The Best Steak And Eggs Recipes

THE BEST STEAK AND EGGS!

Steps:

• Prepare polenta or grits according to package directions. Stir in the butter, season to taste with salt and pepper and keep warm.
• Saute spinach in a tablespoon of olive oil in a large skillet over medium high heat until wilted. Remove from skillet and cover to keep warm. Wipe out skillet.
• Add remaining olive oil to skillet and cook steaks over high heat for 2 minutes per side for medium rare. Remove and cover with foil to keep warm.
• Poach the eggs while the steak is resting, or if you really like them sunny side up do them that way. One way or the other, you want the yolks nice and runny.
• Assemble as follows on two plates: Half the polenta, the steak, half the spinach, topped with an egg. Grind a little pepper on top and serve at once.

STEAK AND EGGS

Steps:

• Preheat the oven 350 degrees F.
• Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.
• Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
• While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
• Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.

STEAK AND EGGS

Steps:

• Rub steaks with steak seasoning and salt. Wrap a slice of bacon around each steak and let come to room temperature, about 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Melt 1 tablespoon butter in a cast iron skillet over medium heat. Add steaks and sear for 1 minute per side.
• Transfer the skillet to the preheated oven and bake to medium-rare or medium, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
• Remove from the oven and transfer steaks to a plate. Tent with foil to let the juices set while you cook the eggs.
• Wipe the excess grease from the skillet, add the remaining 1 tablespoon butter, and place over medium heat. Gently crack eggs into the skillet, being careful not to break the yolks as you're preparing these sunny-side up.
• Drop 1 tablespoon water into the skillet to make a rush of steam and cover immediately so the steam can help cook the eggs without letting the bottoms burn. Cook until the whites are cooked through but the yolks are still runny, 1 to 2 minutes.
• Remove from the pan and serve with the steaks.

STEAK AND EGGS

Steps:

• 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.