Striploin Steak and Eggs

This a classic comfort meal that can be anytime of the day, not just breakfast.
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INGREDIENTS

Time 25 minutes
Servings 4
Difficulty Medium

UNITS

SCALE

INGREDIENTS

STEAK

  • 1 ½ lbs Striploin steak , boneless
  • To taste Salt
  • To taste Black pepper , freshly ground
  • 2 tbsp Neutral oil

EGGS

  • 2 tbsp Butter
  • 8 large Eggs
  • To taste Salt
  • To taste Black pepper , freshly ground

METHOD

  • Pat steaks down with paper towel to draw out moisture. Season all steaks on each side with salt and black pepper. 
  • In a large skillet, heat neutral oil over medium high heat until oil is shimmering. Working in batches of two, sear steaks until an internal temperature of 55°C / 130°F (med-rare) is reached, about 5 to 7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes.
  • Wipe down skillet and melt butter over medium heat, swirling to coat bottom of skillet. Working in batches, crack eggs into skillet. Season with salt. 
  • Cook eggs over medium heat until whites are just set and the yolks are still runny, about 3 minutes. Transfer eggs to a plate and season with black pepper. 
  • Slice steaks into strips and plate one steak alongside 2 eggs, per serving. 

NOTES

  • Steak temperatures: Medium-rare: 55°C / 130°F, Medium: 60°C / 135°F, Medium-well: 65°C / 145°F

  • Alternatively, you can use sirloin or ribeye steak

  • It is important to let steaks rest after searing in order to allow the juices to lock in

  • Additionally, you can garnish eggs with smoked paprika or garlic powder