Flat-iron Steak With Egg Recipe

Bring steak to room temperature

Remove the flat-iron steak from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat dry with paper towels.

Season both sides of the steak evenly with kosher salt, freshly ground black pepper, and garlic powder. Rub with 1 tablespoon olive oil to help form a crust.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. You should see faint wisps of smoke.

Add the steak to the hot skillet. For a 1-inch thick flat-iron, sear 3–4 minutes on the first side without moving to develop a deep crust. Flip and sear the second side 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time +/- 1–2 minutes for thickness and desired doneness.

If you prefer, during the last minute add 1 tablespoon butter and baste by spooning melted butter over the steak for extra flavor. Remove the steak to a cutting board and loosely tent with foil. Let rest 6–8 minutes to allow juices to redistribute.

While the steak rests, keep the skillet over medium heat. Add 2 tablespoons butter; when melted, add the minced shallot and sauté 1–2 minutes until softened.

Add the minced garlic and sauté 20–30 seconds until fragrant (do not brown). Pour in 1/4 cup red wine or beef broth, scraping up browned bits from the bottom of the pan with a wooden spoon.

Simmer the liquid 2–3 minutes until slightly reduced. Stir in chopped parsley, 1/2 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and keep warm.

In a separate nonstick skillet, heat 1 tablespoon unsalted butter over medium-low heat until foaming but not browned.

Crack 2 large eggs into the skillet. For sunny-side-up: cook gently 3–4 minutes until whites are set but yolks remain runny. Cover the pan for the last 30–45 seconds to ensure whites are fully set if needed. For over-easy: cook 2–3 minutes then gently flip and cook 20–30 seconds more.

Remove eggs to a plate. Season with flaky sea salt and freshly ground black pepper to taste. Sprinkle chopped chives or microgreens over the eggs.

Slice the rested flat-iron steak thinly across the grain into 1/4-inch slices. Arrange steak on plates (or on toasted sourdough/English muffin if using). Place eggs on top of or alongside the steak. Spoon pan sauce over steak if using.

Garnish with additional parsley or arugula, serve immediately while steak is warm and eggs are runny. Offer toasted bread and greens on the side.