Recipe: Steak and Eggs (serves 2)

STEAK AND EGGS
Source: Steak Lover's Cookbook by William Rice
Servings: 2

I reserve steak and eggs for a weekend morning, a time when the pull of the market or the Sunday paper means I don't want to be in the kitchen much longer than it takes to brew and pour the coffee. Therefore I've honed my technique so that with some preparation, I spend no more than five minutes at the stove. Playing short-order cook really wakes me up. I add a few minutes if toast and grits or fried green tomatoes are on the menu. And if wine is in order, I willingly break the red-with-meat commandment and pour Champagne.

1 strip steak (about 12 ounces), cut 1-inch thick
1 tablespoon plus 1/2 teaspoon Worcestershire sauce, divided use
1/2 teaspoon fresh lemon juice
Freshly ground black pepper, to taste
4 large eggs
1 tablespoon minced chives or scallions
1 tablespoon milk
2 tablespoons unsalted butter, divided use
Salt, to taste

While the steak is still cold, slice it horizontally in half to create 2 thin steaks. Trim off all the exterior fat and gristle you can and pat the steak dry. Pound it lightly, in recognition of the hour.

Mix 1 tablespoon of the Worcestershire, the lemon juice, and 1/4 teaspoon of pepper in a small bowl. Paint this mixture onto both sides of each steak. Set aside.

Break the eggs into another bowl, add the chives, milk, and remaining 1/2 teaspoon Worcestershire and beat lightly. Set aside.

Melt 1 tablespoon of the butter in a large skillet over medium heat. Melt the remaining tablespoon butter in a smaller skillet over low heat.

Add the steaks to the larger pan. Cook until one side is browned, about 2 minutes. Turn the steaks and season lightly with salt. Cook 2 minutes more for medium-rare and 3 minutes more for medium.

As soon as the steak is turned and salted, turn up the heat under the smaller pan to medium, add the egg mixture, and once the eggs start to set, stir vigorously to scramble them. When scrambled to your liking, remove from the heat. Season with salt and pepper and divide between 2 warm plates. Place a steak on each plate, take a deep breath, and serve.