A classic Irish breakfast recipe found on irishcentral.com
Steak and eggs is a dish prepared with beefsteak and eggs as primary ingredients. It is most typically served as a breakfast or brunch food, although it can also be consumed at any mealtime, such as for dinner in the evening.
Various types of beefsteaks can be used, such as rib eye, strip, sirloin and flank, among others. Additional ingredients may include bell pepper, garlic, onion, butter, salt, pepper, seasonings and others. Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce, chimichurri. and others.
.Variations include steak and egg sandwiches, open sandwiches and steak and Eggs Benedict. A version of steak and egg salad utilizes greens such as arugula, poached eggs and steak. Vegetarian versions also exist, in which vegetables, such as cauliflower, squash and potatoes, are sliced into thick steaks and served with eggs.
In popular culture
Steak and eggs is the traditional NASA astronaut’s breakfast, first served to Alan Shepard before his flight on May 5, 1961.
For the sauce:
1 ½ teaspoons unsalted butter
½ medium onion, finely diced
1 clove garlic, minced
1 cup ketchup
½ cup molasses
½ cup apple cider
2 tablespoons sugar
½ cup lager-style beer
1 ½ teaspoons yellow mustard
2 teaspoons lemon juice
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons cayenne pepper
½ teaspoons paprika
For the steak and eggs:
2 1-pound strip steaks (½ inch thick)
Salt and freshly ground pepper
1 tablespoon vegetable oil
4 grilled eggs (recipe below)
Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs.
Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Gilligans use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.