Step-by-step instructions
- Season the ribeye steak generously with salt and pepper on both sides.
- Heat a skillet over medium-high heat and add the steak. Cook until it reaches your preferred level of doneness.
- In a separate pan, add a little oil or butter and fry the eggs sunny-side up, watching them closely to keep the yolks runny.
- Meanwhile, slice the avocado and set aside.
- Once the steak is perfectly cooked, take it off the skillet and let it rest for a few minutes to retain its juices.
- Plate the steak, top it with the fried eggs, and drizzle with chili oil. Serve with the avocado slices and chimichurri on the side.
Best ways to enjoy it
To serve Ribeye and Fried Eggs, plate the steak elegantly with the fried egg perched on top, allowing the yolk to cascade down the steak when cut. Arrange the avocado slices artistically beside it, and use a small bowl for the chimichurri for added flair. This dish pairs wonderfully with crusty bread or roasted potatoes, making it a fully satisfying meal.
Storage and reheating tips
If you have leftovers, it’s crucial to store them properly to maintain flavor and texture. Place the cooled steak and eggs in an airtight container and refrigerate. They are best eaten within 1-2 days. For reheating, do so gently in a skillet over medium-low heat to avoid overcooking the eggs. Reheated steak is best served warm, not hot, to keep it tender.
Helpful cooking tips
- Choose the right steak: Look for ribeyes with marbling for maximum flavor and juiciness.
- Temperature control: Use a meat thermometer to check for doneness; 130°F for medium-rare is ideal.
- Rest the steak: Allowing the steak to rest after cooking lets the juices redistribute for a more tender bite.
Creative twists
While the classic version is absolutely delightful, there are plenty of ways to add your twist! Consider topping the eggs with a sprinkle of feta cheese for a salty kick. Or, swap the chimichurri for a spicy salsa verde to amp up the heat. For those on a low-carb diet, serve it all in a lettuce wrap instead of using toast or bread.
Common questions
How long does it take to make this dish?
This recipe takes about 20-30 minutes from start to finish, making it perfect for a quick meal.
Can I substitute other meats?
Yes! If you prefer chicken or pork, both can be great alternatives to ribeye.
Is it safe to store leftovers?
Absolutely! Just ensure to store in an airtight container and consume within 1-2 days for best quality. Always reheat thoroughly before eating.
Can I make it ahead of time?
While it’s best fresh, you can prepare the chimichurri and slice the avocado ahead of time to save on prep when you’re ready to cook.
