Stefano Faita

Steak & eggs griddle breakfast

By In The Kitchen With Stefano Faita


Steak & Eggs Griddle Breakfast
2 to 4 thick slices of double smoked bacon
1 (8-ounce) strip loin steak
Salt and freshly ground pepper, to taste
Olive oil, as needed
2 eggs
1 small vine ripe tomato or plum tomato, cut in half
2 thick slices of bread
Handful baby arugula (optional)

Blue Cheese Butter
1/2 cup butter, room temperature
1 garlic clove, minced
2 to 3 ounces blue cheese, crumbled
1 tbsp. chopped basil
Salt and freshly ground pepper, to taste


Steak & Eggs Griddle Breakfast
Add bacon to griddle or large cast iron skillet over medium heat. Let bacon render fat onto griddle, about 3 to 4 minutes.

Pat steak dry and season steak with salt and pepper. Turn griddle to medium high. Flip bacon and cook until crispy, about 1 to 2 minutes more. Meanwhile, add steak to griddle. Cook steak to medium rare, about 3 to 5 minutes per side, depending on thickness. Let rest for 5 minutes before serving.

If needed, brush griddle with olive oil. Add eggs to griddle and cook to desired style and doneness.

Drizzle olive oil over tomato halves and season with salt and pepper. Add to griddle, cut side down. Cook until golden brown, about 3 to 5 minutes.

Add bread to griddle to toast, about 1 to 2 minutes per side.

Add steak, bacon, eggs, tomato and toast to plate. Serve steak with dollop of Blue Cheese Butter and finish plate with baby arugula, if desired.

Blue Cheese Butter
Add soft butter to bowl. Stir in garlic, crumbled blue cheese, basil and salt and pepper. Use as is at room temperature for Steak and Griddle Breakfast.

To store or make ahead: Add butter to plastic wrap and roll into a log shape. Place in fridge for 2 to 3 days or freeze for up to 1 month. Cut into coins and serve over vegetables, chicken or steak. (Makes about 1/2 cup.)

Yield: 1 to 2 servings.