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Steak and Eggs with Garlic-Worcestershire Sauce Recipe

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4.2 from 12 reviews

A classic Steak and Eggs recipe featuring a perfectly seared 20-ounce boneless ribeye cooked with garlic-infused butter sauce, accompanied by fried eggs. This hearty breakfast or brunch dish delivers rich flavors from the Maillard crusted steak, savory garlic Worcestershire sauce, and creamy butter basted eggs.

Ingredients

Steak and Seasoning

  • 20-ounce boneless ribeye steak
  • Coarse salt, to taste
  • Freshly cracked black pepper, to taste
  • 3 tablespoons avocado oil
  • 7 tablespoons unsalted butter, divided

Eggs

  • 4 large eggs

Sauce

  • 6 finely minced garlic cloves
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon distilled vinegar
  • 1 ½ teaspoons sugar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon hot sauce
  • 3 tablespoons water
  • 2 to 3 tablespoons cold unsalted butter (for emulsifying sauce)

Optional

  • Green onions (for finishing and garnish)
  • Home fries (as a side, optional)

Instructions

  1. Prepare the steak: Pat the ribeye dry on all sides thoroughly; moisture hinders proper searing. Season all surfaces generously with coarse salt and freshly cracked black pepper. Collect any fallen seasoning and rub it back onto the steak to maximize flavor.
  2. Heat the skillet: Place a large carbon-steel or cast-iron skillet on the stovetop and add 3 tablespoons of avocado oil. Set the burner to high heat and heat until the oil just begins to smoke lightly, signaling readiness for searing.
  3. Sear the steak fat and sides: Using tongs, hold the steak vertically and sear the fat cap for 30 seconds. Then lay it on its side and cook for 1 minute. While pressing gently with tongs, move the steak in a circular motion on its edges for 90 seconds to develop a Maillard crust.
  4. Sear the steak surface and baste: Flip the steak flat in the pan and sear untouched for 1 minute on high heat. Reduce heat to medium-low and add 2 tablespoons of unsalted butter. Once melted, tilt the pan and continuously baste the steak with the butter for 2 to 3 minutes until the top turns golden brown. Remove the steak and let it rest on a rack for 5 to 6 minutes.
  5. Fry the eggs: Drain most of the cooking fat from the pan and cool the pan over low heat for 1 to 2 minutes. Increase heat to medium and add 1 to 2 tablespoons butter. Crack the eggs into the skillet and fry for 2 to 3 minutes or until the eggs reach your preferred doneness. Season eggs lightly with salt and set aside.
  6. Make the sauce: Keep the skillet over medium heat and cook the minced garlic until fragrant, about 30 to 45 seconds. Add Worcestershire sauce, distilled vinegar, sugar, red pepper flakes, hot sauce, and water. Cook for 1 minute, then turn off the heat.
  7. Emulsify the sauce: Swirl in 2 to 3 tablespoons of cold unsalted butter off the heat until the sauce thickens and emulsifies into a rich, glossy finish. Stir in chopped green onions for freshness.
  8. Serve: Plate the rested ribeye steak alongside the fried eggs with a generous drizzle of the warm garlic sauce. Optionally, serve with a side of home fries for a complete meal.

Notes

  • Patting steak dry is crucial for achieving a perfect sear and Maillard crust.
  • Adjust frying time for eggs to match preferred yolk doneness (runny, medium, or firm).
  • The sauce can be customized by adjusting hot sauce and red pepper flakes to control spiciness.
  • Resting steak before slicing ensures juices redistribute for optimal tenderness.
  • Use a heavy skillet like cast iron or carbon steel for best heat retention and crust formation.

Find it online: https://dishcooks.com/steak-and-eggs-with-garlic-worcestershire-sauce-recipe/