Striploin Steak and Eggs

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This a classic comfort meal that can be anytime of the day

YIELD

4 Servings

TOTAL TIME

25 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Steak, New York striploin, boneless 

680 g / 1½ lb

4 steaks (6 oz each)

Salt

to taste

-

Black pepper, freshly ground

to taste

-

Neutral oil 

30 g

30 mL / 2 tbsp

Butter

30 g

2 tbsp

Eggs

360 g 

8 large eggs

Salt

to taste

-

Black pepper, freshly ground  

to taste

-

METHOD

  1. Pat steaks down with paper towel to draw out moisture. Season all steaks on each side with salt and black pepper. 
  2. In a large skillet, heat neutral oil over medium high heat until oil is shimmering. 
  3. 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.
  4. Transfer to a cutting board to rest for at least 5 minutes.
  5. Wipe down skillet and melt butter over medium heat, swirling to coat bottom of skillet. 
  6. Working in batches, crack eggs into skillet. Season with salt. 
  7. Cook over medium heat until whites are just set and the yolks are still runny, about 3 minutes. 
  8. Transfer eggs to a plate and season with black pepper. 
  9. 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