Made by Erin O’Brien

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A classic breakfast or brunch favorite, elevated. This recipe guides you through pan-searing a perfect steak and frying eggs to order in the same pan, creating a restaurant-quality meal at home.

Directions

1. Pat the steak dry with a paper towel and season both sides generously with salt and pepper.
2. Heat a pan over medium-high heat until water droplets dance on the surface. Once fully heated, add 1-2 tbsp of oil to evenly coat the surface of the pan and allow it to come to temperature.
3. Once shimmering, sear the fat cap of the steak, holding it upright with tongs, until it becomes golden brown, about 2 min. Then sear for approximately 3 min on each side, depending on the thickness of the cut.
4. Reduce the heat to medium and add the garlic cloves, rosemary sprigs, and compound butter. Carefully tilt the pan and begin basting the steak with the butter until it reaches an internal temperature of 125-130°F for a medium rare steak.
5. Using tongs, remove the steak from the pan and place onto a baking rack or cutting board to let rest for a minimum of 10 minutes. Once it has rested, slice it against the grain into about 1” pieces.
6. In the same pan over medium heat, add 1 tablespoon of oil and bring to temperature. Add the eggs two at a time and immediately reduce the heat to low. Cook until the edges begin to brown and the egg whites are completely set.
7. Using a spatula, remove the eggs and transfer to a serving plate alongside the sliced steak. Finish the eggs with a drizzle of chili crisp and garnish the whole dish with chives and flaky sea salt. Enjoy!