Steak and Eggs

A hot cast-iron sear, a measured rest, and eggs cooked in the same pan make this straightforward diner-style steak-and-eggs plate.

25 min

2 servings

Ingredients

1 tbsp unsalted butter

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 large eggs

2 slices sturdy bread, optional for toast

1 cup prepared breakfast potatoes, optional side

Cast-iron skillet · Instant-read thermometer · Tongs · Thin spatula · Toaster or microwave, optional

Use a thermometer

Check the thickest center of the steak before it leaves the skillet, then let it rest off heat before slicing.

Keep the order simple

The steak rests while the eggs cook, so both can be plated hot without returning the beef to the skillet.

01. Set plates nearby and prepare optional toast or warm the prepared breakfast potatoes separately.

02. Pat the sirloin dry and season it on both sides; if using the listed strip-steak alternative, prepare it the same way.

03. Heat the cast-iron skillet over high heat until very hot with a faint wisp of smoke.

04. Sear 3 to 4 minutes per side, baste with butter near the end, and verify 145 F at the thickest center before removing the steak.

05. Rest the steak off the skillet for at least 3 minutes before slicing so the safe rest is complete.

06. Lower the heat and melt the remaining butter in the same pan, swirling it with the steak drippings.

07. Fry the eggs sunny-side up or flip them for the requested yolk texture; fully cooked eggs have firm yolks at 160 F.

08. Slice the steak across the grain and serve promptly with the eggs and optional toast or breakfast potatoes.