Sure! Here’s a classic steak and eggs recipe for a delicious and hearty meal:
Classic Steak and Eggs Recipe
Ingredients:
- For the Steak:
- 2 ribeye steaks (about 1-inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
- For the Eggs:
- 4 large eggs
- 1 tablespoon butter
- Salt and black pepper, to taste
Instructions:
- Prepare the Steak:
- Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps ensure even cooking.
- Season both sides of the steaks generously with salt and black pepper.
- Cook the Steak:
- Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot.
- Add the olive oil to the pan and swirl to coat.
- Place the steaks in the pan and cook without moving them for about 3-4 minutes, or until a good sear forms.
- Flip the steaks and add the butter, garlic, and rosemary/thyme to the pan.
- Continue cooking, spooning the melted butter and herbs over the steaks, for another 3-4 minutes for medium-rare, or longer if desired.
- Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes before slicing.
- Prepare the Eggs:
- While the steaks are resting, heat another pan over medium heat.
- Add the butter and let it melt.
- Crack the eggs into the pan and cook them to your desired doneness. For sunny-side up, cook until the whites are set but the yolks are still runny. For over-easy, flip the eggs after the whites are set and cook for an additional minute.
- Season the eggs with salt and black pepper.
- Serve:
- Slice the steaks against the grain and arrange them on plates.
- Add the eggs to the plates.
- Garnish with additional fresh herbs if desired and serve immediately.
Enjoy your classic steak and eggs!
