This steak and eggs recipe cooks a small sirloin steak first, then uses its resting time to cook the eggs. Savory Dust goes on with a little butter after searing for a measured finishing flavor.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 boneless sirloin steak, about 12 ounces (340 g) and 1 inch thick
2 teaspoons (10 ml) neutral oil
2 teaspoons (10 g) unsalted butter, divided
3/4 level teaspoon (3.75 ml) Savory Desert Dust
4 large eggs
1 tablespoon (15 ml) water
Directions
Prepare the steak. Pat steak dry with paper towels. Heat a heavy skillet over medium-high heat until hot, then add the oil. Have a clean resting plate and an instant-read thermometer ready.
Sear and check. Add steak and cook about 4–6 minutes per side, adjusting heat if smoking heavily. Check the thickest center reaches 145°F (63°C). Thickness and starting temperature affect the time; continue cooking if necessary.
Finish and rest. Turn off heat. Add 1 teaspoon butter and Savory Dust, then turn the steak through the melted mixture without letting it scorch. Move to a clean plate and rest at least 3 minutes while you cook the eggs.
Cook the eggs. Let the skillet cool slightly and wipe out any dark residue carefully. Add the remaining teaspoon butter over medium-low heat. Crack in the eggs, add the tablespoon water at the edge and cover. Cook 3–5 minutes until the whites and yolks are firm, or longer as needed.
Slice and serve. Slice the rested steak across the grain. Divide between two plates with two eggs each and spoon over the resting juices. Use pasteurized eggs if choosing a less-cooked yolk; this method is written for firmly cooked eggs.
Cooking timing: 12–18 mins + steak resting.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
A boneless sirloin about 1 inch thick suits this two-person breakfast. Ribeye or strip steak of a similar thickness can work, but fat content and cooking time differ. Do not use the same clock time for very thin or thick cuts.
WHY IS THE STEAK COOKED BEFORE THE EGGS?
The steak needs a rest of at least three minutes after reaching 145°F (63°C). Cooking the eggs during that pause coordinates the meal. Set out warm plates beforehand if your kitchen is cool.
CAN I COOK THE EGGS SUNNY-SIDE UP?
The written method cooks both whites and yolks firm. For a runnier yolk, use pasteurized eggs and understand that appearance alone does not confirm safety. People at higher risk from foodborne illness should have fully cooked eggs.
WHY ADD DUST AFTER SEARING?
Savory Dust contains dates. Adding it with butter after the heat is turned off keeps it away from the hottest searing stage. The warm steak and resting juices distribute the seasoning.
WHAT IF MY PAN IS TOO HOT FOR THE EGGS?
Remove it from the burner briefly and lower the heat before adding fresh butter. Dark or smoking butter signals excessive heat. Wipe away scorched residue carefully so it does not flavor the eggs.
CAN I MAKE THIS FOR FOUR PEOPLE?
Use two similar steaks and eight eggs, with two skillets or separate batches. Keep cooked food hot while finishing. Crowding one pan lowers the heat and makes it harder to coordinate the meal.
HOW SHOULD I STORE LEFTOVERS?
Refrigerate within two hours, or one hour above 90°F (32°C), in covered shallow containers at 40°F (4°C) or colder. Use within 3–4 days and reheat to 165°F (74°C). Cooked eggs and steak will become firmer after reheating.
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