Serves 2-3
Yes, completely relatable steak & eggs. But elevated by using black truffle oil in the eggs and a 35 day dry aged ribeye for the steak, you have got to give it a try – a crazy good meal.
INGREDIENTS
- 24oz 35 day aged boneless Rib Eye Steak
- 2 teaspoons olive oil
- 1-2 teaspoons Kosher salt (to your taste)
- 1-2 teaspoons Freshly ground pepper
- 5 eggs
- 1 teaspoon butter
- 1/2 teaspoon Sabatino Tartufi White Truffle oil
- 20 chive stalks, dark green parts only, finely chopped
DIRECTIONS
- Pre-heat oven to 450 degree
- Pre-heat cast iron or over safe skillet on high heat
- Rub steak with olive oil and season with Koshers salt and freshly ground pepper
- Place the steak in pan with fat side down to grease pan. Sear steak for 2 minutes each side. Place steak and skillet in oven until steak is 129-130 degrees
- Beat 5 eggs in a bowl, season with pinch Kosher salt and pepper, mix in truffle oil
- On super low heat in medium non-stick pan, melt butter. Add eggs keep moving constantly for 8-10 minutes, add chopped chives