Entree: United States – Steak and Eggs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 ribeye steaks, approx. 10 oz (283 g) each
- 2 large eggs, approx. 2 oz (57 g) each
- 3 cloves garlic, minced (0.3 oz (9 g))
- 3 tbsp (42 g) butter

Show original ingredient measurements

- 2 ribeye steaks, approx. 10 oz (283 g) each
- 2 large eggs, approx. 2 oz (57 g) each
- 3 cloves garlic, minced (0.3 oz / 9 g)
- 3 tbsp (42 g) butter

Instructions

1. Remove steaks from refrigerator 30 minutes before cooking. In a skillet over medium-high heat, melt 1 tbsp (14 g) butter and lightly sauté half the garlic until fragrant.
2. Add steaks and sear 3–6 minutes per side, spooning the garlic butter over the top to baste until desired doneness.
3. Transfer steaks to a cutting board to rest. In the same skillet, melt remaining 2 tbsp (28 g) butter, add remaining garlic and gently fry eggs to preferred doneness.
4. Slice steaks if desired, plate and top each portion with a fried egg and spooned garlic butter.