Name: Steak with Fried Eggs and 1971 Hook Hot Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 ribeye steaks, about 1 inch thick; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 cloves garlic, smashed; 1 shallot, sliced; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 large eggs; 2 tbsp 1971 Hook hot sauce

This dish is a tribute to the classic steak and eggs breakfast, elevated by the fiery and complex notes of 1971 Hook Hot Sauce. Originating from Argentina, this hot sauce brings a vibrant flair to an already robust meal. Chef Trapunzel's technique ensures that the steak remains succulent and infused with aromatic herbs and butter, making it a favorite among those who cherish a hearty and flavorful meal. The addition of fried eggs provides a creamy contrast, while the hot sauce ties everything together with its unique blend of spice and tang.

Instructions

1
Season both sides of the steaks liberally with salt and black pepper.
Pro tip: Let the steaks come to room temperature for even cooking.
2
Heat olive oil in a cast iron skillet over high heat until shimmering.
3
Sear the steaks in the skillet for 3-4 minutes on each side, until a golden-brown crust forms.
Pro tip: Press the steaks down gently with a spatula for an even sear.
4
Reduce the heat to medium, add butter, garlic, shallots, rosemary, and thyme to the pan.
5
Tilt the pan and use a spoon to baste the steaks with the melted butter and herbs for about 2 minutes.
6
Transfer the steaks to a plate and let rest for 5 minutes.
7
In the same skillet, fry the eggs sunny-side-up until the whites are set but yolks remain runny.
8
Place the fried eggs atop the rested steaks and drizzle generously with 1971 Hook Hot Sauce.

Chef Tips

•For extra richness, add a splash of cream to the pan sauce.
•Let the steak rest to retain its juices before serving.
•Adjust the amount of hot sauce to your spice preference.