Steak & Eggs

Prep Steps

• 1/2 cup butter, until bubbling hot {do:melt}
• 4 slices sourdough bread {do:toast}

The Steaks

Take out of the fridge 20–30 minutes before cooking to come to room temperature...

• 1 1/2 lbs thin-cut steak, about 1/2 inch thick

Note: T-bone, flank or chuck eye steaks all work.

Season both sides with...

• 1 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Note: Thin steaks cook fast, so a smoking hot skillet is key. It builds a deep, dark crust before the inside overcooks.

Heat a cast-iron skillet until smoking hot and add...

• 1 tbsp butter
• 1 tbsp olive oil

Sear the steaks 1 1/2–2 minutes per side, then set aside to rest. Keep the fat in the skillet.

The Chimi-Hollandaise

While the steak rests, add to a blender...

• 2 egg yolks
• 1 tbsp lemon juice
• 1 clove garlic
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1/8 tsp red pepper flakes
• 1 pinch kosher salt

Turn the blender on high and slowly stream in...

• 1/2 cup butter, melted and bubbling hot

Note: The butter must be bubbling hot when it hits the blender. Its heat is what cooks the egg yolks and thickens the sauce.

The Eggs

Set the same skillet over medium-high heat and crack directly into the leftover fat...

• 4 large eggs

Note: Hungry? Fry two eggs per person.

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

Assemble

Slice the steak thinly against the grain. Layer the steak and a crispy-edged fried egg over...

• 4 slices sourdough bread, toasted

Note: Toasted English muffins work too.

Spoon the bright green sauce over the yolks and serve right away.