Ingredients:
- Keith Valley Packing Company Filet (BEK Item #107933 or 500319)
- 2 large eggs (BEK Item #142362)
- 2 tbsp Bellacibo Canola Olive Oil Blend (BEK Item #181709)
- 1 tbsp Golden Harvest unsalted butter (BEK Item #389018)
- Salt and pepper (to taste)
Instructions:
1. Prepare the steak:
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Let the steaks come to room temperature by taking them out of the fridge 20–30 minutes before cooking.
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Season both sides generously with salt and pepper. You can also add some crushed garlic or fresh herbs for extra flavor.
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Heat your grill to medium-high heat.
2. Cook the steaks:
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Place the steaks on the grill for about 5-7 minutes on the first side, depending on the thickness of the steak and how well-done you like it.
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Flip the steaks and cook for another 4-6 minutes. If you like your steak more well-done, cook for an additional minute or so per side.
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You can add a knob of butter and spoon it over the steak for extra flavor during the last minute of cooking. Optional: Toss in some fresh herbs or garlic to infuse more flavor.
3. Rest the steaks:
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Remove the steaks from the skillet and let them rest for 5-10 minutes.
4. Cook the eggs:
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In a separate pan, heat the butter over medium heat. Crack the eggs into the pan. You can cook them sunny-side-up, scrambled, or however you prefer. If you like your eggs a little more cooked, you can flip them or cover the pan to cook them faster.
5. Serve:
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Once the eggs are cooked to your liking, place the steak on a plate, and top with the eggs.
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Optional: Serve with hot sauce, a squeeze of lemon, or some sautéed spinach or grilled vegetables on the side for extra flavor and nutrition.
Enjoy your hearty Steak and Eggs meal with a glass of Markon RSS Orange Juice! (BEK Item #031293)