Good morning everybody. I'm Joey and you've been seasoning eggs wrong your whole life today. I'll show you a twist on that old breakfast. Favorite, the steak and eggs. So follow me and let's turn up the tasty
I've been eating eggs for nearly 40 years. Scrambled fried Sunnyside up, Sunnyside down, post omelets, hard-boiled, you name it. I've had it. And you probably have too. The one thing that the egg lacks is flavor. They're bland and that's the bad news. The good news is that it pairs well with a variety of flavor profiles and can be used as the blend. Can Vista turn up the tasty, but again, more bad news here because despite their versatility, most people only use salt and pepper for seasoning and S and P is the lazy man's option. Throw a dash on in the morning, eat your bland eggs, call it a day and head out for another boring day at the office. But not me. No sir. I won't be satisfied with the status quo. I want to set myself free from the shackles of mediocrity and I want a free YouTube, but before we get to the eggs, let's start with this steak.
There's a lot of videos out there showing you a huge steak with two eggs and that's not really practical if you're feeding people or if you're actually looking to stay awake after breakfast. Now, we recently published a video showing you how to break down an entire beef Tenderloin. When you watch that video, you'll see that there are several petite filets that come from the trimming. Now these petite plays really are a little giants, so to speak, and they're perfect for steak and aides. They're lean and just so, so tender. And if you don't have Flay, well just use another tender steak, cut it into strips about a half inch thick fajita style for smaller portions and quicker cooking. But now let's get to the seasoning. The first thing we're going to do is season these steaks with a big tasty steak rub. It's a simple rub we created ourselves using common ingredients found in most kitchens. Probably yours too. We've included the link in the description below. We want to get these seasoned thoroughly on both sides.
okay, so I added one tablespoon of olive oil, one tablespoon of butter. I've let that melt and as you can see at a home, it's nice and hot. We got some steam coming right off the pan that tells me it's time to go ahead and drop these steaks in the pan. They will take long to cook it all, maybe about two minutes per side. And just like with any flame and yawn, we want to make sure we don't overcook them. So let's go ahead and drop them in. Oh, now you guys know if you've watched these videos. That right there is the sound of tastes.
ale. We have a couple of different size plays. I mean these are just really petite plays leftover from the trimmings of our a full beef Tenderloin and I mentioned that because they're all a little bit different shapes and sizes. You may have to pull one or two of them off before the other ones are done. So now that we got those in there, we're going to let those cook. Now, if our making this at home without, without making a video, I'd actually be doing the steak and the eggs at the same time. But for ease of filming, I'm going to go ahead and get these cooked all the way through first and then we'll jump over and I'll show you how to make some change your life and
We cook these steaks here for a total of about five minutes and we're just going to let them pull and we're going to make the eggs. All right, let's set those to the side. Now here's the bottom line. With eggs, you're gonna need some fresh herbs to really bring up the flavor profile of those eggs. We recently published a video on how to make chimichurri sauce. It's a flavorful sauce with a little bit of a quirky name, but we've included a link in the description below. This is absolutely necessary to create really flavorful eggs, and if you do this, you'll become the CEO of your company and you'll be wallpaper in your house in a hundred dollar bills every weekend, I promise. So let's go ahead and get started on these eggs. We already got this heating up just a little bit, but the first thing I like to do is just give a little bit of salted butter and just get it in there. Let it melt down a little bit. All right. Now what we're going to do is we're going to wait. I'm only using one side of the pan, so that's all I'm going to butter. I'm going to turn up the heat, get that nice and hot. All right, while that's heating, we're going to take a little bit of this chimichurri sauce right here and we're just gonna throw it down. Get that right on top of butter, right? Like that.
When we crack the eggs, we're going to crack them on this side, right on top of the chimichurri. It's going to be absolutely fantastic. Now you can really make whatever kind of aches you like to make. We're going to go with sunny side up, but you can go sunny side down, even scrambled omelets. This works well. Any way you're going to make your eggs. All right, so here we have two eggs and take them. Now that we got this going nice and hot, like you can hear it bubbling. Actually I'm gonna turn this a little bit too hot, so I'm gonna turn that down now to about a seven out of 10 we're going to go ahead and we'll get these cracked right in there. Look at that. Are you guys getting hungry yet? I mean this is the breakfast of champions as they say. Next, we're going to go ahead and get this egg in here.
all right, and we're just going to go ahead and let those cook and what I like to do is you'll see in order to promote even cooking, I just like to break them up where they're a little bit thick. Let them get nice and thin all the way around.
All right, we're going to let those cook for just about a minute. I'm gonna wash my hands and I'll be right back. Also, I'm not gonna avoid the salt and pepper here. I'm just adding the chimichurri in addition to it. So a little bit of salt in, excuse me, a little bit of pepper. Now you can see these are old, these are getting ready to get done. So here's what I'd like to do next for sunny side up. I'm going to take them and I'm just going to inject just a little bit of water here like so and then close it up and let that steam cook those eggs. Sunny side up. So good.
All right, now we're done. Turn that off. Open it away from you so you don't get any of that popping oil. Get these here on a plate. Just like that. Look at that perfect sunny side up all that chimichurri, which has some awesome garlic base right in there. But we're not going to stop there cause remember we have the steak. So follow me. All right guys, so we're almost on the eggs right here. They look absolutely fantastic and now I know some of you like to see how the steak is done. Let's cut into it and check the final temperature.
look at that and incredible medium rare. That looks absolutely fantastic, but we're not going to stop there. See, we have this chimichurri we're going to do is we're just going to get a little bit on top of our steak here. Oh, look at that and what the heck? We're going to go with a little bit more on top of her eggs just for fun. Look at that. So good. Now let's see how it tastes. You're going to do a little bit of the steak right here. That's a huge bite. Go a little bit smaller so you don't have to watch me talk with my mouth full the entire time and look at these eggs. Oh man, I can't wait. The garlic inside. This chimichurri tastes absolutely phenomenal. Get them together just like that.
All that flavor from the chimichurri and the eggs and the steak is absolutely tremendous. Like I said, when you make this, you're going to go from minimum wage to top wage and no time, and you can thank me later, but in the meantime, I want to thank you for following me and red meat lover all cross our food journey as we continue to prepare all different types of meats so we can show you at home how to continue to turn up the tasty. If you like our video, please give us a thumbs up, like, or even better, subscribe to our YouTube for future updates. Small thing you can do that makes the biggest difference in supporting our channel. Anyway, thanks for checking out this video and we'll see you next time.