One-pan steak and eggs breakfast with ribeye, caramelized onions, fried eggs and buttered toast
SAM THE COOKING GUY · ♥ 10.8K likes · 310.7K views · 8 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb ribeye
- BFF seasoning (kosher salt, coarse ground pepper, granulated garlic)
- oil
- onions
Rub the ribeye with a tiny bit of oil and season generously all around, including the ends; leave the fat on.
- beef tallow
Heat beef tallow in the cast iron pan until hot and melted; add the steak and the onions, seasoning the onions too.
Turn the steak every few minutes, moving the onions around, until it reads about 130 to 135 on an instant read thermometer.
Take the steak out to rest; the onions are soft and caramelized. Turn down the heat and let the pan cool - eggs at 300 degrees would go up in flames.
- butter
- 2 slices country bread
- eggs
Butter the bread on both sides and start it in the pan, then crack in the eggs without breaking the yolks; season the eggs.
Eggs and bread in butter
Cook until the eggs are sunny and the bread is crispy; plate bread, eggs, caramelized onions and sliced steak, with a little more seasoning on top.