I don’t have a kitchen of my own at the moment. I just left my old apartment, the rain and my job in Vancouver and decided to go back to LA, city in which I started my blog a few years ago. I won’t bore anyone with the details of the last 2 months of amazing and much needed time off but I’ll tell you it has been fun. Soon this idyllic existence will come to an end as I will need a source of income and a dose of reality but I will enjoy it for a bit longer. I have been posting a few things on Instagram (hopefully you’re following me!) and I wanna share those here in the next few posts as I catch up. Anyways, back to steak and eggs recipe!
I have posted about steak and eggs previously but I haven’t documented a more traditional presentation of this dish yet, well.. until just now. Facts about steaks and eggs. Yes, my favorite breakfast period. Sunnyside up is the path I will always choose. Takes 10 mins to make, or 15 if you make home fries from scratch (the one in the picture took a lot longer but that’s because I went sous vide equipment and added fridge curing time in there, but you can do without and it would seriously take like 10-15 mins).
These are cooked sunny side up over very low heat on a nonstick pan. Add the lid at the end of the cooking to help set the yolk just a tiny bit. Fact #1. Room temperature eggs break more easily that fridge cold ones. Fact #2. It’s totally cool to use eggs straight out of the fridge. Just keep that stove on pretty low heat.
I used baby Yukon. Sliced in half. Skin on. Microwaved them in a container covering them with salt water for about 12 mins or until tender but not overcooked that they break and fall apart. I fried a couple of rosemary sprigs in the frying oil before frying the potatoes. Flavours the cooking oil and you have crispy rosemary to sprinkle over your meal. Fry skin side up until golden. About 3 mins in really hot oil. About 400F. (Yeah, this is the same oil I will use to sear the steak as well so don’t discard it)
Here’s where you can get all technical or just throw the thing on the grill and be done. I like it a bit more technical. Cured the steak which was a hanger steak and friggin’ delicious, in the fridge overnight in a plastic bag with fish sauce. About a Tbsp of it. Rinsed the steak in cold water. Dried it with paper towels. Cooked in the sous vide bath for about 2 hours at 55C. Seared in a lot of really hot vegetable oil. Temp of the oil about 475F. Sear each side for about 30 seconds. You’ll need oil that can be heated like this. Regular vegetable oil will burn. Try using clarified butter or safflower oil. Allow some resting time before slicing.
This is something I usually go over as I write the instructions but it’s definitely something that could use its own section. Cooking order is super important if you take cooking somewhat seriously and one of the main sources of anxiety in the kitchen… my kitchen at least. Should I fry the eggs before searing the steak? Should I microwave the potatoes before or while infusing the oil? There are so many variables at play at once but a bit of planning is all that it takes. The end goal should be to serve all the components warm and as freshly made as possible.
- overnight. Marinade steak. 12 hours or so.
- cook steak sous vide. 2 hours or so.
- microwave potatoes. 12-15 mins. Reserve in the fridge.
- heat up oil for frying. 3-4 mins.
- fry rosemary. 2 mins.
- start the egg on a nonstick pan over low heat.
- fry the potatoes. 3 mins and remove.
- same pan. Sear the steak. One side 2 mins. Flip.
- check the eggs. Cover with a lid and turn off the stove.
- Sear the other side of the steak. 2 mins.
- Remove steak from the pan and allow to rest.
- The egg should be ready. Serve immediately.
- Potatoes should be perfectly warm. Serve immediately.
- Serve the steak.
- if you warm up your plates in the oven you can gain some flexibility.
- OCD mode off.
Enjoy! and happy belated Easter!
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