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Steak and Eggs

How to Make the Perfect Breakfast at Home

Monday, March 01, 2010

A breakfast this substantial is a good test of your guest's mettle. And if you thought the classic two-protein preparation was rich, just wait until you taste the bold red-wine sauce that Eric and Bruce Bromberg, the brothers behind New York's Blue Ribbon empire, serve with it. The sweet-and-tart flavors brighten up the beef and give the dish a serious culinary patina.

Adapted from Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter, April 2010, $35)

Serves two.

Ingredients

  • 1 10-oz New York strip steak, about 1 inches thick
  • 3/4 tablespoon extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 2 tablespoon plus 2 tsp ruby port
  • 1/2 cup dry red wine
  • 2 tablespoon chicken stock
  • 1 tablespoon cold unsalted butter, halved
  • 2 large eggs

Preparation

  1. Coat the steak in oil and season with salt and pepper.
  2. Heat a heavy skillet over medium-high heat.
  3. Put the steak in the pan and sear, without moving it, until it's golden brown, 4 to 5 minutes per side for medium-rare.
  4. Transfer to a plate to rest and tent with foil.
  5. Add a splash of oil to the pan, then the shallots, and cook, stirring, until translucent, about 3 minutes.
  6. Add the port, wine, and stock, and bring to a boil, stirring occasionally and scraping up the browned bits with a wooden spoon.
  7. Cook until the mixture has reduced by about two thirds and is slightly syrupy, about 8 minutes.
  8. Reduce the heat to low and whisk in the butter one piece at a time.
  9. Add salt and pepper to taste.
  10. Cut the steak in half and top each with an egg—poached, over-easy, or sunny-side up (however you like them)—and the wine sauce.
Photograph by Plamen Petkov
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