One-Pan Steak and Eggs with Garlic-Herb Butter

By Sprig Originals ✓ · cooked up in Sprig

A steakhouse brunch plate scaled to one skillet and one home-friendly steak: a thick New York strip seared hard, basted with garlic-herb butter, then rested while the eggs fry in the seasoned beef fat left behind. Clear internal temps and minute-by-minute timing take the guesswork out of both the steak and the yolks.

Ingredients

• 1 New York strip steak, 12–14 oz and 1 1/4 inches thick
• 1 1/4 tsp kosher salt
• 1/2 tsp coarsely ground black pepper
• 1 tbsp neutral oil, such as grapeseed or canola

• 3 tbsp unsalted butter
• 3 garlic cloves, smashed and peeled
• 4 thyme sprigs
• 1 rosemary sprig

• 4 large eggs
• flaky sea salt, for finishing
• freshly ground black pepper
• 2 tsp finely chopped chives or flat-leaf parsley
• 2 slices thick sourdough toast, for serving (optional)

Instructions

1. At least 40 minutes and up to 12 hours ahead, pat the steak completely dry and season it all over, including the edges, with the kosher salt and coarse pepper. Set it on a rack or plate and leave it uncovered at room temperature for 40 minutes (or refrigerate uncovered for up to 12 hours, then rest at room temperature 30 minutes before cooking). A dry, room-temperature surface is what gives you a crust in a home skillet.
2. Crack the eggs into two small bowls, two per bowl, so they are ready to slide into the pan without fumbling. Set out a cutting board and a plate for resting the steak, and have an instant-read thermometer within reach.
3. Heat a 12-inch cast-iron or heavy stainless skillet over medium-high for 4 to 5 minutes, until a drop of water flicked in evaporates on contact. Add the neutral oil and swirl; it should shimmer and just barely wisp smoke.
4. Lay the steak in the pan away from you and press it flat for 5 seconds. Sear undisturbed for 3 minutes, until a deep brown crust forms, then flip and sear the second side 2 minutes. Reduce the heat to medium.
5. Add the butter, smashed garlic, thyme, and rosemary to the pan. Tilt the skillet toward you and, using a spoon, baste the steak continuously with the foaming butter for 90 seconds to 2 minutes, flipping once halfway. If the butter smells nutty and brown that is perfect; if it starts to smell scorched, pull the pan off the burner for 20 seconds.
6. Start checking temperature at the thickest part: 120°F for rare, 128°F for medium-rare, 135°F for medium, 145°F for medium-well. Pull the steak 5 degrees below your target. Total pan time is usually 6 to 8 minutes for medium-rare on a 1 1/4-inch strip.
7. Transfer the steak to the resting plate along with the garlic and herb sprigs, spoon a little pan butter over it, and let it rest 8 to 10 minutes. It will climb about 5 degrees as it sits.
8. Meanwhile, pour off all but about 2 tablespoons of the fat from the skillet (save the rest for potatoes). Set the pan over medium-low heat and let it cool for 1 minute so the eggs do not seize. Slide in the eggs, two bowls at a time, and season the whites with a pinch of salt.
9. Fry the eggs 2 to 3 minutes, until the whites are set at the edges but the centers are still loose. Tilt the pan and spoon the hot beef fat over the whites around each yolk for another 30 to 60 seconds to set the tops without flipping. For runny yolks pull them at 3 minutes total; for jammy yolks cover the pan for the last 60 seconds; for over-hard, flip and cook 30 seconds more.
10. Slice the rested steak against the grain into 1/2-inch strips, holding the knife at a slight angle. Divide between two warm plates, pour any resting juices back over the meat, and set two eggs alongside each portion.
11. Finish with flaky salt, black pepper, and the chopped chives. Tuck a crisped garlic clove onto each plate and serve immediately with toast for mopping up yolk and steak juices.

Chef's tips

Nutrition (per serving, estimated)

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