Step-by-step instructions
- Take the steak out of the fridge 20 minutes before cooking. Bringing it to room temperature helps achieve an even cook.
- Season both sides of the steak generously with salt and pepper, allowing the flavors to penetrate.
- Heat a heavy pan (cast iron is perfect) over high heat until it’s screaming hot. Add the olive oil or butter.
- Sear the steak for 2–3 minutes per side for medium-rare. Adjust the cooking time if you prefer it differently.
- Once done, remove the steak from the pan and let it rest for a few minutes; this helps retain the juices.
- In the same pan, reduce the heat slightly. Crack in the eggs and cook sunny-side-up until the whites are set, and the yolks are still runny.
- Plate the steak alongside the eggs, and if desired, add fries. Finish with a sprinkle of salt, pepper, and some fresh parsley for a pop of color.
Best ways to enjoy it
Plating can elevate your steak and eggs! Consider serving the steak on a warm plate with the eggs beside it, allowing for the yolks to create a luscious sauce as you break them open. French fries are a delicious addition, but don’t overlook some fresh, crusty bread for dipping. You could also serve it with a refreshing green salad to cut through the richness, adding balance to your meal.
Keeping leftovers fresh
Leftovers? No problem! To store any uneaten steak and eggs, let them cool to room temperature and place them in an airtight container. You can keep cooked steak refrigerated for up to 3-4 days. For reheating, a gentle method is best; simply warm it on the stove over low heat, adding a splash of broth or water to keep things moist.
Helpful cooking tips
- Let it rest: Always let your steak rest after cooking. This allows the juices to redistribute, ensuring each bite is tender and flavorful.
- Avoid overcooking: If you’re unsure about doneness, use a meat thermometer. For medium-rare, you’re looking for an internal temperature of about 130°F (54°C).
- Fight the urge to flip: When searing steak, resist the temptation to flip it too soon. Let it form a crust before moving it around in the pan.
Creative twists
Want to mix things up? Consider these variations:
- Herb butter: Top your finished steak with a pat of herb butter for an extra layer of flavor.
- Spicy eggs: Add a sprinkle of chili flakes or smoked paprika to the eggs for a spicy kick.
- International flair: Incorporate chimichurri or salsa verde for a South American twist that adds brightness and acidity.
FAQs
What is the best cut of steak for this recipe?
Ribeye and sirloin are excellent choices. They’re flavorful and tender, perfect for quick cooking.
Can I use different eggs, like egg whites or substitutes?
Yes, you can use egg whites or egg substitutes if you want a lighter option, but the richness of the yolk complements steak beautifully.
How do I know when the steak is done?
Utilize a meat thermometer for the most accurate results. For medium-rare, look for 130°F (54°C), and adjust accordingly based on your preference.
Now that you’re equipped with the knowledge to make the perfect steak and eggs, it’s time to treat yourself to this delightful dish! Happy cooking!
