Best Minute Steak And Egg With Red Hot Butter Sauce Recipes

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STEAK AND EGGS



Steak and Eggs image

Manliest breakfast around.

Provided by Brian Genest

Categories     Breakfast Eggs

Time 45m

Yield 2

Number Of Ingredients 6

2 (5 ounce) filet mignon
1 tablespoon steak seasoning
1 teaspoon salt
2 slices thick-cut bacon
2 tablespoons clarified butter, divided
2 large eggs

Steps:

  • Rub steaks with steak seasoning and salt. Wrap a slice of bacon around each steak and let come to room temperature, about 20 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt 1 tablespoon butter in a cast iron skillet over medium heat. Add steaks and sear for 1 minute per side.
  • Transfer the skillet to the preheated oven and bake to medium-rare or medium, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
  • Remove from the oven and transfer steaks to a plate. Tent with foil to let the juices set while you cook the eggs.
  • Wipe the excess grease from the skillet, add the remaining 1 tablespoon butter, and place over medium heat. Gently crack eggs into the skillet, being careful not to break the yolks as you're preparing these sunny-side up.
  • Drop 1 tablespoon water into the skillet to make a rush of steam and cover immediately so the steam can help cook the eggs without letting the bottoms burn. Cook until the whites are cooked through but the yolks are still runny, 1 to 2 minutes.
  • Remove from the pan and serve with the steaks.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 2 g, Cholesterol 340.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 50.2 g, SaturatedFat 15 g, Sodium 2900.8 mg, Sugar 0.4 g

BUTCHER'S STEAK (HANGER STEAK)



Butcher's Steak (Hanger Steak) image

Butcher (or hanger) steak is great pan cooked, broiled, or grilled. It takes to marinades wonderfully, and really can be substituted for any cut of steak. Just be sure to take the time to trim it well.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 50m

Yield 4

Number Of Ingredients 7

1 (2 pound) butcher's steak (hanger steak)
salt and freshly ground black pepper to taste
1 tablespoon clarified butter
⅔ cup chicken broth
2 teaspoons balsamic vinegar
2 tablespoons cold butter, cut into cubes
salt to taste

Steps:

  • Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
  • Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
  • Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
  • To serve, slice steaks and spoon pan sauce over them.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 0.6 g, Cholesterol 95.8 mg, Fat 25.3 g, Protein 27 g, SaturatedFat 12.5 g, Sodium 348.6 mg, Sugar 0.5 g

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