Steak and Eggs with Blistered Cherry Tomatoes
Servings: 2 people
Calories: 528kcal
This Steak and Eggs with Blistered Cherry Tomatoes is the perfect 'special occasion' breakfast. This is, without doubt, the Loon's favorite morning dish. Butter-basting the steaks is off-the-charts good. Thick strip or ribeye steaks are ideal.
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Equipment
- Cast-iron skillet, preferably 12-inch
- Instant-read thermometer, spatula, tongs, and a large spoon.
Ingredients
- 2 steaks 1 to 1½-inches thick
- Black pepper freshly ground
- Kosher salt for brining and then seasoning
- 1 cup grape tomatoes or cherry, roughly chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon rosemary fresh, chopped + 4 sprigs
- 1 teaspoon chives fresh, chopped, plus extra for garnish
- canola oil or vegetable, ¼ cup for each braising
- 4 cloves garlic
- 7 tablespoon unsalted butter divided
- 2 large eggs
Instructions
- Pat the steaks dry with paper towels and then liberally sprinkle salt all over them. Place on a baking sheet and let rest for 1 hour, or overnight in the refrigerator on a plate loosely covered with a paper towel.
- Gently rinse the steaks with running water, helping to remove all the salt. Use paper towels to completely dry off the steaks. Season the steaks with a couple of pinches of salt and pepper. Set aside.
- Turn your broiler on HIGH.
- Toss the roughly chopped tomatoes with the extra-virgin olive oil, rosemary, chives, ½ teaspoon salt, and ¼ teaspoon black pepper. Place on a baking sheet lined with foil and place 6 inches under the broiler. Roast for 1 to 2 minutes, and then stir the tomatoes around with a wooden spoon. Roast for another couple minutes, until soft and starting to char. Remove and loosely tent with a piece of foil. Keep your eyes on them in the oven, don't let them completely burn!
- Heat ¼ cup of the canola oil in a large cast-iron skillet over medium-high heat until shimmering and just starting to smoke.
- Add one steak, and sear, turning frequently with a spatula and tongs, until browned and crust has started to form on the outside of the steak, about 3 to 4 minutes Add the rosemary sprigs and garlic cloves, and butter.
- With oven mitt on, carefully tilt the skillet to one side and use a large spoon to spoon the butter/oil all over the steak, flipping and continuing to spoon. Repeat this until the internal temperature is 125°F for medium-rare and 135°½F for medium. Set aside, tent with foil. Discard the oil/butter and herbs, and repeat this process with the 2nd steak.
- In a separate, non-stick skillet, melt 1 tablespoon of butter and add the eggs. Cook for 1 to 2 minutes for sunny-side-up. Season with a pinch of salt and pepper.
- Place the cooked steaks on plates, and top with roasted tomatoes and eggs. Serve immediately.
Video
Notes
Thick steaks work best for butter-braising. We love going with New York strip steaks or ribeye. 1-inch to 1½-inches in thickness is ideal.
The cooked steaks and roasted tomatoes can be kept warm in a 250 F oven.
The tomatoes can be made up to several hours in advance and he-heated in the oven or served room temperature. They are delicious even when they're not warm!
Cook the steaks to your preferred doneness. 125°F for medium-rare (our favorite), or 135°F for medium.
Nutrition
Calories: 528kcal | Carbohydrates: 6g | Protein: 53g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 431mg | Sodium: 199mg | Potassium: 875mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2198IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 5mg