Monday, March 29, 2010

Steak and Eggs

I feel a little disingenuous sharing this recipe. It's barely a recipe. It's something anybody can make. A staple of Vegas breakfast buffets, a favorite of the protein-obsessed. But it's so delicious. I mean, look at that photo. Meaty, cheesy, oozy... I'm talking about steak and eggs.

A rib-eye steak topped with a fried egg is decadent enough. Add goat cheese and you're in gluttony territory. And what better time than the days before Easter (when we're supposed to be fasting) to tell you about Grilled Tuscan Steak with Fried Egg and Goat Cheese? Bistecca alla fiorentina, in case you didn't know (and I certainly didn't) is a t-bone or porterhouse steak grilled and seasoned with salt, pepper and olive oil. Pure and simple. And that's how this recipe starts out, though it calls for more tender (and fattier) rib-eyes. You also sprinkle some herbes de Provence (I just used dried thyme, dried basil, and fennel seeds, since I didn't have dried marjoram, savory, rosemary, or sage) on the meat.

Although I have a cast iron grill pan, I find my nonstick griddle does a great job with steaks, as long as they aren't too thick. So I fired it up until it was smoking hot. When the steaks hit the pan, they sizzled pretty awesomely, and after five minutes per side, they were medium-rare. You let them rest for a few minutes on a plate (cover them with foil, if you'd like) while you fry a couple of eggs, sunny side up, in the grease that's left on the pan (oh, yes!). And once the whites are set, you slip the eggs atop the steaks, and adorn them with crumbled goat cheese and chopped parsley.

This is a heavenly meal. We ate salad alongside it, you know, to keep up appearances. But make no mistake. The cheese melts into the runny egg, making a sort of sauce for the tender beef. It's salty and creamy and meaty and, well, just about perfect.--S

Grilled Tuscan Steak with Fried Egg and Goat Cheese

serves 4

4 (8-oz) rib-eye steaks
Salt and freshly ground black pepper
2 T herbes de Provence
2 T plus 2 t olive oil
4 large eggs
1/4 c (2 oz) crumbled goat cheese
2 T chopped fresh flat-leaf parsley leaves

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2. Season the steaks with salt and pepper. Sprinkle both sides of each steak with the herbes de Provence. Drizzle with 2 T of the olive oil. Grill for 6 to 8 minutes per side for medium-rare. Remove the steaks, from the heat and allow to rest.
3. Meanwhile, in a medium skillet, heat the remaining 2 t olive oil over medium-high heat. Crack the eggs directly into the pan and season them with salt and pepper. Cook until the egg whites are set, 2 to 3 minutes.
4. To serve, place the steaks on 4 serving plates. Carefully top each steak with an egg. Sprinkle with the crumbled goat cheese. Garnish with the chopped parsley and serve.

Recipe courtesy of Giada at Home

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