Pan-Seared Steak and Eggs

Step 1

Remove the steaks from the refrigerator and place them on a cutting board for 5 minutes so they warm slightly, making them cook evenly.

Step 2

Pat the top and bottom surfaces of each steak with paper towels until dry; this helps them brown better in the pan.

Step 3

Sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of pepper evenly over the top side of each steak.

Step 4

Place a 12-inch cast iron skillet on the stovetop over medium-high heat and wait until wisps of smoke just appear above the pan, about 2 minutes.

Step 5

Pour 1 tablespoon of olive oil into the hot skillet, tilting the pan so the oil coats the bottom evenly.

Step 6

Lay both steaks away from your body into the oil; you should hear a loud sizzle immediately as they hit the hot pan.

Step 7

Let the steaks sit undisturbed in the pan for 4 minutes without moving or flipping, allowing a brown crust to form on the bottom.

Step 8

Flip each steak away from you and cook on the second side for 3 minutes more, until the surface is brown and the steak feels firm but yields slightly to thumb pressure.

Step 9

Transfer the steaks to a clean plate and tent loosely with foil to rest for 3 minutes while you cook the eggs.

Step 10

Pour the remaining 1 tablespoon of olive oil into the same skillet (with the browned bits still in the pan) and reduce heat to medium.

Step 11

Crack all 4 eggs into the skillet, spacing them apart, and cook until the whites turn opaque and the edges begin to curl, about 3 minutes.

Step 12

Divide the steaks and eggs between two plates, placing the steak on one side and the eggs on the other side of each plate.