Ingredients:

  • 1 lb sirloin steak
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic
  • 1 sprig fresh rosemary
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 large eggs
  • 1 tbsp unsalted butter
  • 1 tbsp heavy cream
  • pinch of salt

Instructions:

  1. Pat the steaks completely dry with paper towels and season generously with salt and pepper.
  2. Heat the neutral oil in a cast iron skillet over high heat until it begins to smoke. Sear steaks for 3–4 minutes per side without moving them until a mahogany-colored crust forms.
  3. Reduce heat to medium and add butter, smashed garlic, and rosemary. Tilt the pan and continuously spoon the foaming aromatic butter over the steaks for the final 2 minutes of cooking. Remove steaks when they reach 130°F (54°C) for medium-rare.
  4. Wipe the pan or use a non-stick skillet over medium-low heat. Melt butter until bubbling.
  5. Whisk eggs with heavy cream and salt. Pour into the pan and use a silicone spatula to gently push eggs from the edges to the center to create soft curds. Remove from heat while slightly wet.
  6. Allow the steak to rest on a cutting board for 5 minutes. Slice against the grain into strips and plate alongside the eggs.