Classic Steak and Eggs

Step 1

Remove the steaks from the refrigerator and place them on a cutting board.

Step 2

Sprinkle 0.5 teaspoons salt and 0.25 teaspoons black pepper evenly across both sides of each steak, pressing gently so it sticks.

Step 3

Crack the 4 eggs into a small bowl, keeping them whole, and set the bowl near the stove.

Step 4

Place a 12-inch cast iron or heavy skillet over medium-high heat and wait until a drop of water flicked onto the surface sizzles and evaporates immediately, about 90 seconds.

Step 5

Pour 1 tablespoon olive oil into the hot skillet and tilt to coat the bottom evenly, then wait 15 seconds until the oil shimmers.

Step 6

Gently lay both steaks flat into the oil—you should hear a loud sizzle—and do not move them for 4 minutes so a golden crust forms.

Step 7

Flip each steak once using tongs and cook the other side for 3 minutes until the surface is the color of warm honey and the steaks feel firm when you press the center with your fingertip (145°F for medium-rare).

Step 8

Transfer the steaks to a clean cutting board and let them rest for 3 minutes—this keeps the juices inside.

Step 9

Without cleaning the skillet, reduce the heat to medium and add 2 tablespoons butter, swirling the pan so it melts and coats the bottom, about 45 seconds.

Step 10

Slowly pour all 4 eggs from the bowl into the skillet, spacing them apart so they do not touch, and cook without stirring for 3 minutes until the whites turn opaque and the yolks still jiggle when the pan is gently shaken.

Step 11

Sprinkle the remaining 0.5 teaspoons salt and 0.25 teaspoons black pepper across the eggs.

Step 12

Divide the steaks between two plates, placing one steak to the left side of each plate.

Step 13

Using a thin metal spatula, slide 2 eggs onto the right side of each plate next to the steak.

Step 14

Sprinkle 1 tablespoon fresh herbs evenly over each plate.