Steak & Eggs w/ A.1. Sauce

Allow the steak to sit out at room temperature for about 30 minutes, and pat it dry with paper towels. Season liberally with salt and pepper on both sides.

Heat a large cast iron skillet on high heat. Place the fattiest part of the steak (usually the side) directly onto the skillet to render some of the fat. Once some fat has melted to coat the skillet, place the full steak down. Cook for about 5 minutes, then flip.

In one corner of the skillet, add in the butter, garlic, and thyme. Carefully use a cooking spoon to scoop up the butter mixture and baste it over the steak, slowing the steak to cook for about 2 more minutes, or until you’ve reached your desired doneness. Remove and set aside to rest.

Meanwhile, in a bowl combine eggs, milk, and 1 tsp kosher salt. Whisk until evenly mixed, and then add in about 1 tbsp of the grated cheddar.

Heat a small nonstick pan over medium and spray it with cooking spray. Add in the eggs and cook, stirring frequently, until they’re not quite set. Turn off the heat, grate on a bit more cheddar, and set the eggs aside.

After the steak has rested, cut it into pieces and serve it alongside the eggs. Garnish with chives, and serve with plenty of A.1. Sauce. Enjoy!