Ingredients:
1 lb ribeye or sirloin steak (about 1-inch thick)
Salt and freshly ground black pepper, to taste
2 teaspoons olive oil
4 slices rye bread
2 eggs (sunny-side-up)
2 medium tomatoes, sliced
2 tablespoons butter
1 tablespoon fresh parsley (optional, for garnish)
Instructions:
Cook the Steak:
Season the steak generously with salt and pepper on both sides.
Heat 2 teaspoons of olive oil in a skillet over medium-high heat.
Sear the steak for about 4-5 minutes per side for a perfect medium-rare, or adjust the time depending on your preferred doneness.
Once cooked, remove from heat and let the steak rest for 5 minutes before slicing it thinly against the grain.
Fry the Eggs:
In the same skillet, lower the heat to medium. Add butter to the pan.
Crack the eggs into the skillet, careful not to break the yolks. Fry for about 2-3 minutes, or until the whites are set, and the yolk is still runny.
Toast the Bread:
While the eggs are cooking, toast the rye bread slices in a separate pan or toaster until golden and slightly crispy.
Grill the Tomato Slices:
Lightly season the tomato slices with salt and pepper, then grill them on the skillet for about 1-2 minutes per side, just until they develop grill marks and soften slightly.
Assemble the Sandwich:
Place the toasted rye bread slices on a cutting board. On the bottom slice, layer the thin slices of steak, followed by a grilled tomato slice.
Carefully place the fried egg on top, allowing the golden yolk to drip over the steak and tomato.
Close the sandwich with the second slice of rye bread.
Serve:
Slice the sandwich in half and arrange it on the cutting board. The yolk should spill slightly onto the cutting board, adding a rich, glossy sheen to the presentation.
Garnish with fresh parsley if desired.
Enjoy!
Dig into this mouthwatering steak and egg sandwich, where the juicy, tender steak combines beautifully with the runny egg and the crispy rye bread. It’s a perfect balance of savory, rich, and satisfying textures that will make each bite irresistible!
Tip: For extra flavor, spread a thin layer of Dijon mustard or your favorite sauce on the rye bread before assembling for a tangy contrast.
