Steak and eggs
A seared sirloin sliced next to eggs fried in the same pan, the most satisfying breakfast-for-dinner there is.
- 40 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $5.27 a serving
- 520 calories
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 sirloin steak, about 1 inch thick
- 1 tbsp ghee
- 1 tbsp butter
- 4 large eggs
From your pantry
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 520 calories, 48 g protein, 1 g carbs and 35 g fat, and costs about $5.27 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sirloin steak? New york strip steak or ribeye steak works.
Steps
Tap an underlined word for a quick explanation.
Take the steak out of the fridge 20 minutes before cooking, it dry, and both sides with most of the salt and pepper, saving of each.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Timer: 20 min
Heat the ghee in a large over medium-high heat until it , about 2 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Medium-high heatTimer: 2 min
Lay in the steak and let it without moving for 4 minutes, until a deep crust forms.
Sear. Searing means cooking the outside of meat or fish in a hot pan, without moving it, until a deep brown crust forms. The crust is packed with flavor, and it only forms on a dry surface.
How you’ll know: It sizzles loudly the moment it goes in, and it lets go of the pan on its own when the crust is ready.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 4 min
Dolly’s tip: Resist peeking. Moving it early tears the crust off.Flip and cook 4 to 5 minutes more, until a thermometer in the middle reads 145°F, then move it to a board to .
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Medium-high heatTimer: 4 min 30 sec
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
to medium, add the butter to the pan, and crack in the eggs with space between them.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Medium heat
Sprinkle the eggs with the saved salt and pepper and cook 3 to 4 minutes, until the whites are fully set.
Medium heatTimer: 3 min 30 sec
Dolly’s tip: If the tops of the whites stay clear, cover the pan with a lid for the last minute.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the steak across the grain, pour any juices from the board over it, and serve with the eggs.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: The grain is the lines running through the meat. Cut across them, not along, and every bite is tender.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
