Steak & Eggs

This is great for watching the game on a weekend, brunch or any time.

4 steaks
1/2 tsp. each: salt, pepper, granulated garlic, dried parsley
2 - 3 T. olive oil

8 eggs

2 - 3 T. butter

In a shallow place, place steaks and sprinkle parsley, granulated half of salt, pepper over both sides of steaks. 

Cover and let marinate in fridge for a few hours.

Before cooking, remove steaks from refrigerator.

Heat skillet to medium high heat, lower heat to medium. 

Place steaks in pan and cook on 1 side for 5 -10 minutes.

Turn steaks over and repeat cooking process until desired doneness.

While steaks are cooking, heat another clean nonstick skillet over medium-high heat.

 Lower heat to medium, add butter. 

When butter is melted, crack egg into pan. 

Sprinkle rest of salt, pepper over eggs and cook for 2 - 3 minutes or until egg whites are opaque.

Remove eggs and steak from skillets and place onto a clean plate.

Serves 4.

Sauced Steak ™

Need an idea for dinner.

This is a very simple yet elegant idea for steak. I've used an inexpensive cut of steak and dry red wine. Feel free to use what cut of steak and dry red wine that you like.

2  8 oz steaks
1  1/4 c (10 oz) dry red wine 
2 T chopped shallots
1 T Worcestershire Sauce
2 oz (1/4 c) sliced mushrooms
1/8 tsp salt (optional)
1/4 tsp pepper 


Combine steaks, salt, pepper, Worcestershire sauce, 1 T shallots in shallow dish.  Pour 2 oz. red wine over steaks and marinate for several hours or overnight. 

Heat a skillet over medium high heat. Reduce heat to medium, place steaks and marinade in pan.

Cook on one side for 6 -10 minutes. Flip steaks over and repeat cooking process until desired doneness. Transfer steaks to serving plate and let rest.


Carefully combine remaining wine, remaining shallots and mushrooms. Stir to deglaze pan and let wine reduce for 6 - 7 minutes. Spoon sauce over steaks.


Serves 2.