Breakfast Steak

Serving: 2

 

Ingredients:

 

2 Chuck eye (“Poor man’s rib eye”), sirloin, rib eye, strip, or filet boneless steaks, cut ½” thick (do not use a thinner cut as it will cook through before the flour browns) weighing 6 – 8 ounces apiece

 

¼ teaspoon salt, divided

 

¼ teaspoon freshly cracked black pepper

 

2 teaspoon flour

 

2 teaspoon unsalted butter

 

 

Garnish suggestions:

½ teaspoon fresh snipped parsley

 

½ teaspoon fresh snipped chives

 

Pinch red pepper flakes

 

Procedure:

 

Combine salt and pepper in a bowl.

 

Sprinkle evenly on both sides of the steaks.

 

Place steaks in a single layer on a clean plate and put in the icebox overnight, uncovered.

 

Remove the steak(s) from the icebox one half hour before frying.

 

Heat a cast iron skillet over medium-high heat.

 

When the skillet is hot, melt the butter and rotate the skillet to cover the entire bottom with the butter.

 

Allow the butter to turn golden brown.

 

Lightly dredge the steaks in the flour on both sides.

 

Fry the steaks to your desired degree of doneness. The thickness of the steak will determine how long per side. Note, thin steaks cook quickly. Basically, when the flour is brown on both sides, the steak is done to medium-rare.

 

When the steaks are done frying, transfer them to a clean plate (individual servings) or platter, loosely tented with parchment paper and then tin foil. Allow to rest for ten minutes.

 

Remove tent, garnish, and serve.