Steak and eggs isn’t an everyday breakfast (unless you’re a lumberjack or elite athlete), so when a craving for this one-two protein bomb calls, it pays to do it right. Our ideal steak and eggs offers a good ratio of meat to dairy (about 4 ounces meat for each egg) tied together with a compound butter.
Photo: Lauren V. Allen
Field Notes:
1.
If you can’t find hanger steak, skirt steak is equally great.
2.
Skip the compound butter and sauce your steak and eggs with salsa verde, chili crisp, or a few dashes of your favorite hot sauce.
Recipe: Steak and Eggs with Herbed Butter
Yield: 2 servings
Print RecipeIngredients
1 hanger steak (7 to 8 ounces)
Kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon finely chopped shallots
1 tablespoon chopped thyme leaves
1 tablespoon finely chopped parsley
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1 tablespoon vegetable or grapeseed oil, plus more as needed
2 large eggs
Tools
Resources
The Field Method for Cast Iron Care
Instructions
1.
If possible, generously salt the steak with kosher salt at least 1 hour before cooking, and up to overnight (if salting overnight, refrigerate the steak on top of a wire rack inside a rimmed baking sheet).
2.
Make the herb butter: in a small bowl, combine the butter, shallots, herbs, coarse salt, and pepper. Mash together with a fork until well blended. Scrape the butter onto a piece of parchment paper or plastic wrap, form into a log, and refrigerate until ready to use.
3.
Preheat a No.9 Field Griddle over medium-high heat for a few minutes. Season the steak with salt and cook, turning frequently, until well seared on all sides, and an instant-read thermometer inserted into the thickest part registers 125°F (for medium rare, or 135°F for medium), 5 to 7 minutes. Transfer the steak to a cutting board and let rest while you cook the eggs.
4.
If there’s not plenty of oil left in the griddle, add another tablespoon or two. Lower the heat to medium and crack the eggs into the skillet. Season the eggs with salt and cook, without moving, until the edges are crispy, the whites are set, and the yolk is still runny, 3 to 4 minutes.
5.
Slice the steak against the grain into 1-inch pieces and return to the skillet. Top the steak with some of the herbed butter (you’ll have lots left over for another use) and serve.
Seasoning Rating: Better
Steak and eggs will show you how your seasoning is performing: Does the steak release readily after it's seared off? Do eggs slide from side to side? If yes to both, your griddle is in great shape.
After breakfast, clean your griddle promptly and make sure to apply a dab of Field Seasoning Oil before you put the pan away.
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
