How to Make the Best Steak and Eggs
Eating a steak for breakfast is a bold move. On a scale of one to a lumberjack, that’s roughly nine. But even if you consider yourself the Ron Swenson type, starting the day with a receptionist is setting yourself up for sleepiness, and some cuts are more suitable for a morning meal than others.
A good breakfast steak should be flavorful, but not overly flavorful – you want the eggs to shine – decently marbled, but not too greasy or overcooking so you don’t have to waste too much time in the morning. over a hot stove.
Denver Steak, a relatively new option , is the perfect steak for breakfast . It’s like a cheaper and softer ribeye. It’s not as well marbled as ribeye, but it’s actually a good thing since it takes less time in the pan – quick-cooked fatty steaks can make them chewy – and are less likely to smoke your kitchen first thing in the morning.
As for the eggs, I wanted to be able to cook them in the same cast iron skillet as the steak. Cooking eggs in cast iron probably sounds awful, but I’m not suggesting you chat or even fry in oil. Olive oil – and there is a lot of it – is your friend here. Fry eggs in a pool of sizzling olive oil for crispy edges and shiny liquid yolks without sticking in the pan, and it only takes a few minutes. To make this classic diner combo you’ll need:
- 1 Denver steak (7-8 ounces)
- Salt
- A little vegetable oil
- Olive oil
- 2 eggs
Preheat oven to 200 ℉. Remove the steak from the refrigerator and season with salt on both sides. Heat a cast iron skillet over high heat until water droplets rise and dance around the skillet. Add a healthy stream of vegetable oil and wipe the access with a paper towel (use tongs if desired). Blot the steak with another paper towel and cook for 2-3 minutes on each side, until you get a nice crust. Remove steak from skillet, wrap in foil, place in oven and turn off oven.
Turn off the stove, remove the pan from the heat and, using the utmost care and caution, rinse it with about a quarter of a glass of warm water in the sink (visually observing it from the tap), stirring the water inside the pan until it stops bubbling so viciously. Place the pan back on the hot stove and wipe off any excess water with a paper towel held by tongs. Add enough olive oil to form a 1/8-inch layer on the bottom of the skillet, then turn the heat back on to medium. Allow the butter to heat until it starts to shimmer, then split two eggs into two tins or cups (this will make pouring the butter into the skillet more tender and prevent the yolks from breaking).
Gently add the eggs to the butter and stand aside as they will sizzle, fuss and spit hot butter at you. When the edges are crispy and the whites are bubbling around the yolk, remove the steak from the oven, place it on a plate and (carefully) remove the eggs with a slotted spatula. Place them next to the steak, season with salt and pepper, and enjoy a large cup of black coffee.