Rosemary Steak and Eggs

What you need:

For the steak:

• 2 steaks in desired cut
• Salt and pepper, to taste
• 1 Tbsp. liquid smoke
• 2 Tbsp. vegetable oil
• 2 sprigs rosemary, cut in half

For the rosemary butter:

• 6 Tbsp. unsalted butter
• Salt
• 2 cloves minced garlic
• 3 sprigs rosemary

For the eggs:

• 8 large eggs
• 2 Tbsp. unsalted butter
• 1 cup shredded cheddar cheese

Directions:

1. For the steaks: Place steak in a dish or zipper bag. Season with salt and pepper on both sides. Sprinkle with liquid smoke and oil. Place rosemary underneath steak and let sit at room temperature for 2 hours, turning halfway through.
2. For the rosemary butter: melt butter in a saucepan over medium-low heat. Add salt, garlic, and rosemary and cook over low for 10 minutes. Remove from heat and set aside. Discard rosemary.
3. Grill the steaks to desired doneness and let rest on a plate for 10 minutes tented with foil.
4. For the eggs: Meanwhile, whisk together eggs with a splash of water.
5. Melt butter in a nonstick skillet over low heat. Add eggs and cook for 5 to 6 minutes until almost done but still wet.
6. Remove from heat and add half of the cheese. Salt and pepper to taste and stir until done.
7. Sprinkle with remaining cheese.
8. Slice steak and serve drizzled with rosemary butter and eggs on the side.

Recipe from Sunny Anderson, Courtesy Food Network Magazine

Posted on Fantastical Sharing of Recipes