How to Make "Minute" Steak and Egg

Ingredients

• 6 oz Top Sirloin (cut from a 12‑oz piece, trimmed, lean)
• to taste Salt (kosher or sea salt)
• to taste Freshly Ground Black Pepper (freshly ground for best flavor)
• 2 teaspoons Fine Breadcrumbs (fine, not panko; lightly coat both sides)
• 3 tablespoons Clarified Butter (melted butter with milk solids removed; can make by simmering butter and skimming foam)
• 1 piece Large Egg (room temperature)
• 1 tablespoon Louisiana Hot Sauce (e.g., Tabasco or any vinegar‑based hot sauce)
• 2 teaspoons Water (to adjust sauce consistency if needed)
• 1 tablespoon Chives (chopped, for garnish; can use green onions)

Instructions

1. Slice the steak

   Trim the 12‑oz top sirloin and cut it in half to obtain two 6‑oz pieces, trying to keep the halves as even as possible.

   Time: PT5M

2. Pound to thinness

   Place each steak piece between two sheets of plastic wrap and pound with a meat mallet until about 1/4‑inch thick throughout.

   Time: PT5M

3. Season and breadcrumb

   Season both sides of the steak with salt and freshly ground black pepper, then sprinkle a light layer of fine breadcrumbs (about 1 tsp per side) and press gently to adhere.

   Time: PT3M

4. Heat skillet and add clarified butter

   Place the skillet over high heat, add 2 Tbsp clarified butter, and wait until it just begins to smoke.

   Time: PT2M

   Temperature: high

5. Cook the steak

   Lay the pounded steak in the hot pan. Cook for about 1–1.5 minutes per side, flipping once. Reduce heat to medium‑high after the first flip if the pan is smoking. When the second side shows a pink juice surface, remove and set aside on a warm plate.

   Time: PT4M

   Temperature: high then medium‑high

6. Rest the steak

   Allow the steak to rest while you prepare the egg; this keeps it warm and lets juices redistribute.

   Time: PT1M

7. Add butter and heat for egg

   Add 1 tsp clarified butter to the same skillet, lower heat to medium, and let the butter melt.

   Time: PT1M

   Temperature: medium

8. Fry the egg

   Crack the egg into a ramekin, then slide it into the pan. Using the edge of a spoon or spatula, gently break the thin membrane that holds the whites together so the whites spread evenly. Sprinkle a pinch of salt. Cook until the edges are golden‑brown and the whites are fully set but the yolk remains runny (about 2–3 minutes).

   Time: PT3M

   Temperature: medium

9. Make the red‑hot butter sauce

   With the pan still hot, add 1 Tbsp Louisiana hot sauce and a small knob of butter. Swirl until the butter emulsifies into a glossy sauce. If the sauce looks dry, whisk in 2 tsp water.

   Time: PT1M

   Temperature: medium

10. Assemble and serve

    Place the fried egg on top of the steak, drizzle the hot sauce over both, and garnish with chopped chives. Serve immediately with toast if desired.

    Time: PT1M

Nutrition Facts

Calories

580

Protein

36 g

Carbohydrates

1 g

Fat

46 g

Fiber

0 g

Ingredient Substitutions

• Instead of Top Sirloin: Flank steak, Skirt steak, Flat iron steak
• Instead of Fine Breadcrumbs: Panko (use less), Crushed crackers
• Instead of Clarified Butter: Regular unsalted butter (but may brown)
• Instead of Large Egg: Egg substitute (for vegans use tofu scramble)
• Instead of Louisiana Hot Sauce: Sriracha, Asian chili sauce
• Instead of Chives: Green onions, parsley

Equipment Needed

• Cutting Board
• Chef's Knife
• Plastic Wrap
• Meat Pounder or Mallet
• Measuring Spoons
• Ramekin
• Skillet (cast‑iron or heavy‑bottom)
• Spoon
• Spatula
• Plate

Critical Steps — Do Not Skip

• Cutting the steak into even 6‑oz portions
• Pounding the steak to uniform 1/4‑inch thickness
• Allowing clarified butter to smoke before adding meat
• Timing the steak to stay pink inside
• Breaking the egg membrane for even cooking
• Emulsifying the hot sauce without it separating

Chef Tips from the Video

• Use fine breadcrumbs for a subtle crust; panko can become too crunchy in the short sear.
• Clarified butter raises the smoke point, giving a better sear without burning the butter.
• A pinch of water in the sauce prevents it from separating as the pan cools.

Troubleshooting

Storage

Refrigerator: Store leftover steak and egg separately in airtight containers for up to 3 days. Reheat gently in a skillet.

Freezer: Raw, seasoned steak can be frozen for up to 2 months; thaw in refrigerator before use.

Room temperature: Do not leave the assembled dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Seasoned and pounded steak can be prepared up to 2 hours ahead and kept refrigerated, covered with plastic wrap.
• The hot butter sauce can be made in advance; re‑emulsify with a quick whisk before serving.

Frequently Asked Questions