Yes, I realize that boneless beef short ribs aren't TECHNICALLY steak, but let's pretend, shall we? While perusing the local meat market yesterday in preparation of today's breakfast, I spied a lovely package of boneless beef short ribs. I had never cooked those before and knew that's what I wanted to try for today's morning meal.
These were much longer strips, which I cut in half crossways. I seasoned them with a mixture of salt, pepper, onion powder, and granulated garlic. A cast iron skillet was a must for this meal! Enough vegetable oil to barely cover the bottom of the skillet and a tablespoon of butter and we were ready to cook! I used the same skillet to cook the eggs so they picked up the flavor of the beef, the seasonings, and the butter. They were delicious!
1 lb. boneless beef short ribs
freshly ground black pepper
Season the ribs with salt, pepper, onion powder, and granulated garlic.
In a cast iron skillet, over high heat, add just enough vegetable oil to cover the bottom of the skillet along with a tablespoon of butter. When the mixture begins to bubble a little, add the beef to the skillet and reduce heat to medium high.
Cook in batches, so you don't crowd the skillet.
Remove to a plate and put into a warm oven to keep warm while you cook the eggs.
Reduce the heat to low, add another tablespoon of butter and let it melt. Add eggs, one at a time, and cook, turning when the whites are opaque. Let eggs cook until eggs are cooked to your liking.
Plate with the steaks and have some sliced tomatoes and avocados on the side.