Steak & Eggs

 

I was in the grocery store and spied a couple of strip loin steaks marked down by 50 % because this was their sell by date. How could I resist. I had to pick them up. My mouth was watering.  A good steak, cooked properly, is really high on my list of the foods that I love!

I had seen a recipe on Delish for Easy Steak & Eggs a few days ago that had really called to me. They touted it as a weekend breakfast dish, but for me, I thought this would be more of a supper dish.   Breakfast for supper has always been one of my favorite things! 

 

My steaks were only 1/2 inch thick, whereas theirs were 1 inch thick so I did adapt my timings a bit to accommodate that change.  There is nothing worse than an overcooked steak. Even the priciest steak is ruined by over-cooking and there is no coming back from that.

I like my steaks to be rare, so if you like your steaks done more, then simply cook them for at tiny bit longer, bearing in mind that it doesn't take long for a steak to go from medium to ugh. For medium-rare you will want the meat to show a temperature between 120-125*F/49-52*C  on a meat thermometer, and for medium you will want your temp to read 130*F/54*C.

Remember it will continue to cook a bit more while resting.

 

The first time I ever saw eggs fried in oil was when I was living in Suffield, Alberta.  The British always cooked their eggs in oil. It seemed really weird to me, but it only makes sense. In order to cook your eggs properly if you use butter, the butter will burn.

Burnt butter is not tasty.

I have used oil today in the traditional British way.  It gives your eggs nice crispy brown, almost ruffly edges.  Beautiful. 

 

WHAT YOU NEED TO MAKE STEAK & EGGS

Steak, eggs, some seasonings and some fat. Its simple really. If you use the freshest and best that you can afford, you can't go wrong!

• 2 small strip loin steaks (each about 6 ounces in weight)
• 2 TBS canola oil, divided
• 1 tsp fine sea salt, plus more for seasoning to taste
• 1 tsp fine ground black pepper, plus more for seasoning to taste
• 1/2 tsp garlic powder (not salt)
• 1/2 tsp onion powder (not salt)
• 1/2 tsp smoked paprika
• 2 TBS butter
• 4 large free range eggs
• fresh ground black pepper

 

I only ever buy and use free range eggs.  I made a conscious decision a number of years back to always do that. I refuse to support the inhumane industry that produces eggs from caged hens.

They don't really cost that much more and I believe that they taste better.  I am lucky in that I have an egg producer just around the corner from my place. You can actually see the hens running around the yard. Its lovely. In another life, I would have my own hens.

See how  lovely and yellow those yolks are?  Simply beautiful and just right for dipping your strips of steak into.

My first husband's family were farmers.  They had battery hens. I used to work in the hen house sometimes at the weekend, grading eggs.  I never saw inside the battery. I am glad that I didn't.  I have been educated since them and I would never ever buy or use an egg produced in that manner again, let alone grade them.

You have to pick your battles and that is one of mine.

 

I used strip loin steaks that were 1/2 inch thick and on the smaller side, each one only being about 6 ounces in weight. (170g each)  You could use a thicker and larger steak if you wish, but do be advised the cook time will increase slightly.  If you still to the internal temperatures suggested you can't go wrong.

You can use sirloin, or strip loin, or rib eye, flank or even hanger steak. Bear in mind that the tougher steaks will be very tough if overcooked.  You want a steak that is well marbled with fat.  Those are the best kind to pick.

 

HOW TO COOK STEAK & EGGS

Its really quite simple and not complicated in the least.  Throw a hashbrown in the oven before you start for a lovely side dish.

Remove your steak from the refrigerator and allow it to come to room temperature (this will take about half an hour.)

Whisk together 1 1/2 tsp of salt, 1 tsp of the pepper, the onion powder and garlic powder and the smoked paprika, combining it well together.

 

Rub 1 TBS of the oil all over your steaks. Rub the seasonings into both steaks.

Heat a medium sized cast iron skillet over medium high heat. Add the steaks and sear for about 2 - 2 1/2 minutes per side, depending on the thickness of your steaks.

Reduce the burner heat to medium-low. Add the butter to the pan. Tilt the pan towards you so that the butter pools in the bottom half of the skillet. Using a spoon, baste the steaks with the butter for about a minute, then flip over and repeat. Remove the steaks to a plate and tent to keep warm. Leave to rest for about 10 minutes.

 

Using a clean, large, non-stick skillet heat the remaining oil over medium heat until it begins to shimmer. Break the eggs into the pan carefully. Cook for 3 to 4 minutes, basting the whites of the eggs with the hot fat, until the whites are completely set and the edges are starting to brown.

Slice the steaks into strips on the bias, working against the grain.

Serve the hot eggs, two per place along with the slices steak. Season with more salt and freshly ground black pepper to taste. I served some cheeky hash brown patties on the side.

 

If you didn't want to do a hashbrown on the side you could do a simple pan of fried potatoes, or even roasted potatoes. 

One of my favorite ways to fry potatoes is my recipe here for Crispy Fried Potatoes.  They're lovely. 

This really was a lovely supper. Deeply satisfying and incredibly delicious.  Simple and yet incredibly tasty. The perfect weeknight supper or weekend breakfast. You choose! 

Eggs really do make for a lovely supper. Here are some of my favorite ways of cooking them:


CRISPY TORTILLA EGGS - These eggs are so delicious that the week I discovered them I cooked the three times for our supper.  Simple. cheesy and tasty, with just a touch of Tex Mex flavor added.  Crispy tortilla, melting cheese, perfectly cooked egg, a garnish of green tabasco and sriracha sauces drizzled over top and a smattering sprinkle of fresh spring onions. Delicious!

BAKED EGGS WITH SWISS CHARD AND GARLIC CROUTONS - This is the perfect time of year to be using some of that early Swiss chard that is coming up in the garden. Lightly sauteed and layered in individual baking dishes with some buttery homemade croutons, a farm fresh egg broken over top and then baked to perfection. Such a simple thing and yet so incredibly tasty.

Yield: 2

Author: Marie Rayner

Steak & Eggs

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Perfectly cooked and seasoned steak, served with beautifully cooked fried eggs. What's not to love?

Ingredients

• 2 small strip loin steaks (each about 6 ounces in weight)
• 2 TBS canola oil, divided
• 1 tsp fine sea salt, plus more for seasoning to taste
• 1 tsp fine ground black pepper, plus more for seasoning to taste
• 1/2 tsp garlic powder (not salt)
• 1/2 tsp onion powder (not salt)
• 1/2 tsp smoked paprika
• 2 TBS butter
• 4 large free range eggs
• fresh ground black pepper

Instructions

1. Remove your steak from the refrigerator and allow it to come to room temperature (this will take about half an hour.)
2. Whisk together 1 1/2 tsp of salt, 1 tsp of the pepper, the onion powder and garlic powder and the smoked paprika, combining it well together.
3. Rub 1 TBS of the oil all over your steaks. Rub the seasonings into both steaks.
4. Heat a medium sized cast iron skillet over medium high heat. Add the steaks and sear for about 2 - 2 1/2 minutes per side, depending on the thickness of your steaks.
5. Reduce the burner heat to medium-low. Add the butter to the pan. Tilt the pan towards you so that the butter pools in the bottom half of the skillet. Using a spoon, baste the steaks with the butter for about a minute, then flip over and repeat. Remove the steaks to a plate and tent to keep warm. Leave to rest for about 10 minutes.
6. Using a clean, large, non-stick skillet heat the remaining oil over medium heat until it begins to shimmer. Break the eggs into the pan carefully. Cook for 3 to 4 minutes, basting the whites of the eggs with the hot fat, until the whites are completely set and the edges are starting to brown.
7. Slice the steaks into strips on the bias, working against the grain.
8. Serve the hot eggs, two per place along with the slices steak. Season with more salt and freshly ground black pepper to taste. I served some cheeky hash brown patties on the side.

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