Steak and Eggs Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Servings
2
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Calories
1279 kcal
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Course
Breakfast
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Cuisine
American, Australian
Steak and Eggs Recipe
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This steak and eggs recipe combines perfectly seared ribeye with fried eggs and an incredible sauce, is the best way to start your day.
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Ingredients
- 20- ounce boneless ribeye
- 3 tablespoons avocado oil
- 7 tablespoons unsalted butter
- 4 large eggs
- 6 finely minced garlic cloves
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon distilled vinegar
- 1 ½ teaspoons sugar
- 1 teaspoons red pepper flakes
- 1 tablespoons hot sauce
- 3 tablespoons water
- coarse salt and freshly cracked pepper to taste
Instructions
- Start by patting the steak dry on all sides. Moisture is the enemy of a good sear.
- Next, season all sides of the steak with salt and pepper. I usually mop up the salt and pepper that fell to the side with the steak just to get it all.
- In a large carbon-steel or cast-iron skillet add in the oil and turn the heat to high until it begins to smoke lightly.
- Hold the steak with tongs and sear the fat cap for 30 seconds. Then, turn the steak on its side and let it cook for 1 minute. Using your tongs gently pinch the steak on its sides and move it around in a circular motion for 90 seconds to create a Maillard crust.
- Flip the steak over and let it cook untouched for 1 minute. Turn the heat down to medium-low and add 2 tablespoons of unsalted butter.
- Once melted, baste the steak for 2 to 3 minutes or until the top is golden brown. Set the steak aside to rest on a rack for 5 to 6 minutes.
- In the meantime, drain off most of the cooking fat and return the pan to the burner over low heat and let it cool down for 1 to 2 minutes.
- Turn the heat back up to medium and in 1 to 2 tablespoons of butter. Once melted, add in the eggs and fry for 2 to 3 minutes or until the desired internal doneness is achieved. Season the eggs with salt and set them to the side.
- Return the pan back to the burner over medium heat and cook the minced garlic cloves until fragrant, which takes 30 to 45 seconds.
- Then, add in the Worcestershire, vinegar, sugar, pepper flakes, hot sauce, and water and cook for 1 minute. Turn the heat off and swirl in 2 to 3 tablespoons of cold unsalted butter until the sauce is emulsified.
- Finish the sauce with green onions and serve it with the steak and eggs, and optional side of home fries.
Notes
- Make-Ahead: The steak can be salt-brined for 24 hours before cooking. You can also prepare this recipe up to 1 hour before serving. However, once it’s cooked, it should be served immediately.
- How to Store: Cover the steak and eggs and refrigerate for 3 days. This recipe does not freeze well.
- How to Reheat: This steak does not reheat well, but if you need to reheat it, re-sear it in a hot pan with lightly smoked oil until warm. This will raise its internal doneness. The eggs can also be re-fried, but they, too, will rise in internal doneness.
- Take this dish to the next level by dry-brining the steak just like in my reverse sear steak recipe.
- You can also use a non-stick or stainless-steel skillet.
- Using a long pair of tongs is recommended when cooking over high heat.
- Moving the steak in a circular motion will help create a better, even brown crust.
- Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
- For a deeper flavor, add 4 to 6 fresh thyme sprigs and 3 to 4 whole garlic cloves to the steak while basting.
- The searing procedure I used will render a medium-rare internal doneness.
Nutrition Information
Show Details
Calories
1279kcal
(64%)
Carbohydrates
7g
(2%)
Protein
69g
(138%)
Fat
109g
(168%)
Saturated Fat
48g
(240%)
Polyunsaturated Fat
8g
Monounsaturated Fat
48g
Trans Fat
2g
Cholesterol
606mg
(202%)
Sodium
633mg
(26%)
Potassium
1024mg
(29%)
Fiber
0.4g
(2%)
Sugar
5g
(10%)
Vitamin A
2059IU
(41%)
Vitamin C
7mg
(8%)
Calcium
100mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1279 kcal
% Daily Value*
| Calories | 1279kcal | 64% |
| Carbohydrates | 7g | 2% |
| Protein | 69g | 138% |
| Fat | 109g | 168% |
| Saturated Fat | 48g | 240% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 48g | 240% |
| Trans Fat | 2g | 100% |
| Cholesterol | 606mg | 202% |
| Sodium | 633mg | 26% |
| Potassium | 1024mg | 22% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 2059IU | 41% |
| Vitamin C | 7mg | 8% |
| Calcium | 100mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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