Description
A savory and hearty meal featuring a perfectly seared ribeye steak served with fried eggs and vibrant homemade chimichurri sauce. This steak and eggs recipe combines the richness of butter and olive oil-basted steak with the fresh, tangy flavors of parsley, garlic, and oregano chimichurri, creating a delightful breakfast or brunch dish.
Ingredients
Scale
Steak and Eggs
- 1 1/2 lb ribeye steak, boneless or with bone
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves
- 4 large eggs
Chimichurri Sauce
- 1 cup flat-leaf parsley, stems cut and roughly chopped
- 4 garlic cloves
- 2 teaspoons dried oregano
- 1 small shallot
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon Worcestershire sauce
- 1/3 cup high quality olive oil
Instructions
- Prepare Chimichurri: Place all chimichurri ingredients into a food processor or high-speed blender. Pulse gently until combined but not pureed. Transfer to a small bowl and set aside.
- Bring Steak to Room Temperature: Remove the ribeye from the refrigerator 20-30 minutes before cooking to ensure even cooking.
- Season the Steak: Generously season the steak with kosher salt and freshly ground black pepper on all sides.
- Heat Skillet and Toast Garlic: Heat a cast iron skillet over medium-high heat. Melt butter and olive oil until sizzling. Add the garlic cloves and stir continuously until browned and lightly toasted, about 2 minutes. Push garlic to one side of the skillet. Prepare for ventilation by opening a window or turning on the stove fan.
- Sear the Steak: Place the steak in the skillet, searing each side and flipping occasionally using tongs to get an even crust. Baste the steak with the garlic-butter-olive oil mixture as it cooks. Cook 6-7 minutes for medium-rare to medium doneness, monitoring with a meat thermometer if desired.
- Rest the Steak: Remove and discard garlic cloves. Transfer the steak to a cutting board and let it rest for at least 10 minutes to retain juices.
- Fry the Eggs: Lower heat to medium-low. Crack each egg into a ramekin, then carefully slide into the skillet. Season with salt and pepper. Fry eggs to desired doneness. For sunny side up, cover skillet with a lid and cook 3-4 minutes until whites are set.
- Slice and Serve: Slice the rested steak against the grain into strips. Plate the steak strips alongside the fried eggs and spoon fresh chimichurri over the steak. Serve immediately and enjoy.
Notes
- Allowing the steak to come to room temperature before cooking ensures even heat distribution and better searing.
- Do not over-process the chimichurri; maintaining a slightly coarse texture enhances flavor and texture.
- Resting the steak after cooking is crucial for juiciness and tenderness.
- Adjust red pepper flakes in chimichurri to control heat level to your preference.
- Use a cast iron skillet for best heat retention and searing quality.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Argentinian-inspired
Keywords: steak and eggs, chimichurri, ribeye steak, breakfast steak, fried eggs, brunch recipe, Argentine sauce, savory breakfast
