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