Father’s Day Breakfast: Steak and Eggs with Rosemary

Steak and Eggs with Rosemary Recipe by Domestic Daddy

Real men eat quiche, but steak and eggs is a manly classic that this Dad would love to eat on Father’s Day.

To get everything on the table hot at the same time, just follow this sequence in the instructions: fruit, oil, meat, eggs and toast. And most importantly, if you break a yolk or the toast is cold, just remember that when you cook for the ones you love, it isn’t really about the food.

Ingredients (serves four)

Steak and Eggs with Rosemary Recipe by Domestic Daddy

For the steak and eggs:

  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 sprigs of rosemary
  • About 1 1/4 to 1 1/2 pounds (600-700g) of New York strip steak or boneless ribeye
  • 4-8 eggs (depending on appetite)
  • kosher salt or medium grain sea salt and freshly ground black pepper
  • red pepper flakes (optional)
  • flat-leaf parsley sourdough bread for toast

For the fruit salad:

  • 1 ripe cantaloupe
  • 1 cup blueberries
  • 1 cup raspberries or strawberries (halved)
  • salt
  • fresh mint
  • 1 lime

Equipment:
1 oven-proof skillet, 1 non-stick skillet with a lid, strainer, instant-read thermometer

Instructions

1. Preheat the oven to 350F (175C). Take the steaks out of the fridge, unwrap them, and let them sit for 30-60 minutes before you plan to cook them to take the chill off of the meat.

For the fruit “salad”:

2. Cut the cantaloupe into sixths (or quarters if it’s small) and scoop out the seeds with a spoon. Run a paring knife between the rind and the flesh of each piece and then cut each wedge crosswise into bite-sized pieces. Squeeze a bit of lime juice over each and sprinkle on a pinch of salt. (This really enhances the flavor of the melon.)

Steak and Eggs with Rosemary Recipe by Domestic Daddy

3. Plate your melon slices and strew a handful of each of the berries over each piece.

4. Make your mint chiffonade. For each serving, stack about 5 mint leaves on a cutting board and then roll them up side-to-side. Cut your little mint cigar into narrow slices and then sprinkle the mint ribbons over each serving. Remind yourself to use the word chiffonade in a sentence at breakfast (not really –people will probably find this irritating).

Steak and Eggs with Rosemary Recipe by Domestic Daddy

Steak and Eggs with Rosemary Recipe by Domestic Daddy

For the steak and eggs:

5. To make the rosemary oil, strip the leaves off two sprigs of rosemary. Heat about 1/4 cup (60ml) of olive oil in a small saucepan over medium heat for about a minute and then add the leaves. They should sizzle gently. Fry them until the sizzling dies down and their strong aroma mellows, about 2 minutes, taking care not to burn them. Strain the hot oil into a small bowl and set the leaves aside until the oil is cool enough to touch, and then add the fried leaves back to the oil. (This extra step is necessary to avoid burning the leaves.)

Steak and Eggs with Rosemary Recipe by Domestic Daddy

Steak and Eggs with Rosemary Recipe by Domestic Daddy

Steak and Eggs with Rosemary Recipe by Domestic Daddy

6. Sprinkle each steak with a generous teaspoon of kosher or medium grain sea salt and lots of freshly ground pepper. This may seem like a lot of salt, but a salty crust on the steak is delicious with eggs.

Steak and Eggs with Rosemary Recipe by Domestic Daddy

7. Heat a skillet over high heat for about a minute and then add about a teaspoon of olive oil. Put the seasoned steak in the pan and cook it until it forms a nice brown crust. There’s no need to smoke up the kitchen –this should only take 1-2 minutes on each side. (It will still be raw inside.)

Steak and Eggs with Rosemary Recipe by Domestic Daddy

Steak and Eggs with Rosemary Recipe by Domestic Daddy

8. Transfer the skillet to the oven. For a medium-rare steak, cook the meat until an instant-read thermometer reads about 125F (52C) and then take it out of the oven and let it rest on a cutting board. (Its internal temperature will rise 5-10 degrees as it rests.) This will take just a few minutes –exactly how long is hard to predict since it will depend on things like the thickness of the steak and its temperature when you started cooking it, so test it every couple of minutes to avoid overcooking. If your Dad likes his beef medium to well-done, wait until its temperature is 135F (57C) before you pull it out of the oven.

Steak and Eggs with Rosemary Recipe by Domestic Daddy

9. While the steak is resting, fry the eggs. I used to destroy a lot of fried eggs –crispy edges, runny whites, broken yolks, and other casualties– but this method is almost foolproof. Warm a nonstick skillet (for which you have a lid) over medium heat for about a minute and then add about a tablespoon of the rosemary oil per egg. Warm for another minute.

10. Break each egg into a small bowl and then gently pour it from the bowl into the hot pan. (This gives you a lot more control than breaking the egg right into the skillet.) You can push runaway whites into shape with a spatula before they set. Sprinkle with a pinch of salt and fresh ground pepper or red pepper flakes if Dad likes a little heat. Start toasting the bread.

Steak and Eggs with Rosemary Recipe by Domestic Daddy11. As soon as the white starts to set, add about a tablespoon of water to the pan and cover it tightly with the lid. The steam it produces will help cook the egg evenly. Cook the egg, covered, until the white is completely set and the yolk is the consistency you like. Remove to a warm plate for sunny-side-up or flip for over-easy.

Steak and Eggs with Rosemary Recipe by Domestic Daddy

Steak and Eggs with Rosemary Recipe by Domestic Daddy12. When you’re ready to serve, slice the steak diagonally into about 1/2-inch slices. (Cover the sliced steak with foil if you’ve got more eggs to fry.) Place 3 or 4 slices alongside the egg, spoon about a tablespoon of rosemary oil over the meat and top with a few of the fried rosemary leaves. Add a slice of buttered toast, garnish with parsley and serve immediately.

Steak and Eggs with Rosemary Recipe by Domestic Daddy

Enjoy!

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