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Rib Eye Steak and Eggs
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Rib Eye Steak and Eggs

Rib Eye Steak and Eggs


  • 24oz 35 day aged boneless Rib Eye Steak
  • 2 teaspoons olive oil
  • 1-2 teaspoons Kosher salt (to your taste)
  • 1-2 teaspoons Freshly ground pepper
  • 5 eggs
  • 1 teaspoon butter
  • 1/2 teaspoon Sabatino Tartufi White Truffle oil
  • 20 chive stalks, dark green parts only, finely chopped


  1. Pre-heat oven to 450 degree
  2. Pre-heat cast iron or over safe skillet on high heat
  3. Rub steak with olive oil and season with Koshers salt and freshly ground pepper
  4. Place the steak in pan with fat side down to grease pan. Sear steak for 2 minutes each side. Place steak and skillet in oven until steak is 129-130 degrees
  5. Beat 5 eggs in a bowl, season with pinch Kosher salt and pepper, mix in truffle oil
  6. On super low heat in medium non-stick pan, melt butter. Add eggs keep moving constantly for 8-10 minutes, add chopped chives