Steak and Eggs

I’m not much of a breakfast person, but I felt like steak and eggs. I like using ghee instead butter; ghee has a much higher smoke point, and it has a nutty flavor.

• 1 Angus strip steak, about 3/4-lb weight and 1/2” thick
• 2 tblsp Himalayan salt
• 2 tblsp ghee
• 2 eggs
• salt and pepper to taste
• HP sauce to taste

1. Pat the steak dry with paper towels. Rub Himalayan salt all over the steak. Wrap in paper towel, then put in a zip top bag. Let sit in the fridge overnight.
2. Remove steak from the zip top bag and rinse off excess salt. Pat dry and let it come to room temperature.
3. Heat ghee in a heavy skillet over high heat. Sear the steak on both sides, then turn the heat to medium and fry for 2 minutes on each side, basting constantly. Remove and let rest for 10 minutes.
4. Turn the heat up to high and break the eggs into the grease. Fry until desired doneness, basting constantly. Season with salt and pepper.
5. Plate the steak and eggs. Serve the steak with HP sauce.