📝 About This Recipe
This elevated take on the quintessential American breakfast combines a perfectly seared, butter-basted ribeye with silky sunnyside-up eggs. We've enhanced this protein-packed classic with a vibrant, herbaceous compound butter that melts into the warm meat, creating a luxurious sauce right on your plate. It is the ultimate weekend brunch indulgence, offering a sophisticated balance of rich fats, savory salt, and bright acidity.
🥗 Ingredients
The Steak
- 1 piece Ribeye or New York Strip Steak (12-14 oz, at least 1.5 inches thick, at room temperature)
- 1 tablespoon Kosher Salt (plus more to taste)
- 2 teaspoons Black Pepper (freshly cracked)
- 2 tablespoons Grapeseed or Avocado Oil (high smoke point oil)
- 3 tablespoons Unsalted Butter (for basting)
- 2 sprigs Fresh Rosemary
- 3 cloves Garlic (smashed)
Chimichurri Butter
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1 tablespoon Fresh Parsley (finely minced)
- 1 teaspoon Fresh Oregano (finely minced)
- 1/4 teaspoon Red Chili Flakes
- 1/2 teaspoon Red Wine Vinegar
The Eggs & Garnish
- 4 pieces Large Eggs (farm fresh if possible)
- 1 tablespoon Unsalted Butter (for the eggs)
- 1 pinch Flaky Sea Salt (for finishing)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Remove the steak from the refrigerator 45 minutes before cooking. Pat it extremely dry with paper towels and season generously on all sides with kosher salt and cracked black pepper.
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2
In a small bowl, combine the 4 tablespoons of softened butter, minced parsley, oregano, chili flakes, and red wine vinegar. Mix until smooth, roll into a log using parchment paper, and set aside.
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3
Place a large cast-iron skillet over medium-high heat until it begins to wisps of smoke appear. Add the high-smoke point oil and swirl to coat.
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4
Carefully lay the steak into the pan, laying it away from you to avoid oil splatter. Sear undisturbed for 3-4 minutes until a deep, dark crust forms.
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5
Flip the steak. Immediately add the 3 tablespoons of basting butter, smashed garlic cloves, and rosemary sprigs to the pan.
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6
Tilt the pan slightly so the melting butter pools at the bottom with the aromatics. Use a large spoon to continuously pour that hot, flavored butter over the steak for the next 3 minutes.
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7
Check the internal temperature with a meat thermometer. For medium-rare, remove the steak at 130°F (54°C). Transfer to a warm plate and let it rest for at least 8 minutes.
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8
While the steak rests, wipe out the excess grease from the skillet (or use a separate non-stick pan) and set over medium-low heat. Add 1 tablespoon of butter.
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9
Crack the eggs into the pan carefully. Cook slowly until the whites are completely set but the yolks remain liquid and bright yellow, about 3-4 minutes.
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10
Slice the rested steak against the grain into 1/2-inch thick strips.
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11
Arrange the steak slices on two warmed plates. Top each steak with a thick disc of the Chimichurri Butter.
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12
Slide two eggs onto each plate next to the steak. Sprinkle the eggs with flaky sea salt and garnish the entire dish with fresh chives.
💡 Chef's Tips
Always pat your steak dry; moisture is the enemy of a good crust. Use a meat thermometer to ensure perfect doneness—resting the meat is non-negotiable for juiciness. If you prefer your eggs over-easy, flip them gently for only 30 seconds to keep the yolk runny. For a leaner option, a Filet Mignon works beautifully, but reduce the basting time slightly. If the garlic in the pan starts to turn dark brown, place it on top of the steak to stop it from burning and becoming bitter.
🍽️ Serving Suggestions
Serve with crispy smashed Yukon Gold potatoes seasoned with garlic and thyme. A side of lightly dressed arugula with lemon vinaigrette cuts through the richness of the beef. Pair with a bold Bloody Mary or a strong French Press coffee. Warm sourdough toast is essential for mopping up the egg yolks and herb butter.