Steak and Eggs made with either Seasoned Pork or Beef Steaks, Reduced Sauce and Duck Eggs.
Servings: 2 portions
Equipment
- 2 Bowls one for the deglaze Sauce and another to hold the Steak Seasoning
- 1 Skillet Large Skillet enough to place 2 Steaks
Ingredients
- 2 Steaks or Pork Chops - 1/2 Inch
- 2 Whole Duck Eggs - can use Chicken Eggs
- 2 Tbl Rendered Fat - Substitute with Lard, Bacon Grease, Beef Suet, or Oil
Sauce
- 1/4 C EVOO, Lemon Juice, Goya Red Cooking Wine, Pimento Paste (Sweet or Hot)
- 3 Cloves Garlic - Minced or Finely Shredded
- 1 Tbl Smoked Paprika
- 1/8 tsp Black Salt
Salt & Pepper
- 1/2 Tbl Kosher Salt
- 1/2 tsp Black Pepper
- 1/4 tsp White Pepper
Instructions
- Combine in a bowl all the ingredients for the Sauce.Combine the Salt & Pepper Seasoning.Trim excess fat from completely thawed Steak or Pork Chops and chop into small pieces to render out later. Season the steaks with the seasoning and allow to sit out until room temp, about 30 minutes - 1 hour.
- In a skillet over medium heat, place the trimmed fat and cook until golden crisp and the fat is rendered out. Remove and discard the crackling. If more fat is needed, add in Lard or Oil. You want about 2 Tbl of fat.If not rendering fat, place the fat in the pan and let the pan heat up 8 - 10 minutes on medium heat before you start searing the meat. You want the Fat nice and hot and right before the smoke point.
- Sear 1/2 inch steaks or thinner for 2–3 minutes per side, or until desired doneness. Sear longer for thicker cuts, and either finish in the oven or reverse sear. Typically done with 1 inch or thicker.
- Drain out and save the fat for the Eggs. Deglaze the pan with the Sauce. Continue to reduce over medium heat until the sauce has thickened, about 5 minutes. Sauce over the Steaks when done.
- Clean the Pan and reheat over medium heat for a couple of minutes with 1-2 Tbl of reserved rendered fat. Crack 2 Eggs and season with Salt & Pepper. Cover with a lid and shut the heat off but leave the skillet on the burner for about 3 minutes.Place the Eggs on top of the Steaks and Serve. Garnish with Parsley & Aleppo Chili Flakes.If using Chicken Eggs, Strain out the excess water through a fine sieve and place each egg in a ramekin dish to add to the skillet when ready.
Notes
Pork Chop Internal Temperature
- 145 F – 150 F Medium Rare
- 150 F – 155 F Medium
- 155 F – 160 F Medium Well
- 160 F Well Done
Beef Steak Internal Temperature
- Medium Rare 130 F – 135 F
- Medium – 140 F – 145 F
- Medium Well 150 F – 155 F.
- Well Done – 160 F and above