Steak and Eggs

01Method

1. 1

   Coat each steak with steak seasoning and salt, then wrap a bacon slice around the edge of each one. Allow the steaks to rest until they reach room temperature, approximately 20 minutes.

2. 2

   Heat the oven to 400°F (200°C).

3. 3

   In a cast iron skillet over medium heat, melt 1 tablespoon of the clarified butter. Place the steaks in the pan and sear for 1 minute on each side.

4. 4

   Move the skillet into the hot oven and roast until the steaks reach medium-rare to medium doneness, 6 to 8 minutes. An instant-read thermometer inserted in the center should register 130–140°F (54–60°C).

5. 5

   Take the steaks out of the oven and set them on a plate. Cover loosely with foil and let them rest while you prepare the eggs.

6. 6

   Wipe out excess fat from the skillet, add the remaining tablespoon of clarified butter, and return to medium heat. Carefully crack the eggs into the pan, keeping the yolks intact for sunny-side up preparation.

7. 7

   Add a splash of water to the pan to generate steam, then cover immediately. Let the steam finish cooking the eggs until the whites are set but the yolks remain runny, 1 to 2 minutes.

8. 8

   Slide the eggs onto plates alongside the rested steaks and serve immediately.