Classic Steak with Perfect Scrambled Eggs

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Serves 1

Your favorite steak (Newyork Strip), ribeye, sirloin, flank, chuck, etc)

 

2-4 eggs

 

Salt

1 tsp butter

Let your steak come to room temperature by letting it sit out for about 1 hour.

Heat your egg pan to a medium-low heat and melt your butter.

Heat your cast iron to a medium-high heat.

For the perfect scrambled eggs whisk your eggs and salt in a small bowl or cup first.

Pour your whisked eggs into the heated egg pan and cook low and slow while stirring them continuously until they are just scrambled. Take off heat.

Once your cast iron is heated, sear your steak to desired doneness. I prefer 1-2 minutes on each side, depending on thickness.

Once your steak is seared season with salt liberally. You can top with more butter, if you’d like, too.

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