Steak & Eggs my GO TO Breakfast | Chef Jean-Pierre

By Chef Jean-Pierre · 30 min

Ingredients

Instructions

1. Salt both sides of the steaks and let them rest at least one hour on a rack in the fridge, or overnight. They must sit on the rack.
2. In a frying pan, heat the clarified butter. When hot, add the bacon and cook over low heat for a few minutes to render the fat without burning the lean part.
3. Once the fat has melted, add the onion and cook over medium-high heat until light golden brown, adding salt and pepper.
4. Add the potatoes, bell pepper, and salt and pepper to taste. Cover, reduce heat to medium, and cook 8 to 10 minutes, until the potatoes are tender. After 8 minutes, uncover and keep cooking to drive off extra moisture.
5. Sear the steak in hot avocado oil or clarified butter, about 3 minutes per side depending on thickness. For rare to medium-rare, cook to 120–125°F (49–52°C) internal temperature.
6. Over medium heat, melt whole butter in a non-stick frying pan and heat to 250–275°F (121–135°C). Crack an egg into a small glass bowl, then carefully slide it into the middle of the pan. Add salt and pepper and cover for about 3 minutes.
7. Serve the steak on one side of the plate with the potatoes beside it, and top the steak with the egg, seasoned with salt and pepper.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

GarlicOnionEggBell pepperPotatoBeefBacon