Ultimate Steak and Eggs Recipe Delights

Introduction

Steak and eggs is a classic dish that brings together the rich flavors of perfectly cooked steak and the simplicity of fried eggs. This recipe for “Best Ever Steak and Eggs,” inspired by Damn Delicious, elevates the traditional combination with a vibrant herb sauce that adds freshness and depth. Whether you’re serving it for breakfast, brunch, or a hearty dinner, this dish is sure to impress.

Detailed Ingredients with measures

– ½ cup chopped fresh parsley leaves
– ½ cup chopped fresh basil
– 2 tablespoons chopped fresh chives
– 1 small shallot, diced
– 2 cloves garlic, minced
– ¼ teaspoon crushed red pepper flakes
– ⅓ cup extra virgin olive oil
– 1 tablespoon red wine vinegar
– Kosher salt and freshly ground black pepper, to taste
– 1½ pounds skirt steak
– 1 tablespoon canola oil
– 6 fried eggs

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Yield

4 servings

Enjoy your meal!

Detailed Directions and Instructions

Prepare the Herb Sauce:

In a medium bowl, combine the parsley, basil, chives, shallot, garlic, and crushed red pepper flakes. Whisk in the olive oil and red wine vinegar until well combined. Season with salt and freshly ground black pepper to taste. Set aside.

Season the Steak:

Pat both sides of the skirt steak dry using paper towels. Season the steak with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.

Cook the Steak:

Heat a large cast iron skillet over medium-high heat until very hot, approximately 1-2 minutes. Add the canola oil to the skillet. Place the seasoned steak in the center of the skillet. Cook until a dark crust forms, about 4-5 minutes. Using tongs, flip the steak and cook for an additional 3-4 minutes, or until it reaches your desired level of doneness. Remove the steak from the skillet and let it rest for 5 minutes.

Slice and Serve:

Thinly slice the rested steak against the grain. Serve the sliced steak with the prepared herb sauce drizzled over the top. Accompany with fried eggs.

Notes

Steak Doneness:

For a medium-rare steak, aim for an internal temperature of about 130-135°F. Adjust cooking time accordingly based on your preferred doneness.

Herb Sauce Variations:

Feel free to experiment with different herbs like cilantro or dill for a unique flavor profile.

Serving Suggestions:

This dish pairs well with crusty bread to soak up any extra herb sauce.

Cook techniques

Chopping herbs

Chop fresh herbs like parsley, basil, and chives with a knife, using a rocking motion while keeping the tip of the knife on the cutting board for even pieces.

Preparing herb sauce

Combine chopped herbs, shallot, garlic, and red pepper flakes in a bowl. Whisk with olive oil and vinegar until mixed well, then season to taste.

Drying steak

Pat both sides of the steak dry with paper towels to ensure a good sear.

Seasoning steak

Sprinkle kosher salt and freshly ground black pepper evenly over the steak, allowing the flavors to penetrate the meat.

Cooking steak

Use a preheated cast iron skillet for a great sear. Heat the skillet until very hot, add canola oil, and place the steak in the center without overcrowding.

Checking steak doneness

Cook steak until a dark crust forms, then flip and continue cooking until desired doneness is achieved, using a meat thermometer if needed.

Letting steak rest

Rest steak for about 5 minutes after cooking to allow juices to redistribute for a more tender and juicy result.

Slicing steak

Thinly slice the rested steak against the grain for maximum tenderness, serving immediately.

Frying eggs

Fry eggs in a hot skillet until whites are set and yolks are cooked to desired doneness, serving alongside the steak.

FAQ

What type of steak is best for this recipe?

Skirt steak is ideal for this recipe due to its flavor and tenderness when cooked properly.

Can I use other types of steak?

Yes, other cuts like flank steak or ribeye can be used, but cooking times may vary based on thickness and fat content.

What if I don’t have fresh herbs?

Dried herbs can be substituted, but the flavor will be less vibrant. Use about one-third the amount of dried herbs as fresh.

How do I know when the steak is done cooking?

Using a meat thermometer can help; aim for 130°F (medium-rare) or 140°F (medium) for optimal doneness.

Can I make the herb sauce in advance?

Yes, the herb sauce can be made in advance and stored in the refrigerator for a few days in an airtight container.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are gluten-free, making it suitable for those with gluten sensitivities.

What sides pair well with steak and eggs?

Consider serving with roasted potatoes, sautéed vegetables, or a fresh salad for a balanced meal.

Conclusion

The “Best Ever Steak and Eggs” recipe showcases a delightful combination of flavors and textures. The herb sauce enhances the rich taste of the steak while the fried eggs provide a creamy complement. This dish is perfect for any meal of the day, promising satisfaction with every bite.

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