Steak & Eggs

• servings: 2 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 1"-thick New York strip steak (about 13 oz.)

2 tbsp. vegetable oil, divided

1 tsp. Kosher salt, plus more for seasoning to taste

1 tsp. Freshly ground black pepper, plus more for seasoning to taste

3/4 tsp. smoked paprika, plus more for seasoning to taste

2 tbsp. butter

4 eggs

Roasted potatoes, for serving

Parsley, for serving

Dill, for serving

Directions

Remove steak from refrigerator and let come to room temperature, 30 minutes.

Rub steak with 1 tablespoon vegetable oil and season all over with 1 ½ teaspoon salt, 1 teaspoon pepper, and ¾ teaspoon paprika.

Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total.

Reduce heat to medium-low and add butter to pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 120-125°F for medium rare, 130°F for medium.

Transfer steak onto a cutting board and let rest about 10 minutes.

Meanwhile, heat remaining oil in a nonstick skillet over medium heat until shimmering. Crack egg into pan and cook 3 to 4 minutes, or until white is set and edges are just beginning to brown. Remove from pan and season with salt and pepper.

Slice steak into 1" strips on a bias, against the grain.

Serve steak with eggs and potatoes. Garnish with herbs and season with more salt, pepper, and paprika to taste.

Nutrition

• Calories: 845
• Total Fat: 62 g
• Saturated Fat: 22 g
• Trans Fat: 1 g
• Cholesterol: 486 mg
• Sodium: 998 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 46 g