Steak and Eggs Recipe
This steak and eggs recipe combines perfectly seared ribeye with fried eggs and an incredible sauce, is the best way to start your day.
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
Calories: 1279kcalCarbohydrates: 7gProtein: 69gFat: 109gSaturated Fat: 48gPolyunsaturated Fat: 8gMonounsaturated Fat: 48gTrans Fat: 2gCholesterol: 606mgSodium: 633mgPotassium: 1024mgFiber: 0.4gSugar: 5gVitamin A: 2059IUVitamin C: 7mgCalcium: 100mgIron: 7mg