Steak and Eggs
Prep time
Cook time
Total time
Perfectly cooked steak with a side of over-easy eggs.
Serves: serves 2
  • 2 10-12 ounce steaks, cut of your choosing (we had flank steaks)
  • 2 teaspoons kosher salt, plus more for finishing
  • 2-3 tablespoons full-fat mayonnaise
  • 4 eggs
  • 2 tablespoons unsalted butter
  • chives, for garnish (optional)
  1. Vacuum-seal your steaks and pre-heat your sous-vide bath to 135 degrees F. Place your steaks in the bath, and cook for 3-4 hours (I did mine for 4 hours). The nice thing about sous-vide is that you don't have to watch a flame or stand around while anything cooks - it's a lot like a slow-cooker in that way.
  2. When your steaks are ready, remove them from the bath and plastic bags, then dry them off very, very well. I used a few sheets of paper towels for this. Once the steaks are as dry as you're gonna get 'em, heat a cast iron pan over high heat and add a bit of oil. Season your steaks on each side with a teaspoon or so of kosher salt, then slather each side with a generously with mayonnaise. Place the steaks in the pan and cook for about 30 seconds on each side, just to get a really nice sear (remember, the steaks are fully cooked). Remove the steaks from the pan and set aside to rest for a few minutes while you make your eggs.
  3. You can use the same pan to make your eggs if you don't mind them a little beefy (I certainly don't), but if you want picture-perfect whites around your yolky centers, grab a new pan, place it over medium heat, and add your butter. You may have to do this in batches if you're using a smaller pan, but add 1 tablespoon of butter per 2 eggs you are cooking. Cook the eggs until the whites are set but the yolks are still a little runny, then serve alongside your steak.
  4. When ready, slice your steak against the grain, plate it with our eggs, and sprinkle everything with a little extra salt and some sliced chives or scallions.
Recipe by The Crepes of Wrath at