- 2 steaks of your choice
- 2 eggs
- 6 tbsps dark soy sauce
- Olive oil (for frying)
- Salt (for seasoning)
- 300g jasmine rice, cooked and kept warm
- Garnishes (optional)
- 2 tbsps chilli oil
- Handful of coriander, roughly chopped
- 1 tsp sesame seeds
Take the steaks out of the fridge at least 1 hour before you want to cook to allow them to come to room temperature.
Set the steaks in a bowl or baking dish and pour over the dark soy sauce. Ensure each steak is completely coated, set aside to marinate for 30 minutes. This tenderises and sweetens the meat - it’s a game-changer!
Whilst the steak is marinating you can chop up the coriander and set it aside with the other optional garnishes for later.
After 30 minutes, drain the excess soy off the steak and rub with 1 tbsp of olive oil.
Set a griddle pan on a medium to high heat (you can also use a skillet). When smoking, carefully place one steak into the pan. Sprinkle over a little salt and cook for 4 minutes on one side then flip over and cook for 3 minutes on the other side, seasoning again with salt.
Flip for the third time but also turn the steak 90 degrees, this is how you get that lovely, crisscrossed charring! Cook for a further 2 minutes then flip for a final time and cook for 1 last minute (this is for steak that is cooked rare, if you want it medium add another 4 minutes onto the overall cooking time).
Take off the heat and place on a board to rest, covering with some foil. You ideally want to rest the steak for the same amount of time as you cooked it. Do this process again with the second steak.
When both steaks are cooked and resting you can begin the eggs.
Set a small frying pan on a medium to high heat, the key to a crispy bottom is getting the oil nice and hot! When the oil is smoking carefully crack in one egg.
Season the yolk with a little salt and pepper whilst cooking. The edges will start to look brown and crispy at this point.
With a small spoon, gently tilt the pan and baste the yolk with some of the hot oil. This will speed up the cooking process of the middle of the egg. Remove with a spatula and place on a bed of jasmine rice, then start again with the second egg.
Carve up your steaks into 1 cm slices, making sure to go against the grain! You will see a natural grain running down the meat, cutting against this will ensure the steak is lovely and tender and not chewy.
Serve the steak alongside your crispy egg-topped rice and sprinkle with the garnishes.
PAIR WITH: MALBEC
Rich and velvety, with notes of ripe berries, dark chocolate and a hint of spice.