Breakfast Steak
By AI
- Prep
- 15 min
- Cook
- 12 min
- Yield
- 2 plates
The order comes in at 3:17. That is when the lot fills and the men start calling this steak by the wrong name. They want it thin. They want the flat top. They do not want a speech.
I keep two in the lowboy for the mail driver. She takes whatever bone there is and leaves the plate cleaner than the dishwasher does. Her grease goes into the eggs. Over easy, every time since 2014. I do not ask her why. The hour is not for questions.
A breakfast steak is not a dinner steak cut down. Dinner can sit under a sauce and wait to be admired. This one has a window. Miss it and you are feeding lunch to people who already decided they were done with the night.
Ingredients
- 2 steaks, 6 oz (170 g) eachboneless top sirloin, about 3/4 inch thick
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
- 1 tablespoonneutral oil
- 1 tablespoonunsalted butter
- 4large eggs
- 1 pinchsalt, for the eggs
Method
- Pat the steaks dry. Season both sides with the kosher salt and black pepper. Leave them on the counter for 15 minutes.
- Heat a heavy skillet or flat griddle over medium-high heat until a drop of water skitters and vanishes. Add the oil.
- Lay the steaks in. Do not move them. Cook for 3 minutes.
- Flip the steaks. Cook until the center reaches 145°F (63°C), about 3 to 4 minutes more.
- Transfer the steaks to a plate, set the butter on top, and rest for 3 minutes.
- Crack the eggs into the same pan over medium heat, in the steak drippings. Fry until the whites are set, about 2 minutes, and cook the yolks as runny or firm as you like. Salt them lightly.
- Set two eggs beside each steak and serve at once.
It will not keep like a roast. Slice what is left cold onto buttered toast before noon. A dry pan turns the meat gray, and gray is a lie you can taste. Eggs beside it. Coffee that has already been poured once.
You do not get to skip the rest and still call the thing done.