Steak and Egg Sandwich

whiskeyandwings November 9, 2015 0

Ingredients:

  • 1 SMALL STEAK OF CHOICE (I USED A BONELESS RIB-EYE)
  • 2 CLOVES GARLIC, CRUSHED
  • 1 TABLESPOON BUTTER
  • 1 SPRIG FRESH THYME
  • 1-2 LARGE EGGS
  • 1 LONG PRETZEL ROLL
  • DIJON MUSTARD, TO TASTE
  • ARUGULA, TO TASTE
  • SALT AND PEPPER, TO TASTE

Instructions:

  1. You don’t need to follow these instructions on how I cooked my steak; steak cookery can be a sensitive subject so go ahead and make your steak your way, but if you’re curious, here’s how I did it. Preheat a cast iron pan on high heat. Pat your steak dry with paper towels and season generously with salt and pepper. Sear both sides for 2 minutes each (should be slightly brown and crusty). Turn the heat down to medium, add the garlic, butter and thyme to the pan and then baste with the butter until deeply browned. I know 1 tablespoon of butter is not a lot to baste with, so feel free to add more if needed. Remove from the pan and rest while you fry your egg (or 2 if you and the person you’re sharing with wants an egg).
  2. Toast the pretzel roll until golden brown. Smear with mustard to taste. Slice the steak thinly, against the grain and arrange on the roll. Top with arugula and your fried egg (or 2). Season with salt and pepper and enjoy!

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