Steak and Eggs
Classic steak and eggs for a protein-packed morning.
Ingredients
- 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
Instructions
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Let the steak come to room temp.
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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.
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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.
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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.
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Let the steak rest on a cutting board for about 10 minutes.
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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.
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Slice the steak into 1" strips against the grain. Serve with the eggs and roasted potatoes.
