A high-protein, gourmet meal featuring a juicy seared steak, perfectly runny poached eggs, and fresh steamed broccoli.
Ingredients
- Steak: 1 large Ribeye or Sirloin (room temperature)
- Eggs: 2 large fresh eggs
- Broccoli: 1 small head, cut into florets
- Butter: 2 tablespoons (for searing)
- Garlic: 2 cloves, crushed
- Vinegar: 1 tablespoon (for poaching the eggs)
- Seasoning: Sea salt and freshly cracked black pepper
- Garnish: Shredded cheddar cheese and a drizzle of steak sauce or hollandaise.
Instructions
1. Prepare the Steak
- Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.
- Heat a cast-iron skillet over high heat with a little oil.
- Once the pan is smoking, add the steak. Sear for 3–4 minutes per side for medium-rare.
- In the last minute of cooking, add butter and garlic to the pan and spoon the melted butter over the steak (basting).
- Remove the steak from the pan and let it rest for 5–10 minutes before serving.
2. Steam the Broccoli
- While the steak is resting, steam the broccoli florets for 4–5 minutes until tender-crisp.
- Season with a pinch of salt and a small knob of butter.
3. Poach the Eggs
- Bring a pot of water to a gentle simmer (not a rolling boil). Add the vinegar.
- Crack an egg into a small ramekin.
- Use a spoon to create a gentle whirlpool in the water and slide the egg into the center.
- Cook for 3 minutes for a perfectly runny yolk. Remove with a slotted spoon and drain on a paper towel.
4. Assembly
- Place the rested steak on a large plate.
- Add the steamed broccoli on the side.
- Place the poached eggs next to the steak (or right on top).
- Top the eggs with a little shredded cheese and a drizzle of your favorite sauce.
Tips for Success
- Resting the Meat: This is the most important step! It ensures the juices stay inside the steak instead of running all over your plate.
- Fresh Eggs: Use the freshest eggs possible for poaching; the whites hold together much better.
- High Heat: Make sure your skillet is very hot before the steak hits the pan to get that beautiful dark crust (Maillard reaction).
