Steak and Eggs
- Level: Easy
- Yield: about 4 main course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 464
- Total Fat
- 35
- Saturated Fat
- 13
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 35
- Cholesterol
- 473
- Sodium
- 524
- Total: 40 min
- Active: 10 min
Ingredients
1 tablespoon vegetable oil
One 1-pound sirloin steak (about 1 inch thick)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 large eggs
Directions
- 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.