Steak and Eggs Skillet with RUB PRIME STEAK

How to Make Steak and Eggs Skillet with RUB PRIME STEAK

1. 1

   Step 1: Season and bring steaks to room temperature

   Pat the steaks dry with paper towels and let sit at room temperature while you heat the pan (about 10 minutes). Generously season both sides with RUB PRIME STEAK, then sprinkle the kosher salt and black pepper evenly over each steak.

   For this step

   • 2 eachsirloin steaks (about 6 oz / 170 g each)
   • 2 teaspoonsRUB PRIME STEAK
   • 1/2 teaspoonKosher salt
   • 1/4 teaspoonFreshly ground black pepper
   
2. 2

   Step 2: Sear steaks in a hot skillet

   Heat a 10–12 inch cast-iron or heavy skillet over medium-high until shimmering. Add the olive oil, then place the steaks in the pan and sear undisturbed 3–4 minutes per side for medium-rare (adjust 1–2 minutes for thickness or preference). In the last 30–45 seconds, add the butter and tilt the pan to spoon the melted butter over the steaks to finish.

   For this step

   • 1 tablespoonOlive oil
   • 1 tablespoonUnsalted butter
   
3. 3

   Step 3: Rest the steaks

   Transfer steaks to a plate and tent loosely with foil; rest 5–7 minutes so juices redistribute. Keep the skillet with the browned bits (fond) on the stovetop — you'll use it for the eggs and greens.
4. 4

   Step 4: Sauté veggies and cook the eggs in the same skillet

   Reduce heat to medium. If needed, add a small pat of butter to the skillet, then add cherry tomatoes and cook 1–2 minutes until they soften. Add the spinach and cook just until wilted. Push the vegetables to one side, crack the eggs into the clear space, and cook sunny-side-up 3–4 minutes until whites set (or cover the pan 1–2 minutes for slightly firmer yolks). Season eggs lightly with a pinch of salt and pepper.

   For this step

   • 4 largeLarge eggs
   • 2 cupsBaby spinach
   • 1 cupCherry tomatoes, halved
   
5. 5

   Step 5: Slice, plate, and garnish

   Slice each rested steak against the grain and divide between two plates. Top each with two eggs and the sautéed spinach and tomatoes. Sprinkle with chopped parsley and serve immediately.

   For this step

   • 2 tablespoonsFresh parsley, chopped (for garnish)
   

1. Pat the steaks dry with paper towels and let sit at room temperature while you heat the pan (about 10 minutes). Generously season both sides with RUB PRIME STEAK, then sprinkle the kosher salt and black pepper evenly over each steak.
2. Heat a 10–12 inch cast-iron or heavy skillet over medium-high until shimmering. Add the olive oil, then place the steaks in the pan and sear undisturbed 3–4 minutes per side for medium-rare (adjust 1–2 minutes for thickness or preference). In the last 30–45 seconds, add the butter and tilt the pan to spoon the melted butter over the steaks to finish.
3. Transfer steaks to a plate and tent loosely with foil; rest 5–7 minutes so juices redistribute. Keep the skillet with the browned bits (fond) on the stovetop — you'll use it for the eggs and greens.
4. Reduce heat to medium. If needed, add a small pat of butter to the skillet, then add cherry tomatoes and cook 1–2 minutes until they soften. Add the spinach and cook just until wilted. Push the vegetables to one side, crack the eggs into the clear space, and cook sunny-side-up 3–4 minutes until whites set (or cover the pan 1–2 minutes for slightly firmer yolks). Season eggs lightly with a pinch of salt and pepper.
5. Slice each rested steak against the grain and divide between two plates. Top each with two eggs and the sautéed spinach and tomatoes. Sprinkle with chopped parsley and serve immediately.