Minute steak and egg with red hot butter sauce

Cut a 12 oz top sirloin in half on its side, through the thickness, as evenly as possible, for two 6 oz pieces (or have the butcher cut them).

Pound between two pieces of plastic to about a quarter inch thick, since lean sirloin is not tender.

Season both sides generously with salt and pepper and sprinkle lightly with fine bread crumbs, a few teaspoons per side; pound a few seconds to attach them.

Heat a couple tablespoons of clarified butter in a pan over high heat until it just starts to smoke; lay in the steak.

Cook about a minute per side (here 1 minute 15 seconds), lowering to medium-high after flipping, until pink juice pools on top; flip once more to sear the juice, turn off the heat and move to a warm plate.

Let the pan cool about 30 seconds, add a teaspoon of clarified butter and set to medium; slide in the egg from a ramekin.

Break the membrane holding the white with the edge of a spoon or spatula so the white spreads evenly and the yolk centres; add a pinch of salt.

Cook on medium until the edges and bottom are browned and crispy and the white is set, with the yolk warm but runny; set it on the steak.

In the hot pan, swirl a chunk of butter with a tablespoon or two of Louisiana hot sauce until it emulsifies; stir in a couple teaspoons of water if dry or separated.

Spoon the sauce over and finish with chives or small green onions.