Steak and Eggs With Quick Mustard Pan Gravy

• thin strip steaks (10 ounces or 8 ounces each) or 2 flat iron steaks (10 ounces or 8 ounces each)2

  2

• extra virgin olive oil, for drizzling (EVOO)↗
• tablespoons butter, plus some for buttering toast, divided↗3 tablespoons

  3

• shallot, very finely chopped↗1

  1

• dried thyme leaves↗1 teaspoon
• flour↗1 tablespoon
• white wine or 1/2 cup red wine↗1⁄2 cup

  1⁄2

• Worcestershire sauce↗1 tablespoon
• beef stock↗1 cup
• lots black pepper
• salt, to taste↗
• grainy mustard↗3 tablespoons

  3

• half-and-half or 1/4 cup heavy cream↗1⁄4 cup

  1⁄4

• slices white bread or 2 slices rye bread↗2

  2

• large eggs↗4

  4

• small bunch watercress, trimmed and cleaned↗1

Step-by-step instructions

1. 1

   Bring the steaks to room temperature.

2. 2

   Rub a cast iron skillet or heavy pan with EVOO and heat over a medium-high flame. When the pan is very hot, add the steaks and cook for 4 minutes on the first side, then 3 minutes on the second side for medium doneness. The steaks should be deeply caramelized before turning.

3. 3

   Place a skillet on the stovetop for the eggs and heat over medium-low flame.

4. 4

   Meanwhile, to a small skillet over medium heat add a drizzle of EVOO and 2 tablespoons butter. Add the shallot and sprinkle in the thyme leaves and sauté until soft, 2-3 minutes. Sprinkle with flour and stir a minute. Add the wine and stir to evaporate, 30 seconds. Add the Worcestershire sauce, stock, lots of pepper and a pinch of salt. Stir in the mustard and incorporate. Then stir in the half-and-half or cream and stir for 1 minute more. Turn off the heat.

5. 5

   Toast the bread while the sauce cooks and butter it while it's hot.

6. 6

   Add 1/2 tablespoon of the remaining butter to the hot egg skillet over medium-low heat and cook the eggs to desired doneness, two eggs at a time. Repeat with the remaining butter and two eggs.

7. 7

   Serve the steaks on halved buttered toast with eggs on top. Pour the sauce over the steak and eggs and garnish with watercress.