Steak And Eggs With Quick Mustard Pan Gravy Recipes

STEAK AND EGGS WITH QUICK MUSTARD PAN GRAVY

Steps:

• Bring the steaks to room temperature.
• Rub a cast iron skillet or heavy pan with EVOO and heat over a medium-high flame. When the pan is very hot, add the steaks and cook for 4 minutes on the first side, then 3 minutes on the second side for medium doneness. The steaks should be deeply caramelized before turning.
• Place a skillet on the stovetop for the eggs and heat over medium-low flame.
• Meanwhile, to a small skillet over medium heat add a drizzle of EVOO and 2 tablespoons butter. Add the shallot and sprinkle in the thyme leaves and sauté until soft, 2-3 minutes. Sprinkle with flour and stir a minute. Add the wine and stir to evaporate, 30 seconds. Add the Worcestershire sauce, stock, lots of pepper and a pinch of salt. Stir in the mustard and incorporate. Then stir in the half-and-half or cream and stir for 1 minute more. Turn off the heat.
• Toast the bread while the sauce cooks and butter it while it's hot.
• Add 1/2 tablespoon of the remaining butter to the hot egg skillet over medium-low heat and cook the eggs to desired doneness, two eggs at a time. Repeat with the remaining butter and two eggs.
• Serve the steaks on halved buttered toast with eggs on top. Pour the sauce over the steak and eggs and garnish with watercress.

"MINUTE" STEAK AND EGG WITH RED HOT BUTTER SAUCE

Steps:

• Place steak between two pieces of plastic wrap and pound to a ¼-inch thickness. Season one side generously with salt and pepper, then sprinkle ½ of the bread crumbs over top. Place the plastic wrap back over the steak and pound a few times with the meat mallet. Repeat to season the other side with salt, pepper, and remaining bread crumbs.
• Set a pan over high heat. Add 2 tablespoons melted clarified butter and wait until it starts to smoke. Quickly and carefully add steak to the pan and cook for 1 minute. Flip steak and reduce heat to medium-high; cook until you see a little bit of pink juice pool on top of the steak, about 1 more minute. Flip again, turn off the heat, and transfer steak to a warm plate.
• Let the pan cool for 30 to 60 seconds, then add 1 teaspoon melted clarified butter. Turn heat to medium and add egg. Break the egg white so it's all the same thickness and the yolk is in the center. Add a pinch of salt and cook until egg white is cooked through with brown and crispy edges. Place the egg on top of the steak.
• Add room temperature butter and hot sauce to the warm pan. Swirl the pan until the butter has melted and emulsified into the hot sauce. Stir in water if sauce is too thick or starts to separate.
• Spoon sauce over steak and egg, and garnish with chives.