Tom Kerridge's Quick & Easy: Steak & Eggs Recipe

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Looking for flavours without the fuss? Tom’s got you covered, give this quick and easy steak and eggs recipe a go!
Simply follow the videos and share your attempts with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates.

Serves: 1

Ingredients:
1 x 350g rib eye steak
2 tbsp veg oil
50g diced cold butter
1 x hen’s eggs
1 shallot peeled and diced
1 tbsp caper liquid
1 tbsp capers
2 handfuls of spinach

Method:
- Pre heat a heavy base frying pan on the stove and add the first batch of oil to the pan.
- Season the steak heavily with salt, add the butter to the pan and add the steak.
- Cook for three minutes until you end up with a dark caramelisation, then turn over and cook for a further 2 to 3 minutes, while the steak is resting add the remaining oil to a small frying and fry the egg.
- Remove the steak from the pan and rest.
- Then add the shallots, spinach, capers and caper juice to the pan and quickly stir together and wilt the spinach.
- Carve the steak and serve with the fried egg and warm spinach salad.

#TomKerridge #SteakEggsRecipe
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I made this yesterday for my lad’s 16th birthday. It was bloody marvellous, will definitely be making again soon.

michaellee
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Really enjoyed this. I added some asparagus to the pan as the shallots went in. Served with new potatoes drowning in melted butter and a touch of oregano. Had it 3 times now. Great dish.

steveshorter
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My oh my! Tried this recipe and boy, was so 🤤. I am making it again for my birthday - Thank you 😊

wendyoke
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That is top shelf cooking.
Just amazing

NormPetersonsBarStool
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Thanks for a great, simple recipe, and also for listing the full recipe in the comments! Makes us beginning chefs lives so much easier :)

denshewman
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Just started on a bit of a low carb voyage……the steak was banging, but by Christ that Garlicky, Capery beef drizzled Badboy with the wilted Spinach is a stunning as a young Burt Reynolds. 😂
Lovely stuff 👍

njcrews
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Hi Tom. Hope you and your family are doing fine.
I use salt & pepper and a light dusting of mustard powder. Chuck a load of onions in a the last minute for about 30 seconds. Happy days.

jarrowparanormal
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I've always used the Gordon Ramsey method but thought I'd try your method today. You win hands down, pity I'd not seen this before :-)

geekshire
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Hi Tom, the steak was the finest we have ever tasted!!! Didn’t get on with the capers though, our first time to try them and the last lol.
Loving your easy to follow videos, can do you lasagne for us soon?
Becs & Adam

rebeccatrott
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That looks spectacular! Didn't know you had a channel, I believe my buddy Matthew works with you!

Wheels_NYC
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This is how I'm cooking my steaks from now on.

garydaniels
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Great video. I did wince at the metal spoon being used in a metal pan though. Keep up the great content.

danielthomas
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What other cut of 🥩 is good to use, would rump steak work?

wendyoke
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Hi Tom, Can i ask what pans you like to use please? Thanks

darrensomerton
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Michilen starred chef advocating for table salt and veg oil

Josh-gdt
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can you please show, how to do the perfect hash brown?

stephaniewaite
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Ah mate....that spinach on the side recipe is being stolen! Lovely.

arzhangkaynama
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Steak at least 2” thick, well well rested I rest mine for an hour adding salt to steak for the last minutes then seer in a very hot pan, then cook gently in a moderate (140°/160°oven:
Sprinkle salt & pepper with oil on aluminium foil then place steak on foil, add garlic butter, salt and pepper to top side of steak and wrap the steak in the foil
Cook for 20 minutes (med rare) check occasionally and baste the steak
Once cooked to your liking remove from oven wrap the foil tightly then wrap in a tea towel to rest for 10 minutes, this holds the juices and retains the heat.

eddherring
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He said he was making steak and eggs but he made steak and egg😂

burritobandit
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You should have mentioned the steak needs to wait for minimum 15 minutes after you salt it. You said it yourself, the salt brings out moisture. But given time it pulls it all back into the steak; this is called dry-brine. As you say you won't get caramelization with moisture on the surface, which is true, so salting the steak just before frying it is not ideal

MegaMarcin