Steak & Eggs

The Steaks

Pull the meat out of the fridge early to hit room temperature, then season both sides of your...

• thinly sliced steaks (T-bone, flank, chuck eye)

With a quick rub of...

• kosher salt
• pepper
• garlic powder
• a touch of brown sugar (optional, for browning)

Note: Because thin steaks cook incredibly fast, a smoking hot skillet is critical to developing a deep, dark crust before the inside overcooks.

In a scorching hot cast-iron skillet, sear the meat for 1.5 to 2 minutes per side with...

• a knob of butter
• olive oil
• 1 sprig fresh rosemary (optional)

Set the steaks aside to rest.

The Chimi-Hollandaise Sauce

While the steak rests, make a Chimichurri-Hollandaise sauce by adding to a blender...

• 2 egg yolks
• 1 tbsp lemon juice
• 1 garlic clove
• A handful of fresh parsley
• A handful of fresh cilantro
• A pinch of red pepper flakes
• A pinch of salt

Turn the blender on high and slowly stream in while bubbling hot...

• 1/2 cup melted butter

Note: The butter must be bubbling hot when it hits the blender; its residual heat is what safely cooks the egg yolks and creates the thick emulsion.

The Finish

In the same skillet used to cook the steaks, over medium-high heat, crack directly into the residual fat...

• 1–2 eggs per person

Spoon the hot fat over the egg whites to set them quickly while keeping the yolks perfectly runny.

Slice the steak thinly, then assemble everything by layering the beef and a crispy-edged fried egg over a piece of crunchy...

• toasted sourdough or english muffins

Drape the bright green hollandaise across the yolk, serve immediately, and enjoy!