Pan Seared Smoky Steak and Eggs


  • 2 filet mignon steaks
  • 1/2 tsp sea salt
  • 1/2 tsp smoked sea salt flakes, + additional for garnish
  • 1/4 tsp fresh cracked black pepper
  • 2 tbsp butter
  • 1 shallot, thinly sliced
  • 2 eggs, poached


  • Remove steak from the refrigerator and season with salt and pepper. Set the steak aside to come to room temperature for 1 hour.
  • When you are ready to cook, warm a cast iron skillet to medium-high heat for several minutes so that the pan is evenly heated. Melt butter in the skillet.
  • Sear the fillets for 4 to 4 1/2 minutes, flip then continue cooking for an additional 4 to 4 1/2 minutes, for medium-rare steak, depending on the thickness of your steaks.
  • Remove steak from the pan and set aside to rest for 5 minutes.
  • SautĂ© the shallots in the leftover butter and steak juices of the pan until they turn slightly crispy.
  • Plate steak with a poached egg, crispy shallots and a few pinches of smoked salt flakes.