Steak and Eggs
How to Make the Perfect Breakfast at Home
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)
- 1 10-oz New York strip steak, about 1¼ 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
Coat the steak in oil and season with salt and pepper.
Heat a heavy skillet over medium-high heat.
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.
Transfer to a plate to rest and tent with foil.
Add a splash of oil to the pan, then the shallots, and cook, stirring, until translucent, about 3 minutes.
Add the port, wine, and stock, and bring to a boil, stirring occasionally and scraping up the browned bits with a wooden spoon.
Cook until the mixture has reduced by about two thirds and is slightly syrupy, about 8 minutes.
Reduce the heat to low and whisk in the butter one piece at a time.
Add salt and pepper to taste.
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.