Steak and Eggs - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Steak and Eggs

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    Steak and Eggs

    For Steak:

    1 Lb. Steak-any of dad’s favorite, Sirloin, Beef Tenderloin, or Flank
    Vegetable Oil to Sauté steak
    Salt and Black Pepper to Taste

    While heating sauté pan on medium high, pat dry the steaks with a paper towel, and season both sides with salt and black pepper. Add vegetable oil to pan, and add beef, and let brown very well for about at least 2 minutes on each side. Remove meat from pan, and place on baking sheet. (The meat will be at a very rare doneness). If a higher doneness is desired, place pan in 400 ° oven and using an instant read thermometer, check for your desired doneness. 125 °f for medium rare, 130°f for medium, 135°f for medium well, and 140°f+ for well. When desired temperature is reached, let meat rest for 5 minutes out of oven to continue cooking and let juices settle before serving. Slice and divide onto four serving plates to serve with scrambled eggs.

    For Scrambled Eggs:

    2 Tbsp. Butter
    8 Large Eggs-whisk in bowl until smooth
    Salt and Pepper To Taste

    Season eggs with salt and pepper right before cooking. Heat non-stick pan on medium heat, add butter, when butter is fully melted and slightly foaming, add eggs. Stir with a high heat rubber spatula to create medium curds. When eggs are just slightly still wet, remove from the heat. Serve immediately with the sliced steak, garnish with dad’s favorite potatoes, fresh fruit, etc.