Steak n eggs is my favorite thing to order at brunch, especially when made with my favorite cuts, skirt or hanger steak. It’s super indulgent and they almost never give you a big enough piece of meat so you’re left wanting more. When you make it at home you save some change, and you can put your own spin on it. For me, that spin is lots of garlicky, herby butter. If you haven’t made my five ingredient whipped herb butter yet, try it now!
1/2 lb hanger steak
2 large eggs
1/4 c whipped herb butter
2 tbsp oil
salt + pepper
bread for toasting
On a clean cutting board, liberally sprinkle the steak with salt and pepper, covering both sides of the meat
Melt half of the butter in a cast iron skillet on high heat, until it starts to bubble
In a separate small non-stick skillet, heat the oil of your choice on medium high and sprinkle the pan with salt
Throw the steak into the screaming hot cast iron skillet and cook for 4-6 minutes on each side, basting in butter repeatedly
Simultaneously, fry the eggs in the hot oil, only flipping them once when the outsides start to crackle
Once the steak has developed a nice crust, remove it from heat and place it on a clean cutting board. Allow the meat to rest while you finish the eggs.
Toast the bread and smother in the remainder of the butter.
Slice the steak and serve with your fried eggs and toast, and possibly more butter if desired...enjoy!