Description
A hearty and flavorful dish featuring a perfectly seared sirloin steak, runny yolk eggs, and crispy panko-crusted vine-ripened tomatoes. This recipe combines pan-searing, frying, and delicate basting techniques to create a classic steak and eggs meal with a gourmet twist.
Ingredients
Scale
Steak and Seasoning
- 8 ounce Sirloin Steak
- 4 tablespoon Extra-Virgin Olive Oil (divided)
- 2 teaspoon Salt (divided)
- 2 teaspoon Ground Black Pepper (divided)
- 3 tablespoon Butter (divided)
- 1 sprig Fresh Thyme
- 1 sprig Fresh Rosemary
- 1 clove Garlic
Tomatoes
- 2 Vine-Ripened Tomatoes
- All-Purpose Flour (as needed for dredging)
- Panko Breadcrumbs (as needed for coating)
- 1 Egg (for coating)
- 1 tablespoon Extra-Virgin Olive Oil (for frying tomatoes)
Eggs
- 4 Eggs
- 2 tablespoon Butter (softened, for frying eggs)
Instructions
- Prepare Tomatoes: Thickly slice the vine-ripened tomatoes into 1-inch thick pieces. Dredge each slice in all-purpose flour, then dip into a beaten egg wash, and finally coat thoroughly with panko breadcrumbs. Set aside.
- Season Steak: Rub the sirloin steak with 1 tablespoon of extra-virgin olive oil, 1 teaspoon salt, and 1 teaspoon ground black pepper to season evenly.
- Sear the Steak: Heat a cast iron pan over high heat until very hot. Add 1 tablespoon of olive oil and place the steak in the pan, listening for a sizzle. Do not move the steak for 3 minutes to develop a crust, then flip it over.
- Finish Cooking Steak: Reduce heat to medium-high and cook for another 3 minutes. Add fresh thyme, rosemary, garlic, 1 tablespoon olive oil, and 1 tablespoon butter to the pan. Baste the steak continuously with the melted herb butter to infuse flavor.
- Rest Steak: Remove the steak from the pan and set it aside to rest, keeping it warm. The steak will continue cooking from rare to medium-rare over the next 10 minutes. For medium doneness, cook an additional minute on each side before resting.
- Cook Tomatoes: In the same cast iron pan on medium-high heat, add 1 tablespoon olive oil. Fry the panko-crusted tomato slices for 2 minutes on one side, then flip and cook for another 2 minutes until golden and crispy.
- Cook Eggs: Heat a non-stick frying pan over medium heat. Add 2 tablespoons of softened butter, then gently crack the eggs into the pan. Lower heat to medium-low to cook the eggs gently.
- Finish Eggs: For sunny-side-up style with runny yolks, place a lid on the pan and add 1 teaspoon of water to create steam. Cook for 3 minutes or until egg whites are fully set. Season the eggs with 1 teaspoon salt and 1 teaspoon ground black pepper.
- Plate and Serve: Slice the rested sirloin steak and arrange on plates alongside the runny yolk eggs and panko-crusted fried tomatoes. Serve immediately while hot.
Notes
- Resting the steak after cooking is essential to allow the juices to redistribute and achieve the perfect tenderness.
- Adjust cooking times depending on your preferred steak doneness: rare, medium, or well done.
- Use a cast iron pan for best searing results and heat retention.
- Adding fresh herbs and garlic while cooking the steak enhances flavor significantly.
- Be careful when steaming eggs to avoid overcooking the yolk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: steak and eggs, panko crusted tomatoes, sirloin steak recipe, breakfast steak, fried eggs, pan-seared steak, brunch recipe
