Steak and Eggs
Classic steak and eggs for a protein-packed morning.
- 13 oz 1" thick New York strip steak
- 2 tbsp vegetable oil
- 1 tspn Kosher salt
- 1 tspn ground black pepper
- 3/4 tspn smoked paprika
- 2 tbsp butter
- 4 eggs
- roasted potatoes for serving
- parsley for garnish
- dill for garnish
Let the steak come to room temp.
Rub 1 tbsp of the vegetable oil on the steak and then season with 1 1/2 tspn salt, 1 tspn pepper, and 3/4 tspn paprika.
Place a cast-iron skillet over medium-high heat and preheat. Cook the steak until a dark golden crust starts to form. Flip and do the same for the other side.
Reduce the heat to medium-low. Add the butter to the skillet and tilt the skillet so a pool of melted butter forms on one side. Use a spoon to baste the steak with the butter for create a much deeper golden crust. Flip and repeat. Use a meat thermometer to check for doneness of the steak.
Let the steak rest on a cutting board for about 10 minutes.
Heat the remaining vegetable oil in a non-stick pan on medium-heat. Cook eggs until the egg white is set and its edges are starting to brown. Plate and season with salt and pepper.
Slice the steak into 1" strips against the grain. Serve with the eggs and roasted potatoes.