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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).
Heat a large skillet over medium heat.
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).
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).
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.
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.
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.
• If you're making this dish for a large group I find that it's best to do everything in small batches. Since they cook quickly this is not the hardest thing. Or you can deep fry in a wok if you have a strong burner and good ventilation. Strange but true! In this case keep the seasoning minimal until after cooking.
• It's great to have some sort of bread or potato dish with this. If you're just wanting to make a quick breakfast a piece of toast with butter is perfect (it could always be Lior's sourdough that you made ahead). If you've got more time try this Barbari bread made using pizza dough, or these potato pancakes.
• If you're not a beef eater, I do find that portobello mushrooms work great in this preparation. Season well with Pierre & Cancale, and add some olive oil to the pan when cooking. They take a bit longer as well, about 6-7 minutes per side. I've even done this in addition to the steak (sometimes it's nice to have both on a plate), starting the mushroom first and adding the steak to the pan about halfway through.
Food images and recipe © Christian Leue.
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