Steak & Eggs

Instructions

Remove steak from refrigerator and let come to room temperature, 30 minutes. Rub steak with 1 tablespoon vegetable oil and season all over with 1 1⁄2 teaspoon salt, 1 teaspoon pepper, and 3⁄4 teaspoon paprika. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total. Reduce heat to medium-low and add butter to pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 120-125°F for medium rare, 130°F for medium. Transfer steak onto a cutting board and let rest about 10 minutes. Meanwhile, heat remaining oil in a nonstick skillet over medium heat until shimmering. Crack egg into pan and cook 3 to 4 minutes, or until white is set and edges are just beginning to brown. Remove from pan and season with salt and pepper. Slice steak into 1" strips on a bias, against the grain. Serve steak with eggs and potatoes. Garnish with herbs and season with more salt, pepper, and paprika to taste.

• 1"-thick New York strip steak Notes: 1, about 13 oz.
• tbsp. vegetable oil Notes: 2, divided
• tsp. kosher salt Notes: 1, plus more for seasoning to taste

  Optional
• tsp. freshly ground black pepper Notes: 1, plus more for seasoning to taste

  Optional
• tsp. smoked paprika Notes: 3/4, plus more for seasoning to taste

  Optional
• tbsp. butter Notes: 2
• eggs Notes: 4
• Roasted potatoes Notes: for serving
• parsley Notes: for serving
• Dill Notes: for serving