Steak and Eggs

Take the steak out of the fridge and pat it dry with paper towels.

Season the steak with salt and pepper, and set it aside for 20 minutes to come to room temperature.

You want your meat to cook evenly from edge to center, therefore, the closer it is to room temperature, the more evenly it will cook.

Melt the butter and heat the oil in a large 12-inch cast iron skillet set over medium-high heat.

Add steak to the hot skillet and cook for about 3 to 4 minutes per side, or until browned.

Push the steak to the side and reduce heat to medium-low.

Add the eggs to the skillet, careful not to break the yolk. To prevent breaking up the yolks, I crack the eggs in a cup with a spout, first, then I carefully add them to the skillet, one by one.

Season eggs with salt and pepper.

When the whites of the eggs start to set, cover the skillet with a lid and cook for 2 to 3 minutes, or until eggs are done.

At this point, steak’s internal temperature should register between 130˚F and 135˚F. Use an Instant Read Meat Thermometer to check for doneness.

Remove steak from skillet and transfer to a cutting board; let it stand 5 minutes before cutting.

Meanwhile, in a blender combine olive oil, parsley, garlic, red wine vinegar, lemon juice, salt, and pepper; pulse until thoroughly combined.

Serve steak and eggs with 2 tablespoons garlic sauce per person.

NOTES