Steak and Eggs

What to Put on the Table With Steak and Eggs

• Hash browns
• Buttered toast
• Black coffee

How to Cook Steak and Eggs

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1. Pat the steaks dry with kitchen paper and season both sides with the salt and pepper.

   Mark done

2. Heat the oil in a large heavy frying pan over high heat until it just begins to smoke. Add the steaks and sear for 3 minutes without moving them, until a deep brown crust has formed. Turn and sear for 2 to 3 minutes more for medium-rare.

   Mark done Start 2 min timer

3. Add the butter and thyme to the pan, tilt the pan and spoon the foaming butter over the steaks for 1 minute. Lift the steaks onto a board and rest for 5 minutes.

   Mark done Start 1 min timer

4. Lower the heat to medium and crack the eggs into the same pan. Fry for 2 to 3 minutes, spooning a little of the fat over the whites, until the whites are set and the yolks are still runny.

   Mark done Start 2 min timer

5. Slice the steaks against the grain and serve with the eggs and hash browns or toast, pouring over any juices from the board.

   Mark done

Worth Knowing Before You Cook

Dry the steaks thoroughly. A wet surface steams, and a steak that steams is grey instead of brown.

Leave the steaks alone while they sear. Moving them stops the crust from forming, and the crust is where most of the flavour is.

Rest the meat before slicing. The juices redistribute, and a steak cut too soon leaves a pool on the plate.

Storing and Reheating

Best eaten straight away. Leftover sliced steak keeps in the fridge for 2 days. Do not store the cooked eggs.

Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.