Steak & Eggs

Steak & Eggs


  • 1 egg
  • one 10 oz. ribsteak
  • 3 tbsp. Sidekicks SoGreen Salsa Verde
  • 1 tsp. vinegar
  • 2 quarts water
  • 2 tbsp. butter
  • 2 cloves of garlic, crushed
  • 2 sprigs of fresh thyme


  1. Add 1 tsp. of vinegar to 2 quarts water in a small sauce pot and bring to boil.
  2. While the water is coming to a boil, heat a large cast iron skillet over high heat. When the pan is hot add your favorite cooking medium (i.e. lard, tallow, vegetable oil, etc.) to the pan.
  3. Season your ribsteak with salt and pepper to taste and gently place the steak in the hot fat. Let the rib steak get nice and brown on one side, then flip it over carefully.
  4. After about 20 seconds, when the pan has come back up to temperature, add your butter, garlic cloves and fresh thyme sprigs to the pan, and baste your meat. Cook to medium rare, or whatever you like.
  5. Take the ribsteak out of the pan and let it rest. While the steak is resting your water should be boiling.
  6. With a slotted spoon, stir the water until it’s swirling rather nicely. Crack your egg and add it to the swirling water.
    • Try and keep the water moving without touching the egg so your egg white doesn’t stick to the bottom of the pot. Also, make sure that the water is just barely simmering. I like to poach my eggs to a nice medium. Firm egg white, somewhat cooked yolk, but just under enough so that it runs.
  7. While the egg is poaching, slice your steak and place it on a plate.
  8. Gently remove the egg from the water with your slotted spoon, and place it on the sliced steak.
  9. Garnish with Sidekicks Salsa Verde.

Photography by Hilary Bovay

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