Herb Butter Steak and Eggs

Herb Butter Steak and Eggs

Juicy, golden-edged steak, runny eggs and garlicky herb butter all come together in one pan. The MAKO Steak Pan delivers a beautifully caramelised sear, while the leftover buttery pan juices give the eggs an extra hit of flavour. It’s simple, satisfying and made for a seriously good weekend breakfast.

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

1

Ingredients

Herb Butter
25g unsalted butter, softened
½ garlic clove, finely grated
2 tsp finely chopped fresh parsley
½ tsp finely chopped fresh rosemary
Sea salt and freshly cracked black pepper

Steak and Eggs
1 x 250g sirloin or scotch fillet steak
1 tsp extra virgin olive oil
Sea salt and freshly cracked black pepper
2 eggs
Toasted sourdough, to serve

METHOD

1. Make the Herb Butter

Combine the softened butter, garlic, parsley, rosemary and thyme. Season with salt and pepper, then set aside.

2. Prepare the Steak

Remove the steak from the fridge 20–30 minutes before cooking. Pat dry, drizzle with olive oil and season generously with salt and pepper.

3. Sear the Steak

Heat the MAKO Black Steel Steak Pan over medium-high heat until hot. Add the steak and cook for 2–3 minutes on each side, or until cooked to your liking.

During the final minute, add half the herb butter and baste the steak as it melts. Transfer to a plate and rest for 5 minutes.

4. Cook the Eggs

Reduce the heat to medium. Add a little more herb butter to the same pan, then crack in the eggs. Cook for 2–3 minutes, or until the whites are set and the yolks remain runny.