Steak and Eggs

• 1 tablespoon vegetable oil
• One 1-pound sirloin steak (about 1 inch thick)
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 8 large eggs
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Preheat the oven 350 degrees F.
2. Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes.
3. Raise the heat to high and add the oil.
4. Season the steak generously with salt and pepper.
5. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side.
6. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.
7. Transfer the steak to a cutting board.
8. Cover it loosely with foil and let rest for 10 minutes before carving.
9. While the steak is resting, cook the eggs.
10. Heat 2 skillets over medium-low.
11. Melt a tablespoon of butter in each pan.
12. Break 4 eggs into each skillet.
13. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes.
14. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.)
15. Divide the eggs among 4 warmed plates.
16. Cut the steak on the diagonal into thick slices.
17. Fan the steak slices on the plates and serve immediately.

vegetable oil, kosher salt, unsalted butter, eggs, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/steak-and-eggs-recipe.html (may not work)