Steak and Eggs
Rested steak, fried eggs, cracked pepper.
Rump steak, seared hard, with fried eggs and a fan of avocado alongside. Big-protein, low-carb dinner in fifteen minutes flat — and yeah, it makes a hell of a breakfast too.
Nutrition · per serving
Method
- 1
Dry brine the steak
Salt the rump steak all over with about 1.5g fine sea salt — that is your dry brine. Sit it on a rack, uncovered, for 5 minutes minimum while the pan gets ripping hot (30–40 minutes in the fridge is better if you have it). Then pat it bone-dry with kitchen paper — wet steak steams, it does not sear, and you are pulling off the surface moisture the salt drew out. No pepper yet; pepper on a hot pan burns and turns bitter. Salt and pepper both go on after the cook.
- 2
Sear hard, then rest
Get the pan smoking. Add the rice bran oil — high smoke point, made for this. Never olive oil to sear; that is for finishing, not frying. Lay the steak in away from you and leave it alone: 2–3 minutes a side depending on thickness and how you like it. Pull it out onto a warm plate and rest for 5 minutes — skipping the rest is how you lose all the juice to the plate.
- 3
Fry the eggs in the same pan
Drop the heat to medium, melt 25g butter in the pan you just seared the steak in — all that flavour is going into the eggs. Toss in 2–3 sprigs of fresh thyme (about 5g) and let it sizzle for 30 seconds so the eggs pick it up. Fry until the whites set and the edges go lacy and crisp. Spoon the foaming butter and thyme over the yolks. Pull the sprigs out before plating if you do not want them staring at you.
- 4
Plate it
Slice the rested steak across the grain and lay the eggs on top or alongside. Fan half an avocado (about 70g) next to it — the soft fat pulls the plate together. Now season everything: a pinch of the remaining flaky salt across the steak and eggs, then grind black pepper over the lot. Break the yolk and let it run into the steak like sauce.