Steak and Eggs

Total Time:
40 min
10 min
30 min

about 4 main course servings

  • 1 tablespoon vegetable oil
  • One 1-pound sirloin steak (about 1 inch thick)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 8 large eggs
  • Copyright 2001 Television Food Network, G.P. All rights reserved

Preheat the oven 350 degrees F.

Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.

Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.

While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.

Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.

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