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"Minute" Steak and Egg with Red Hot Butter Sauce

Start your day with this breakfast of champions. A juicy, tender sirloin steak topped with a perfectly fried egg and a red hot butter sauce is ready to enjoy in just minutes!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course lunch/dinner
Cuisine American
Servings 1 people
Calories 794.1 kcal

Equipment

  • 1 Meat Mallet For pounding the steak to an even thickness.
  • 1 Non-stick Skillet Essential for searing steak and frying the egg quickly without sticking.
  • 2 Plastic Wrap For cleanly pounding the steak and preventing splatters.
  • 1 Spatula/Turner For flipping the steak and egg with ease.
  • 1 Measuring Spoons For precise seasoning and sauce ingredients.

Ingredients
  

Main

  • 1 6 ounce top sirloin steak
  • salt and freshly ground black pepper to taste
  • 4 teaspoons fine dry bread crumbs
  • 2 tablespoons clarified butter melted
  • 1 large egg
  • 1 teaspoon clarified butter melted
  • 2 teaspoons butter at room temperature
  • 1 tablespoon Louisiana-style hot sauce
  • 2 teaspoons water Optional
  • 1 teaspoon sliced green onions

Instructions
 

  • Place steak between two pieces of plastic wrap and pound to a ¼-inch thickness. Season one side generously with salt and pepper, then sprinkle ½ of the bread crumbs over top. Place the plastic wrap back over the steak and pound a few times with the meat mallet. Repeat to season the other side with salt, pepper, and remaining bread crumbs.
  • Set a pan over high heat. Add 2 tablespoons melted clarified butter and wait until it starts to smoke. Quickly and carefully add steak to the pan and cook for 1 minute. Flip steak and reduce heat to medium-high; cook until you see a little bit of pink juice pool on top of the steak, about 1 more minute. Flip again, turn off the heat, and transfer steak to a warm plate.
  • Let the pan cool for 30 to 60 seconds, then add 1 teaspoon melted clarified butter. Turn heat to medium and add egg. Break the egg white so it's all the same thickness and the yolk is in the center. Add a pinch of salt and cook until egg white is cooked through with brown and crispy edges. Place the egg on top of the steak.
  • Add room temperature butter and hot sauce to the warm pan. Swirl the pan until the butter has melted and emulsified into the hot sauce. Stir in water if sauce is too thick or starts to separate.
  • Spoon sauce over steak and egg, and garnish with chives. Minute Steak and Egg with Red Hot Butter Sauce. Chef John

Notes

Achieving the "minute" aspect of this dish relies on a few key techniques. Pound your sirloin evenly to ¼-inch thickness; this ensures rapid, uniform cooking. Don't skip the clarified butter for searing; its high smoke point allows for that crucial high-heat crust without burning. For the egg, breaking the white ensures it cooks thoroughly while maintaining a runny yolk. The red hot butter sauce benefits from being made in the same pan, incorporating any fond from the steak for deeper flavor. Swirl vigorously to emulsify, adding water only if necessary to achieve a smooth, slightly thickened consistency. Serve immediately for optimal steak temperature and sauce texture.