STEAK AND EGGS | MARTHA STEWART
Order up! Make this diner classic at home with our recipe for steak and eggs. An assertive scallion relish provides the unifying sauce on this plate—it goes with everything.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Total Time 30 minutes
Prep Time 10 minutes
Number Of Ingredients 12
Steps:
- For the Scallion Relish: In a small bowl, combine the oil, scallions, parsley, vinegar, pepper, and garlic. Season with salt and pepper. Cover and refrigerate until ready to serve.
- For the Steak and Eggs: Heat a large cast iron skillet over medium-high and pour in 1 tablespoon of the oil. Add the steak and cook until golden on both sides and center reaches 125°F for medium-rare, about 5 minutes per side. Transfer steak to a cutting board and remove skillet from heat.
- Drain excess fat from skillet and wipe clean. Place skillet over medium heat and pour in the remaining 2 tablespoons of oil. Crack the eggs into the skillet, season with salt and pepper, and cook until whites are just set, and yolks are still runny, about 5 minutes; transfer to plates.
- Thinly slice the steak and arrange on plates with eggs. Dollop with scallion relish and hot sauce and serve with toast or roasted potatoes.
BEST STEAK & EGGS RECIPE - HOW TO MAKE STEAK & EGGS
Steak & Eggs is a classic dish, perfect for any meal, any day—and here's the best way to make it.
Provided by DELISH.COM
Categories gluten-free low sugar nut-free dinner party weeknight meals dinner main dish meat
Total Time 1 hours
Prep Time 30 minutes
Cook Time 0S
Yield 2 servings
Number Of Ingredients 10
Steps:
- Remove steak from refrigerator and let come to room temperature, 30 minutes. Rub steak with 1 tablespoon vegetable oil and season all over with 1 ½ teaspoon salt, 1 teaspoon pepper, and ¾ teaspoon paprika. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total. Reduce heat to medium-low and add butter to pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 50ºC for medium rare, 55°C for medium. Transfer steak onto a cutting board and let rest about 10 minutes. Meanwhile, heat remaining oil in a nonstick skillet over medium heat until shimmering. Crack egg into pan and cook 3 to 4 minutes, or until white is set and edges are just beginning to brown. Remove from pan and season with salt and pepper. Slice steak into 2.5cm strips on a bias, against the grain. Serve steak with eggs and potatoes. Garnish with herbs and season with more salt, pepper, and paprika to taste.
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