Steak and Eggs

Instructions

step 1 Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature. Season both sides generously with salt and pepper.
step 2 Heat a skillet or cast-iron pan over medium-high heat. Add olive oil.
step 3 Once the pan is hot, add the steak. Sear for 3–4 minutes on each side for medium-rare, or adjust to your desired doneness.
step 4 In the last minute of cooking, add the butter to the pan and spoon it over the steak to baste. Remove steak and let it rest for 5 minutes.
step 5 In a separate skillet, heat a little oil or butter over medium heat. Crack in the eggs and cook until whites are set and yolks are still runny (sunny-side up).
step 6 If using, drizzle chili oil or sprinkle chili flakes over the eggs.
step 7 Slice the rested steak and serve alongside the eggs. Garnish with parsley and serve with chimichurri or hot sauce on the side if desired.

Storage and Reheating Tips

Steak and eggs are best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat the steak gently in a pan over low heat and warm the eggs in a microwave for 20–30 seconds, though they may lose some texture. Alternatively, cook fresh eggs to serve with reheated steak.