Steak and Eggs Breakfast Skillet

The Story

Steak and eggs was the pre-launch meal for astronauts before John Glenn's first orbit. It's the meal that acknowledges the day ahead will require something substantial. E-1 GSP is the correct seasoning for this tradition — garlic, salt, and pepper have been the steak's companions since the Chicago stockyards, and morning hasn't changed that equation.

Instructions

1. Sear the Steak. Bring steaks to room temperature 20 minutes before cooking. Season both sides with E-1 GSP. Heat cast iron over very high heat with 1 tbsp butter until the foam subsides. Sear the steaks 2–3 minutes per side for medium-rare on a thin cut. Press the steak firmly on the first minute for full contact. Rest on a plate tented with foil.
2. Cook the Eggs in the Steak Fat. Turn the heat to medium. Add remaining butter to the pan with all its rendered steak fat and garlic remnants. Crack eggs directly into the flavored fat. Baste the whites continuously with the hot fat until the whites are set but the yolks are still liquid — a basted fried egg. Season with E-1 GSP or just flaky salt.
3. Plate. Slice the steak on the bias and fan alongside two basted eggs. The yolk will break and run into the steak — this is correct. Toast or grilled bread for sopping. Hot sauce on the side.

Pro Tips

• Cook the eggs in the steak fat. This is not a shortcut — it is the recipe. The steak fat is flavored with E-1 GSP and the Maillard products from the sear. The eggs absorb all of it.