set but yolks remain runny. For over-easy: cook until whites set (~2–3 minutes), then gently flip each egg and cook 20–30 seconds more for a slightly set yolk. Season eggs with 1/2 tsp salt and 1/4 tsp pepper while cooking.

Plate

Slice the rested steak against the grain into 1/4–1/2" slices. Arrange steak slices on a warm plate and place the three eggs on top or alongside. Spoon any buttery pan juices (from the steak rest, skim off solids) over the steak for extra flavor. Sprinkle chopped chives or parsley over the eggs and steak.

Serve

Serve immediately with optional lemon wedge, crusty bread or roasted potatoes. If desired, season individual portions with extra salt or pepper to taste.