Description
A timeless breakfast that feels like a luxury: buttery-seared ribeye and rich, runny eggs come together for a protein-packed start. Infused with rosemary and garlic, it’s elegant enough for brunch, yet simple enough for a weekday treat.
Ingredients
For the Steak:
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2 ribeye steaks (6–8 oz each)
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2 tbsp butter or ghee
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2 garlic cloves, crushed
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2 sprigs rosemary (or 1 tsp dried)
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Sea salt & pepper
For the Eggs:
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4 large eggs
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1 tbsp butter or oil
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Salt & pepper
Optional Garnishes:
Chives, hot sauce, microgreens, avocado slices
Instructions
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Prep Steak:
Bring steaks to room temp. Pat dry. Season generously with salt and pepper. -
Sear Steak:
Heat cast-iron pan until very hot. Add neutral oil. Sear steaks 3–4 min per side. -
Butter-Baste:
Flip steak, add butter, garlic, rosemary. Baste with melted butter for another 3–4 min (medium-rare). Adjust timing for desired doneness. -
Rest:
Transfer to cutting board. Rest 5 min, tented with foil. -
Cook Eggs:
In same pan with a little leftover fat, fry eggs over medium-low. Cook sunny-side-up or over-easy to your preference.
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Serve:
Slice steak against the grain. Plate with eggs. Garnish with chives, avocado, or hot sauce as desired.