Steak and Eggs for Breakfast.
Sous Vide Steak and Bacon Fat Fried Eggs. Also known as breakfast Steak and Eggs.
And yes, I realize that this isn't just MAN food, women eat steak and eggs too. I am calling this recipe man food because my husband cooked it for this post and he also hand modeled for a few of the photos.
I think eggs are a perfect food. They go with everything - just about - and are so quick and easy to cook up for a quick snack or meal. My husband thinks steak is the perfect food since is a man's man and he would eat it for every meal if he could. When the awesome people at Nokimu offered to send me one of their Sous Vide immersion circulator I was all for it. Except I had no idea how to use it, never had before. But I knew I wanted to make steak and eggs for my first blog post with the Nomiku Sous Vide.
I first heard of cooking via sous vide years ago when I was watching Top Chef. It seemed to me to be a high end restaurant way to cook, not something for the home cook. I think it just sounded fancy and out of my league. My husband was very excited since he reads a lot about cooking steaks, because he's a guy and very much a carnivore, and couldn't wait to start trying it out. He has made a variety of recipes now from different cuts of steaks, brisket and pork chops. All have been excellent and since they have all been excellent I asked him to make a recipe for my blog. He made his favorite, rib eye steaks.
Once the steaks were cooked via the sous vide they were quickly seared in bacon fat in a cast iron pan along side the eggs, they rested while we finished cooking the eggs. Eggs cooked in bacon fat are amazing.
I either cook eggs in ghee, butter, bacon fat or coconut oil. Depends on what I have on hand thats close enough. Once upon a time we went through at least a dozen eggs a day. We still do on occasion. But I am not longer doing figure bodybuiling competitions and going through a ton of egg whites everyday. Plus the yolk is so yummy I can't bear to throw them out anymore. Now when I have a recipe that calls for egg whites only those delicious yolks are saved for recipes like homemade ice cream, curd, mayo, or hair conditioner! Eggs can also be cooked sous vide but they have to be cooked at a different temperature than the steaks and since we didn't want to have cold steaks by the time the eggs were done we went with frying them in a cast iron pan.
AND because my husband was so kind to cook this recipe for me for my blog, I had him hand model for the pics. He said he would work for steak so I hired him! Then again this was his steak and eggs he cooked so its not like I was paying him with his own food.
I love that my husband loves to cook and eat food as much as I do. Some of our very first dates were spent going to the grocery store to pick out what we wanted for dinner so we could cook together. We have always had so much fun in the kitchen together, and now I love even more that he wants to make recipes for my blog. He has made some already, and I am trying to get them on the blog on a much more regular basis.
Since this was around breakfast time that we cooked and photographed it, coffee seemed like the better beverage of choice, but this meal also goes well with beer. So says the husband. He loves that the sous vide is similar to slow cooking, that you can prep your steaks or whatever meat you are cooking and not have to babysit them like one does when grilling or pan cooking. He also loves that Nomiku has an app that you can check the temperature when not at home. So very space age and cool.
Man Food : Steak and Eggs
- 2 10 ounce grass fed rib eyes steaks
- 4-6 whole eggs
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- 1 tablespoon bacon fat
- pre heat water bath with the Nomiku set at 58 degrees celsius or 136 fahrenheit
- to set up water bath according to Nomiku’s directions the unit clips on the side of the container and should not be touching the bottom- fill the water to the appropriate level marked on the device
- The steaks can be cooked in the water bath for 1 to 3 hours, ours were in for 2 hours - as suggested from chef steps website
- Salt, pepper and garlic powder on both sides of steaks before putting in vacuum bags ( can use zip lock bags and do water displacement method as described on the Nomiku site)
- cook in water bath for 2 hours
- Pre heat the cast iron skillet to medium high or high heat just before you are going to remove the steaks form the water
- Remove the steaks from the bags and dry them with paper towels
- Heat the bacon grease on high in a cast iron skillet and sear each side of the steaks for 30- 45 seconds- remember your steak is already cooked to a perfect medium rare, searing just helps to create that crust and bring up the flavor of the meat.
- Let the steaks rest while you fry eggs to your liking. Season the eggs with salt and pepper if desired. We fried them sunny side up. Serve immediately.
A huge thanks to the awesome people at Nomiku for sending me one of their sous vide immersion circulators. Sous Vide cooking is no longer intimidating to me at all. In fact its pretty dang foolproof and makes for another awesome way to cook meals. I love all my different appliances and this has been a very welcome addition to my kitchen. We are using it often now and I have plans for many more sous vide recipes for my blog. For more information about Nomiku head over to there site HERE and for awesome recipe ideas check out their app Tender HERE
Also a HUGE thanks to my awesome husband for this recipe and help with the photos. I think I will keep him around.