A classic breakfast of champions. The perfect medium-rare( best way, fight me!) steak seared crisp, with a juicy center. Prepared in butter and thyme, the egg is then cooked in the juices that flow out of the meat along with the browned butter.

Prep:

• Prep time: 5 minutes

• Cook time: 8 minutes

Ingredients:

Steak ingredients:

• Steak of choice (best prepared with strip/sirloin. I’d advise against skirt)

• 2 tbsp butter

• 3 thyme sprigs

• 2 eggs

• Sea salt or kosher

Chimichurri sauce

• 1/2 cup finely chopped parsley

• 2 tbsp dried basil/oregano

• 3-4 tbsp olive olive oil

• 1 tsp vinegar

• Salt to taste

Recipe:

Pat dry the steak and season with salt on both sides and let sit for 30 mins. Heat cast iron pan to medium high (roughly 6-7 on a scale of 1-10 if you have a dial for your stove)

For the perfect bouncy medium-rare steak, cook on medium-high.

Without using any butter, first, sear the steak on all sides(including edges) to seal the meat. 10-15 seconds-ish on all sides.

After you’re done searing and sealing the meat, lay it on one side and at the four-minute mark, add butter to the pan and your herbs. Start bathing your steak by tilting the pan and scooping up the butter with a spoon. Flip meat every minute and continue to bathe it for 2 minutes.

Set heat to low. Drain the excess butter and crack two eggs into one side of the cast iron pan, cover it up and cook the eggs.

Serve cut up in the cast iron pan garnished with chimichurri on top. Make sure you glaze the pieces in the remaining brown butter in the pan!

Tag me on Instagram with #nommygod, so I can see your yummy creations!