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Steak and Eggs

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Steak and Eggs

Pan-Seared T-Bone Steak and Eggs.

© 2012 Ashley Skabar, licensed to About.com, Inc.

If you're allergic to dairy but eat everything else, than this is the dish for you. If you stay away from dairy to improve your health, than this dish might not be for you; it's not for the faint of heart! Each serving is prepared with a whole t-bone steak, a fried egg, and fresh greens for good measure. But it's good. So good.

Because this recipe makes a very large portion, feel free to fry two eggs instead of one and split the steak, and because the steak is already so rich, feel free to top yours with Poached Eggs instead of fried.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1-2 servings

Ingredients:

  • For the Steak:
  • 1 1/2 pound bone-in T-bone steak
  • 2 T. finely chopped fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • 1 T. canola oil
  • For the egg:
  • 2 t. dairy-free soy margarine*
  • 1 egg
  • For serving:
  • Fresh baby spinach
  • Squeeze of fresh lemon juice (optional)
  • Coarse sea salt and freshly ground pepper

Preparation:

1. Preheat the oven to 450 F. Rub steak generously with the finely chopped fresh thyme leaves, sea salt, and freshly ground pepper, and allow steak to sit out at room temperature for 15 minutes before searing.

2. Heat a large ovenproof skillet over high heat, and add the canola oil to the pan once hot. When the oil starts to smoke, add the steak to the pan. Turn down the heat to medium-high and cook, flipping once, until both sides are browned (about 3-5 minutes per side). Transfer the skillet to the oven, uncovered, and roast until done. (For medium-rare, roast for about 7 minutes, or until an instant-read thermometer inserted into the side of the steak reads 120 F.)

3. Meanwhile, while the steak is roasting, prepare the egg (for timing's sake, start this process when your steak is about half-way done, but make sure not to forget about your steak while cooking your egg!). Heat a small skillet over medium heat, adding the dairy-free soy margarine once the pan is hot. When the margarine begins to sizzle, crack the egg into the pan. Cook the egg undisturbed for 2-3 minutes, or until the egg white is set and the bottom of the egg is golden brown (the yolk should still be runny).

4. Serve immediately. Place the egg on top of steak, seasoning with salt and pepper as desired. Serve with fresh baby spinach topped with a squeeze of lemon juice, coarse sea salt, and freshly ground pepper.

*Cook's Note:

    If soy margarine is not available, olive oil or canola oil will do in its stead. To see some of my favorite dairy-free soy margarines, check out this short list of the Best Butter Substitutes.)
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