Recipe 06 of 08

Steak & Eggs

Seared steak and fried eggs in one skillet, basted with garlic rosemary butter.

Recipe by Sommer Collier, A Spicy Perspective. Full original: aspicyperspective.com/steak-and-eggs

• Time15 min
• Serves4
• GearOne pan

photo coming

Ingredients

• 2 steaks, 1 inch thick: NY strip, ribeye or sirloin
• 4 teaspoons steak seasoning
• 8 large eggs
• 2 tablespoons ghee, or 1 tablespoon butter plus 1 tablespoon olive oil
• 1 tablespoon chopped parsley
• Optional: toast, hash browns or smashed potatoes, ranchero sauce or chimichurri
• 1 tablespoon butter Our extra
• 2 garlic cloves, smashed Our extra
• 2 sprigs fresh rosemary Our extra

Method

1. Season the steaks on both sides with 3 teaspoons of the steak seasoning. Keep the last teaspoon for the eggs.

2. Heat a big cast-iron or nonstick skillet on medium-high. Melt 1 tablespoon of ghee, lay in the steaks and sear 3 to 4 minutes a side for medium-rare.

3. Our extra: for the last minute, drop the butter, smashed garlic and rosemary into the pan. Tilt the pan and keep spooning the foaming butter over the steaks.

4. Move the steaks to a plate and cover them loosely with foil to rest.

5. Scrape out any burnt bits so the eggs don't stick, and turn the heat down to medium.

6. Add the rest of the ghee, crack in the eggs and sprinkle them with the last teaspoon of seasoning. 2 to 3 minutes for sunny side up. Small pan? Do them in batches.

7. Slice the steak into thin strips, about 1/4 inch, across the grain. Parsley on top. Toast or potatoes on the side if you want them.

All recipes