STEAK & EGGS
This is half blog post half experiment. Blog post being because I know steak & eggs are delicious and also a brunch staple but I never really see a well plated quick & easy version. An experiment, because my steak came from Trader Joe’s.
If you’ve been following me on Instagram I’ve been talking about how my recent quarantine love (and sometimes hate) for TJ’s has grown and I also show my fab finds. Prior to quarantine, I always felt a mix of rushed anxiety in TJ’s if you will and I also live in NYC and never had time to fully shop. Since the world has slowed down I’ve had nothing but space and opportunity to explore the aisles of everyone’s favorite store.
Which brings me to this steak.
Like tomato sauce, I find that steak & eggs can be made pretty much any way and it’s still going to be good, as long as you have quality ingredients. Fresh eggs, lots of salt, pepper and butter and of course a quality steak.
I typically buy my steaks from Stew Leonard’s but as I was cruising the Trader Joe isle, I decide to give one of their steaks a try. I don’t eat steak often but when I do, my go to at home is a ribeye, which Trader Joe’s offers in store ranging from $7 - $15. I was really impressed with the marbling and size of the ribeye for $7 so I went with that; it’s literally the perfect size for one serving.
MY FAB STEAK TIPS:
No matter the cut, you always want a quality steak. A quality steak changes the game so go ahead and spend a few extra dollars, you wont regret it . Be sure to look for red firm meat, marbling, a nice fat to meat ratio & freshness.
With a quality steak, you do not need to drown it in a million ingredients. Steaks love salt & butter, so be sure to season your steak with a generous amount of salt & pepper before placing in a piping hot skillet . And about 5 minutes before you remove the steak from your skillet, add in some butter and baste your steak.
Allow your steak to come to room temp. before searing. This gives the meat a chance to warm up and you will create a nice crust in your pan.
When I decided to use & cook this steak I was looking for a few things: the quality of the steak for $7 and the taste of the steak for $7. As I seared it, I realized that due to it’s size it is a one flip steak… the initial placing in the pan and one flip with the tongs… THAT’S IT. Anything more than that you are looking at extreme overcooking. Taste wise, it has a clean meaty taste but it is lacking in that grassy beefy flavor that you know and love. Overall is it the best steak, no… however it is great to keep in the freezer for a really good dinner any night of the week without breaking your pockets. Save that extra money and treat yourself to a night on the town at your favorite steakhouse.
My below spin on steak & eggs is that classic steak, eggs, and “hash browns” feel but quick, only 2 skillets needed and still under 10 ingredients. Fabulously straight forward.
Steak & Eggs
your preferred steak, room temp.
eggs
miniature potatoes, optional
1 garlic clove, peeled and sliced
1/2 shallot, peeled & minced
butter
salt
pepper
Pat your steak dry with a paper towel, season with salt and pepper and let sit for 5 min.
Wash potatoes, removing any sprouts if necessary and cut in half. Place a skillet over a medium flame, add some oil and allow pan to get hot. Once your skillet is hot, add potatoes flat side down and cook for about 6 minutes or until potatoes turn brown and crispy. When browned, add in minced shallot, sliced garlic, butter and season with salt & pepper and place on a plate. Wipe out skillet and add more oil returning to a medium flame to get hot. Once hot, add in steak and allow to sear for 3 minutes. Flip and cook to your desired internal temperature, being sure to add in butter and bast. Once your desired internal temperature is achieved remove steak from skillet and allow steak to rest before slicing.
Cook the eggs to your liking. Slice steak and place on a plate with potatoes and eggs and eat fabulously.