Cast-Iron Steak & Sunny Eggs Brunch
This is the dish that turns a lazy Saturday morning into a mini steakhouse experience right in your own kitchen. I start with a well-marbled sirloin—a...
2 servings
American Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
23 views
Ingredients
🥩
12 oz
sirloin steak
1-inch thick, well-marbled, room temperature
🥛
2 tbsp
unsalted butter
divided
🫒
1 tbsp
neutral oil
🌾
4 slices
sourdough bread
thick-cut, toasted
🥩
4
large eggs
room temperature
🥬
1 tsp
black pepper
freshly cracked
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2 cups
baby spinach
🌶️
1 tsp
coarse salt
🌶️
¼ tsp
smoked paprika
🥬
1 cup
cherry tomatoes
halved
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Remove sirloin steak from the refrigerator 30 minutes before cooking. Pat completely dry with paper towels—this is critical for proper searing. Season both sides evenly with coarse salt, black pepper, and smoked paprika, pressing the seasoning into the meat so it adheres.
Step 2
Place a 10-12 inch cast-iron skillet over high heat for 4-5 minutes until a drop of water skitters across the surface. Add neutral oil and swirl to coat; the oil should shimmer immediately but not smoke.
Step 3
Carefully lay the sirloin steak away from you into the pan—it should sizzle aggressively. Do not move it for 2-3 minutes. You're looking for a deep mahogany crust with visible browning up the sides.
Step 4
Flip the steak using tongs and immediately add 1 tablespoon of unsalted butter to the pan. Tilt the pan slightly and continuously spoon the foaming butter over the steak for 1-2 minutes. This butter baste adds richness and helps achieve an even medium-rare. The internal temperature should read 125°F for medium-rare.
Step 5
Transfer the steak to a cutting board and tent loosely with foil. Rest for 5 minutes—this allows juices to redistribute, preventing dry meat.
Step 6
Reduce heat to medium. In the same pan (do not wipe), add cherry tomatoes cut-side down. Let them blister undisturbed for 90 seconds, then toss until just softened and skins are beginning to wrinkle. Add baby spinach and wilt for 30 seconds. Transfer vegetables to a warm plate.
Step 7
Return pan to medium-low heat. Add remaining 1 tablespoon of unsalted butter. Crack each large egg into a small bowl first, then gently slide it into the pan—this prevents shell fragments and ensures even placement. The whites should immediately begin to set and lace into the fond.
Step 8
Cook the eggs for 45-60 seconds until the whites are set but the yolks still tremble when the pan is gently shaken. The edges should be golden-brown and crispy.
Step 9
Slice the rested sirloin steak against the grain into ½-inch slices. Arrange on warm plates with the cherry tomatoes and spinach. Top each plate with 2 sunny-side up eggs.
Step 10
Spoon the remaining pan juices over the steak and eggs. Serve immediately with toasted sourdough bread for sopping up the yolk and steak drippings.
✨Chef's Tips
- ★The 30-minute room temperature rest for the sirloin steak ensures even cooking. A cold steak will seize up and cook unevenly, resulting in a grey band around the edge.
- ★After searing, the pan fond (browned bits) is liquid gold—don't discard it. The proteins and sugars in the fond dissolve into the butter, creating an instant sauce that coats the eggs and vegetables with deep, beefy flavor.
- ★For perfect sunny eggs, use a spoon to baste the whites with hot butter while leaving the yolk untouched. This sets the whites completely while keeping the yolk runny.
- ★Use the finger test for doneness if you don't have a thermometer: press the center of the steak—if it feels like the fleshy part of your palm below your thumb when relaxed, it's medium-rare.
- ★Rest your sourdough bread directly on the oven rack at 200°F while the steak cooks. This creates a perfectly crisp exterior that won't get soggy when dragged through the yolk.
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