Steak and Eggs Recipe
Steak and eggs is one of those dishes that straddles the categories of refined and rugged. It’s a dish you can cook over a campfire or serve with a glass of Champagne at a family brunch.
We love this recipe because it’s simple, delicious and high in protein (so it’ll help counteract all the milk and cookies from the night before). Pair it with a green salad and you’ll get a dose of fiber and vitamins, too. And when you choose bison instead of beef, you’ll be getting a leaner, more heart-healthy meal. Check out this blog to learn more about why it’s called bison instead of buffalo!
For this steak and eggs recipe, you can use a precision cooker (also called sous vide cooker or sous vide circulator) to cook the steak. Or, you can cook it in a cast iron skillet on the stove top and finish it in the oven, as we do in our recipe.
The beauty of steak and eggs is that it’s super versatile. Jazz it up with umami soy sauce and nuoc cham dressing as in this recipe from Chef Kevin Tien, or fire up the grill with Bobby Flay’s take on Argentinean steak and eggs.
We keep it simple here to give you a blank canvas for experimenting. The key is to season with salt and pepper first and to avoid overcooking the lean bison meat. Our recipe is inspired by the great Marcus Samuelsson’s bison steak recipe, which uses a combination of a hot skillet and oven cooking for the perfect doneness. Serve with scrambled eggs, and voila!
Bison Steak and Eggs from Frontière Natural Meats
1 10oz Frontière Natural Meats bison tenderloin
2 Tbsp canola or avocado oil
2 Tbsp butter
Salt and pepper
For the bison:
Allow the tenderloins to sit at room temperature for 30 minutes before cooking.
Preheat the oven to 400 degrees F.
Pat the fillets dry, then sprinkle liberally with salt and pepper. Heat 2 tablespoons oil in a cast iron skillet over medium-high heat. When the skillet is piping hot and you see light smoke rising, place the tenderloin in the pan. Sear for 1-2 minutes on all sides.
Remove pan from heat. Melt 1 Tbsp butter in the pan and baste the tenderloin with the butter using a spoon.
Place pan in the 400-degree oven and cook until the internal temperature reads 145 degrees F (or desired doneness). Remove the steak and set aside to rest for 10 minutes.
Meanwhile, heat a smaller skillet over medium heat. Add 1 Tbsp butter.
Crack eggs into a medium bowl. Add a splash of water. Whisk eggs until they just come together.
Pour eggs into skillet and season with salt and pepper. Gently push them back and forth in the skillet with a rubber spatula. Cook until desired firmness, about 5-7 minutes. Remove from heat.
Slice bison sirloin with a sharp knife against the grain. Arrange on a plate with eggs. Serve alone or with a green salad.