Steak & Eggs My Way
A Beautiful Riff on an American Classic
Steak & Eggs is a classic comfort food that fits breakfast lunch or dinner… and this spin that I like to put on the classic prep I’m very fond of using my Craken 2K spice seasoning.
This is a rapid fire style recipe so read along and it all comes together quickly.
Start by separating 2 egg yolks (save whites for scrambles, omelets, meringue, etc) and submerging them in soy sauce.
The high salt in the soy sauce will cure & flavor the rich egg yolks. These will be ready in 4-8 hours, but you can let them go for 2-3 days.
Flip the yolks every few hours for even curing (not necessary but rec) They will continue to firm the longer they are in the soy sauce
Now for the steak
Take a 12oz NY Strip (can use Hangar or Sirloin). Season generously with Craken 2K Seasoning, or just salt and pepper
Next, get a pan over medium-high heat for a few mins and prep your basting materials
1/2 shallot, sliced
1inch ginger, smashed
1-2 inches lemongrass smashed & roughly chopped
3 garlic cloves, smashed
2 kaffir lime leaves finely sliced (optional)
3oz butter
Too Cook the Steak
Place the fat cap down first and allow the fat to render and cook until the cap is golden brown. 1-2 mins
Now turn the heat up to high, add a little avocado oil if needed and sear the steak on one side until golden brown. *Don't want a crazy dark sear because we will base which will add more color. Nice golden brown is all you need.
Now flip and sear the other side, same as above. It should take 3-4 mins per side, depending on your pan/burners.Discard the oil and fat in the pan, turn the heat down to med-hi
Add butter and aromatics Baste both sides, 60-90 seconds on each side. To baste: tilt the pan, and using a larger spoon, baste the hot flavored butter up and on top of the steak that is facing up.
The heat will transfer from the hot butter to the meat and aromatize the protein. Pull at approx 120-125F and rest 5-10 mins. The temp will carry over to 130-135F, giving you a great med-rare, rested steak. While the steak rests, prep your egg yolks.
In a small serving bowl carry, remove the yolks with a little bit of the curing soy sauce and place in the bowl. Sprinkle generously with red chili flake, I used Korean Hot coarse chili (you don’t want to add salt, because the yolks have been cured in soy sauce)
Slice the steak into ~1inch pieces on a slight bias to maximize surface area. Now cut the entire steak down the middle to give you bite-size pieces.
Fan the steak on a plate, grab some chopsticks and dunk those aromatic, juicy steak bites into the soy-cured egg yolks
The yolks will have a slight fudge exterior with a liquid center, making a perfect dipping sauce with a little fruity heat for possibly the most delicious "Steak & Eggs" like you've never had
O Gosh Dayum...