Ingredients
For the Steak
- 1 lb (450 g) sirloin or ribeye steak
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¾ teaspoon salt
- 1 tablespoon butter
For the Eggs
- 4 large eggs
- 1 tablespoon olive oil or butter
- Salt and black pepper, to taste
For the Crispy Parmesan Layer
- ½ cup finely grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
For Garnishing
- Fresh thyme
- Chopped fresh parsley
- A little freshly cracked black pepper
Instructions
- Season the steak: Pat the steak dry. Rub it with olive oil, salt, black pepper, smoked paprika, minced garlic, and thyme. Let it rest at room temperature for about 15–20 minutes.
- Make the Parmesan crust: Mix the Parmesan, garlic powder, dried thyme, and black pepper in a small bowl.
- Cook the steak: Heat a cast-iron skillet over medium-high heat. Add the steak and sear for about 3–4 minutes per side, depending on thickness and desired doneness.
- Add butter: During the final minute, add the butter and spoon the melted butter over the steak. Remove the steak and let it rest for 5–10 minutes before slicing.
- Create the crispy Parmesan layer: Reduce the skillet to medium heat. Sprinkle the Parmesan mixture into the pan in a thin layer. Let it cook until golden and crispy around the edges.
- Cook the eggs: Carefully crack the eggs over the Parmesan layer. Cover the skillet and cook for about 3–5 minutes, until the whites are set while the yolks remain slightly runny.
- Slice the steak: Cut the rested steak into thin slices against the grain.
- Assemble: Arrange the sliced steak beside the crispy Parmesan eggs. Sprinkle with fresh thyme, parsley, and cracked black pepper.
🍳 Serving
Serve immediately while the Parmesan is crispy and the egg yolks are still warm and runny.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Difficulty: Easy