Classic Steak and Eggs
Ingredients
- 2 ribeye steaks, approximately 1 inch thick
- 4 large eggs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves
- 1 garlic clove, minced
Instructions
- Prepare the Steaks: Season the ribeye steaks generously with salt and freshly ground black pepper.
- Cook the Steaks: Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, place the steaks in the skillet. Cook for about 4-5 minutes on each side for a medium-rare finish, or until they reach your desired level of doneness. Once cooked, remove the steaks from the skillet and allow them to rest.
- Prepare the Butter: In the same skillet, reduce the heat to medium. Add the unsalted butter, minced garlic, and fresh thyme. Cook until the butter has melted and becomes fragrant with the flavors of the garlic and thyme.
- Cook the Eggs: Crack the eggs into the skillet, being careful to keep the yolks intact. Season with salt and pepper. Cook the eggs until the whites are fully set while the yolks remain slightly runny, about 2-3 minutes.
- Serve: Plate the steaks and top each with the eggs. Drizzle the garlic-thyme butter over the top for an added layer of rich flavor.