Ingredients: |
Ingredients: 1 New York Strip Steak, 1" thick, about 13 oz
2 tbsp Vegetable Oil, divided
1 tsp Kosher Salt, plus more for seasoning to taste
1 tsp Black Pepper, plus more for seasoning to taste
¾ tsp Paprika, plus more for seasoning to taste
2 tbsp Butter
4 Eggs
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Directions: |
Directions:Serves: 2
Prep time: 30 minutes
Cook time: 1 hour
1- Remove steak from refrigerator and let come to room temperature, 30 minutes.
2- Rub steak with 1 tbsp vegetable oil and season all over with 1½ tsp salt, 1 tsp pepper and ¾ tsp paprika.
3- Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 15 minutes total.
4- Reduce heat to medium-low and add butter to pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 125ºF for medium rare, 130ºF for medium.
5- Transfer steak onto cutting board and let rest for about 10 minutes.
6- Meanwhile, heat remaining oil in a non-stick skillet over medium heat until shimmering. Crack egg into pan and cook 3 to 4 minutes, or until white is set and edges are just beginning to brown. Remove from pan and season with salt and pepper.
7- Slice steak into 1" strips against the grain.
8- Serve steak with eggs, garnish with herbs and season with more salt, pepper and paprika to taste. |
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