- 10 oz. well-marbled steak (bavette, ribeye, sirloin, etc)
- 1 yellow onion, sliced
- 3 tbsp olive oil, divided
- 1/2 tbsp butter
- 2 eggs
- 2 slices sourdough toast (optional)
- Salt and fresh ground pepper
- Preheat your cast iron skilletby heating it on the stove over medium low heat for 4-5 minutes.
- Season all sides of the steak generously with salt, pressing it into the surface, at least 30 minutes before cooking your steak.
- Add 1 tbsp. olive oil and 1/2 tbsp butter to your cast iron skillet. Once butter is foaming, add the onions and cook for 10 minutes, stirring occasionally. Season with salt and cook for another 10-20 minutes, stirring occasionally, until onions have browned and softened. Add a splash of water if onions dry out during cooking.
- Set onions aside on one end of a cutting board large enough to fit your onions and steak, covering with foil. Wipe off any excess residue in the skillet (be careful not to burn yourself!)
- Reheat your skillet over high heat while you pat the surface of your steak dry with paper towels and brush with 1 tbsp. olive oil on both sides.
- Place steak into one end of the heated skillet and press down to sear one side. Wait 1-2 minutes until the steak is easy to lift off the pan, then flip and press the other side into the other end of the skillet (where the pan is hotter), cooking for another minute.
- Continue to flip the steak every 30 seconds, moving it to different parts of the skillet to retain heat, until both sides have developed a dark brown crust and the internal temperature has reached 115 degrees F for rare, 125 degrees F for medium rare, or 135 degrees for medium (the steak temperature will continue to rise while the steak rests). It takes 4-6 total minutes to get to medium rare depending on the thickness of your steak.
- Set the steak aside on your cutting board next to your onions and cover with foil to rest 5-8 minutes depending on the thickness of your steak while you cook your eggs.
- Reheat the pan over medium heat, adding last tbsp of olive oil if there isn’t enough rendered beef fat in the skillet. Wait a few seconds before adding your eggs, then reduce heat to low and cook uncovered for 5-7 minutes until egg whites have set but yolks are still soft and runny.
- While the eggs are cooking, add the onions back into the pan around the eggs to reheat.
- Slice your steak against the grain and lay the pieces around your eggs. Season your entire skillet with salt and pepper to taste and serve immediately with sourdough toast on the side. Enjoy!
Buy RVM Steak HERE!