Grilled Steak with an Egg on Horseback

This recipe was made by my mom. Adding an egg was an inexpensive way to add protein to any dish. But on a steak, it’s delicious and a perfect match! You can also find this recipe in my cookbook.



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4 sirloin steaks 1/2 inch thick

8 sliced garlic cloves (thinly sliced)

Salt and pepper to taste

2 cups red wine

1 bay leaf

1 tablespoon of crushed red peppers

2 tablespoons butter

2 tablespoons olive oil

1/2 cup heavy cream

4 eggs

1 pickled roasted red pepper strip (optional)

I love iron skillets, and I especially the ones I have from Lodge. If you don’t have one yet, give this Lodge Skillet from Amazon a try. I think iron skillets get a bad rap, the key is to keep them seasoned and to watch them carefully.


In a large deep container, place your steaks and add the garlic slices, salt, pepper, wine and crushed red peppers. Make sure that the steaks are covered in all the marinade. Cover the container and leave in the refrigerator at for least for 3 hours, but it is always best to marinate overnight. (The steaks will be much more flavorful if you do.)

In a large skillet over medium-high heat, heat the butter and oil. Reserving the marinade, remove the steaks. Place them in skillet and fry the steaks 3 minutes on each side. Remove them to a clean plate and cover to keep warm. Add the reserved marinade to the hot skillet and deglaze the browned bits at the bottom of the pan. Remove from heat and quickly whisk in the cream. Place over medium-low heat and return the steaks to the pan and cook about three minutes. The sauce will thicken a little. In a separate skillet, fry the eggs while the steaks are still cooking.

When you’re ready to serve have your steak on the plate with the fried egg placed on top of it and a strip of the red hot pepper on the very top. Pour some sauce around the steak and serve with fried potatoes and/or vegetables.