INGREDIENTS
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
