E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cast Iron Steak and Eggs Lodge Cast Iron | December 23, 2024 There’s a reason so many of our favorites are classics. Those tried and true recipes call us back with their nostalgic flavor and predictable charm. This steak and eggs dish is no exception. The recipe will help you serve perfectly cooked steak and eggs, but it will also teach you how to step things up with homemade béarnaise—a French favorite for steak. Let’s get brunch on! Level Intermediate Prep Time 15 minutes Cook Time 35 minutes Serves 2 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients Béarnaise ¼ cup white wine vinegar ¼ cup white wine 1 small shallot, minced 2 teaspoons tarragon, chopped (divided) 2 egg yolks 1 teaspoon water 1 teaspoon lemon juice ¼ cup ghee, melted Dash of Tabasco (optional) Salt and pepper to taste Steak and Eggs 1 New York Strip Steak 1 teaspoon salt 1 teaspoon pepper ½ teaspoon garlic powder 1 tablespoon vegetable oil 1 tablespoon butter 4 eggs Directions Béarnaise Sauce In a small saucepan add white wine vinegar, wine, shallot, and 1 teaspoon tarragon. Simmer until reduced by two-thirds, about 7-10 minutes. Remove from the saucepan and wipe out to prepare for egg yolks. In the same saucepan whisk egg yolks, water, and lemon juice, about 3-4 minutes. The mixture will start to resemble mayonnaise. Slowly whisk in the reduced vinegar mixture. Set the pan over low heat and whisk constantly until the sauce increases in volume and thickens. Whisk in the melted ghee, a little at a time, until the sauce thickens and emulsifies, about 5 minutes. Add the remaining tarragon, mix well, and season to taste. NOTE: Sauce can be made up to 2 days in advance and stored covered in the fridge. To reconstitute, add water a tablespoon at a time and whisk until the sauce reaches your desired consistency. Steak and Eggs Remove steak from the fridge and set out for 15-30 minutes to knock the chill off. Season steak very well with salt, pepper, and garlic powder. Heat a 10.25-inch skillet over medium heat for 5 minutes. Add 1 tablespoon vegetable oil and coat the bottom of the pan. Add steak and sear 4 minutes per side, or until cooked to your desired temperature. Remove steak, wipe skillet clean with paper towels and lower heat to medium-low. Add 2 tablespoons butter and melt until foaming stops. Add eggs and fry until the whites are set, about 3-4 minutes. Slice steak against the grain, drizzle with béarnaise sauce, and serve with sunny side up eggs. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Steak Mac & Cheese View recipe Cajun Corn Poutine View recipe Savory Sausage Dutch Baby View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cast Iron Steak and Eggs Lodge Cast Iron | December 23, 2024 There’s a reason so many of our favorites are classics. Those tried and true recipes call us back with their nostalgic flavor and predictable charm. This steak and eggs dish is no exception. The recipe will help you serve perfectly cooked steak and eggs, but it will also teach you how to step things up with homemade béarnaise—a French favorite for steak. Let’s get brunch on! Level Intermediate Prep Time 15 minutes Cook Time 35 minutes Serves 2 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients Béarnaise ¼ cup white wine vinegar ¼ cup white wine 1 small shallot, minced 2 teaspoons tarragon, chopped (divided) 2 egg yolks 1 teaspoon water 1 teaspoon lemon juice ¼ cup ghee, melted Dash of Tabasco (optional) Salt and pepper to taste Steak and Eggs 1 New York Strip Steak 1 teaspoon salt 1 teaspoon pepper ½ teaspoon garlic powder 1 tablespoon vegetable oil 1 tablespoon butter 4 eggs Directions Béarnaise Sauce In a small saucepan add white wine vinegar, wine, shallot, and 1 teaspoon tarragon. Simmer until reduced by two-thirds, about 7-10 minutes. Remove from the saucepan and wipe out to prepare for egg yolks. In the same saucepan whisk egg yolks, water, and lemon juice, about 3-4 minutes. The mixture will start to resemble mayonnaise. Slowly whisk in the reduced vinegar mixture. Set the pan over low heat and whisk constantly until the sauce increases in volume and thickens. Whisk in the melted ghee, a little at a time, until the sauce thickens and emulsifies, about 5 minutes. Add the remaining tarragon, mix well, and season to taste. NOTE: Sauce can be made up to 2 days in advance and stored covered in the fridge. To reconstitute, add water a tablespoon at a time and whisk until the sauce reaches your desired consistency. Steak and Eggs Remove steak from the fridge and set out for 15-30 minutes to knock the chill off. Season steak very well with salt, pepper, and garlic powder. Heat a 10.25-inch skillet over medium heat for 5 minutes. Add 1 tablespoon vegetable oil and coat the bottom of the pan. Add steak and sear 4 minutes per side, or until cooked to your desired temperature. Remove steak, wipe skillet clean with paper towels and lower heat to medium-low. Add 2 tablespoons butter and melt until foaming stops. Add eggs and fry until the whites are set, about 3-4 minutes. Slice steak against the grain, drizzle with béarnaise sauce, and serve with sunny side up eggs. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Steak Mac & Cheese View recipe Cajun Corn Poutine View recipe Savory Sausage Dutch Baby View recipe
