Steak + Eggs

Are steak + eggs on your Father's Day menu this year? We have a recipe for you.



Category: Main Course



2 Oakdell Cage Free Eggs
2 tbsp vegetable oil
2 T-bone steaks
Sea salt and freshly ground black pepper, to taste
Charcoal seasoning (optional)
2 tbsp butter
4 cloves garlic, smashed and cut in half
2 sprigs fresh rosemary, chop 1 sprig

Steak + Eggs Directions

  1. Heat a large skillet, preferably cast iron on high heat. Meanwhile, dry off any moisture from steaks with a paper towel. Season both sides of steaks with salt, pepper, and charcoal seasoning (optional).
  2. Place steaks on hot skillet and sear each side for 4 minutes. Then using tongs sear the edges of the steaks for 1 minute. Turn heat down to medium, add butter, garlic, and rosemary. Cook until desired doneness. Check temperature with a thermometer, medium rare = 145 degrees F, medium = 160 degrees F, and well done = 170 degrees F. Remove steak from pan, cover with foil and let rest while cooking eggs.
  3. Add eggs in the same skillet used to cook the steak. Season with salt and pepper and cook until the whites and yolks are cooked through, about 4 minutes. Place eggs on top of steaks and serve.

Recipe notes

*Notes: Charcoal seasoning is an easy way to achieve the coveted crust on the outside of a steak. It isn’t necessary but it works great.