Steak and Eggs

Steak and eggs might be simple, but when done right, it feels like pure luxury. I like to rub a little oil directly on the steaks — not the pan — for an even sear without the smoke, then baste them with butter for incredible flavor. Cooking the eggs in the same pan picks up all those rich, savory drippings, turning a classic combo into something unforgettable.

📝 Ingredients

• 24 ounce ribeye steaks (see notes)
• 1 teaspoon sea salt ( + more for the eggs)
• 1/2 teaspoon pepper ( + more for the eggs)
• 1 tablespoon avocado oil (see notes)
• 2 tablespoons butter
• 8 large eggs
• Red pepper flakes and finely minced parsley (to serve)
• Roasted potatoes (for serving)

👨‍🍳 Instructions

1. 1season steak: Pat the steaks dry with a paper towel and then season both sides with salt and pepper. Drizzle the oil over the steaks and pat it in so that the oil coats the surface evenly.
2. 2sear steak: Heat a large, cast iron pan over medium-high heat, until it is smoking. Add the steaks and cook undisturbed for 3 minutes, until a nice crust forms. Flip the steaks over and cook on the other side for 2 minutes.
3. 3add butter: Lower the heat to medium and add 1 tablespoon of the butter, spooning the melted butter over the steaks, and cook for 1-2 minutes more, until the steak is done to your liking.
4. 4rest steak: Remove the steak from the pan and let it rest on a cutting board uncovered.
5. 5cook eggs: Lower the heat to medium-low and add the remaining tablespoon of butter to the pan. Once it melts, crack the eggs into the pan. If needed, cook the eggs in 2 batches. Sprinkle a little salt and pepper over the eggs, cover the pan, and cook them for 2 minutes, until the whites are set and the yolks are brightly colored and runny.
6. 6slice steak and serve: Slice the steaks against the grain and serve them with the eggs and roasted potatoes. Sprinkle some red pepper flakes and parsley over the steak and eggs.