Steak and Eggs with Asparagus
By America's Test KitchenPublished on December 12, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6-ounce) blade steaks, ¾ to 1 inch thick, trimmedKosher salt and pepper 3 tablespoons vegetable oil 1 pound asparagus, trimmed and sliced thin on bias4 large eggs
Before You Begin
Sirloin or rib-eye steaks can be substituted for the blade steaks, if desired.
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees, about 6 minutes per side. Transfer steaks to individual plates.
- Add 1 tablespoon oil, asparagus, 1 teaspoon salt, and 1/2 teaspoon pepper to now-empty skillet and cook over medium-high heat until asparagus is lightly browned and beginning to soften, about 4 minutes. Divide asparagus among plates.
- Crack eggs into bowl, taking care not to break yolks. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Pour eggs into skillet and season with salt and pepper. Cook until whites begin to set, about 1 minute. Remove from heat, cover, and let sit until egg whites are cooked through but yolks remain runny, about 2 minutes. Using spatula, cut eggs into 4 portions. Top each steak with 1 egg and serve.
Time
30 minutesYield
Serves 4Ingredients
4 (6-ounce) blade steaks, ¾ to 1 inch thick, trimmed
Kosher salt and pepper
3 tablespoons vegetable oil
1 pound asparagus, trimmed and sliced thin on bias
4 large eggs
Ingredients
4 (6-ounce) blade steaks, ¾ to 1 inch thick, trimmed
Kosher salt and pepper
3 tablespoons vegetable oil
1 pound asparagus, trimmed and sliced thin on bias
4 large eggs
Ingredients
4 (6-ounce) blade steaks, ¾ to 1 inch thick, trimmed
Kosher salt and pepper
3 tablespoons vegetable oil
1 pound asparagus, trimmed and sliced thin on bias
4 large eggs
Why This Recipe Works
Cracking the eggs into a bowl and pouring them into the hot pan all at once ensures quick and even cooking.
Before You Begin
Sirloin or rib-eye steaks can be substituted for the blade steaks, if desired.
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees, about 6 minutes per side. Transfer steaks to individual plates.
- Add 1 tablespoon oil, asparagus, 1 teaspoon salt, and 1/2 teaspoon pepper to now-empty skillet and cook over medium-high heat until asparagus is lightly browned and beginning to soften, about 4 minutes. Divide asparagus among plates.
- Crack eggs into bowl, taking care not to break yolks. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Pour eggs into skillet and season with salt and pepper. Cook until whites begin to set, about 1 minute. Remove from heat, cover, and let sit until egg whites are cooked through but yolks remain runny, about 2 minutes. Using spatula, cut eggs into 4 portions. Top each steak with 1 egg and serve.
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