Cancale & Pierre Steak & Eggs

Author

Christian Leue

Servings

1

Category

Dinner

Ingredients

• 1 (6-8 ounce), thin cut steak (ribeye cap, ribeye, hanger, bavette, etc.)
• Pierre Poivre N7
• Cancale N11
• Optionally, 2 tsp butter
• Olive oil
• 2-3 eggs, cracked in a bowl

Directions

1. Season both sides of the steak with Pierre and Cancale and let rest for at least 15 minutes (great time to go make a cup of coffee).
2. Heat a large skillet over medium heat. 
3. Add the steak and cook, flipping regularly to a new spot on the skillet, until both sides are lightly browned (about 3-4 minutes total).
4. Bring the heat up to high and optionally add some butter (this will yield a browner steak and add flavor). Sear for a few minutes more (longer for a more well-cooked center if that's your preference).
5. Set the steak aside to rest and add 1/4 cup of olive oil to your pan. Allow the oil to get hot (right before it starts smoking), then carefully add the eggs.
6. Tilt the pan toward you and using a long handled spoon, scoop the hot olive oil over the whites to cook and crisp them. They will cook very quickly, about a minute total.
7. Remove the eggs to a plate using a slotted spatula, and season with more Pierre/Cancale as you prefer and serve with the steak. I like fresh herbs as a garnish (pictured are baby chives). Great with toasted bread for a quick and delicious meal.