steak and eggs
Ingredients
- 2 ribeye steaks, 1.25 inches thick, room temperature 30 minutes
- 4 large eggs, room temperature
- 3 tbsp unsalted butter, divided
- 2 cloves garlic, smashed
- 3 sprigs fresh thyme
- 1 tbsp fleur de sel, plus more for finishing
- 2 tsp cracked black pepper
- 1 tbsp neutral oil
- 2 tbsp crispy rendered bacon fat
- 1 tsp Maldon sea salt for eggs
- 0.25 tsp freshly ground black pepper for eggs
- 1 tsp fresh chives, finely chopped
Instructions
- Pat steaks completely dry with paper towels. Season both sides generously with 1 tbsp fleur de sel and 2 tsp cracked pepper exactly 40 seconds before cooking—no earlier.
- Heat cast iron skillet or heavy stainless steel pan over high heat for 3 minutes until smoking. Add 1 tbsp neutral oil, then immediately place steaks in pan. Sear 3.5 minutes without moving on first side until deep mahogany crust forms.
- Flip steaks, add 2 tbsp butter, smashed garlic, and thyme sprigs to pan. Tilt pan toward you and continuously baste steaks with foaming butter for 3.5 minutes until internal temperature reaches 126°F for medium-rare. Transfer steaks to warm plate and rest 5 minutes.
- Wipe skillet clean with paper towel. Add 1 tbsp bacon fat over medium-high heat until shimmering. Crack 2 eggs directly into pan, keeping yolks intact. Cook 2.5 minutes until whites set but yolks remain runny, basting whites with hot fat. Season with Maldon salt and black pepper. Transfer to plate. Repeat with remaining 2 eggs in fresh bacon fat.
- Arrange steaks and eggs on serving plates. Drizzle any pan juices over steaks. Garnish eggs with fresh chives. Serve immediately with fleur de sel on the side.
Inspired by Victor Albisu’s winning steak and eggs. This is a plausible recreation, not the chef’s original recipe.