The World War II Meal I Can't Stop Eating

By Chef Billy Parisi · 45 min

Ingredients

Instructions

1. Pat the steak dry on all sides.
2. Season all sides of the steak with salt and pepper.
3. Heat the oil in a large carbon-steel or cast-iron skillet over high heat until it lightly smokes.
4. Sear the fat cap for 30 seconds. Turn the steak on its side for 1 minute, then move it in a circular motion, gently pinching its sides, for 90 seconds.
5. Flip the steak and cook untouched for 1 minute. Lower the heat to medium-low and add 2 tablespoons of unsalted butter.
6. Once melted, baste the steak for 2 to 3 minutes until the top is golden brown. Rest the steak on a rack for 5 to 6 minutes.
7. Drain most of the fat from the pan, return it to low heat and let it cool for 1 to 2 minutes.
8. Raise the heat to medium and add 1 to 2 tablespoons of butter. Once melted, fry the eggs for 2 to 3 minutes until cooked to your liking. Season with salt and set aside.
9. Return the pan to medium heat and cook the minced garlic for 30 to 45 seconds until fragrant.
10. Add the Worcestershire sauce, vinegar, sugar, red pepper flakes, hot sauce and water; cook for 1 minute.
11. Turn off the heat and swirl in 2 to 3 tablespoons of cold unsalted butter until emulsified.
12. Finish the sauce with green onions and serve with the steak and eggs.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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