Time for another Trader Joe’s dish! This week we are doing a classic steak and eggs recipe. I added in some mushrooms and green beans just to keep the dish somewhat healthy. The most important factor in making a good steak is picking the right piece of meat to begin with. Make sure the cut of meat you pick is fresh, evenly cut, and thick. If you like rib eye steak like me then make sure your steak has some nice marbling (white fat woven into the meat which produces great flavor). Heat up a heavy pan (cast iron if you have it) and add some cooking oil. Once the oil is about to smoke, you are ready to place your steak on the pan. Make sure you season your steak liberally with kosher salt and fresh ground black pepper.
Sear both sides of your steak for roughly 4 minutes per side. Once both sides are seared, reduce the heat down to medium and cook for another 1 – 2 minutes until done. You can tell when the meat is ready by the touch. If you poke the meat with your finger straight down and it is super soft, it is still raw. If you poke it and it feels really tight (tough) then it is overcooked. It should have the same feel as when you poke the back of your forearm when you are not flexing (a little bit of resistance but still not too tough).
The most important part of cooking any steak is letting it rest once the steak is done. I wrap my steak in foil to let it stay hot. This way it continues to cook even though I removed it from the heat. While the steak rests, (10-15 minutes) you can prepare your mushrooms and green beans along with your sunny side up eggs. Add your vegetables into the still hot pan and saute them so they can absorb the flavor from the steak drippings. Add some beef stock to the vegetables and cover to let them steam for a few minutes. While they cook, heat up a non-stick pan and coat it with a little cooking oil. Add in two eggs and begin to make sunny-side-up eggs.
When the vegetables are done, remove the lid and place the lid on your eggs. This will help the top of the eggs to cook so you will not end up with eggs that are over cooked on the bottom and raw on the top. Just make sure the top of the eggs do not overcook to the point where the yolk turns white. You want the egg white to all be white, no transparent egg whites, but you want the yolk to still be runny and yellow.
By now your steak should be fully rested. So cut up your steak, serve it with your vegetables, slide on your sunny-side-up eggs and enjoy!
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Derrick Chan
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