Perfectly seared juicy ribeye steak paired with crispy fried eggs and a fresh-tasting chimichurri topping. Makes for a great anytime kind of meal and comes together in under 30 minutes!
- 1 1/2 lb ribeye steak, boneless or with bone
- kosher salt
- freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves
- 4 large Pete and Gerry’s Organic Eggs
- 1 cup flat-leaf parsley, stems cut and roughly chopped
- 4 garlic cloves
- 2 teaspoons dried oregano
- 1 small shallot
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon worcestershire
- 1/3 cup high quality olive oil
- Place all of the chimichurri ingredients into the bowl of a food processor or high speed blender. Pulse everything together until just combined. Be careful not to over pulse the mixture into a purée. Once the chimichurri comes together, place it into a small bowl and set aside.
To Make Steak and Eggs
- Take your steak out of the refrigerator at least 20-30 minutes before cooking to allow the steak to come up to room temperature. This will ensure that the steak evenly cooks for best results.
- Generously season the steak with salt and pepper on all sides.
- Using a cast iron skillet (at least 10 inches or larger), melt the butter and olive oil over medium-high heat. Once the butter/oil begins to sizzle, add in the garlic cloves and stir around continuously until lightly toasted and browned, about 2 minutes. Then move the garlic over to one side of the skillet. Crack open a window or use the stove fan prior to next step.
- Add in the steak. Allow the steak to get a nice sear on both sides, use tongs to flip the steak on all sides every so often. Use the residual butter/oil/garlic mixture to baste the steak as you cook it. Cook the steak until it reaches your desired level of steak doneness (if you have a meat thermometer it will help you determine precise internal temperature). The steak as pictured in the images took me around 6-7 minutes max to achieve and is between medium-rare/medium.
- Discard the garlic cloves. Carefully take the steak out of the pan and place it onto a cutting board to rest (do not slice into the steak just yet) for at least 10 minutes while you fry the eggs.
- Back on the stove, reduce the heat to medium-low and crack each egg into a ramekin or small bowl. Then add the egg into the skillet and repeat the process until all eggs are in the skillet. Season the eggs with salt and pepper and fry the eggs until desired level of doneness is achieved. For sunny side up eggs, cover the skillet with a lid to allow the steam to cook the eggs until the whites are set- entire process should take 3-4 minutes.
- Use a sharp knife to slice the steak against the grain into strips, serve warm with fried eggs and garnish the steak with fresh chimichurri. Enjoy!
Keywords: steak, eggs, chimichurri, breakfast, main course