Ingredients:

  • 1.5 lbs Sirloin or New York Strip steak
  • 2 tbsp Grapeseed or Avocado oil
  • 2 tbsp Unsalted butter
  • 1 tsp Coarse kosher salt
  • 1 tsp Cracked black pepper
  • 2 cloves Garlic, smashed
  • 8 large Eggs
  • 1 tbsp Unsalted butter
  • 2 tbsp Heavy cream
  • ½ tsp Salt
  • ¼ tsp White pepper

Instructions:

  1. Pat the steaks completely dry with paper towels and season generously with salt and pepper on all sides.
  2. Let the meat sit at room temperature for 15 minutes to ensure even cooking.
  3. Heat a cast iron skillet over medium-high heat with oil until it begins to shimmer and barely smoke.
  4. Place steaks in the pan and sear for 3–5 minutes without moving them until a deep brown crust forms.
  5. Flip the steaks, then add butter and smashed garlic cloves to the pan.
  6. Baste the steaks with the melted garlic butter for another 3–5 minutes until the internal temperature reaches 130°F (54°C) for medium-rare.
  7. Transfer steaks to a plate and let them rest for 5–10 minutes.
  8. While steak rests, melt butter in a non-stick skillet over medium-low heat.
  9. Whisk eggs, cream, salt, and pepper in a bowl until fully combined.
  10. Pour eggs into the pan and gently push from the edges toward the center with a spatula.
  11. Remove eggs from heat while still slightly wet to avoid overcooking.