8-12 oz steak new york, top sirloin or ribeye1 clove garlic chopped1 egg3 tablespoon butter1/4 cup of wine (to taste)Salt (to taste)Black pepper (to taste)
Preparation
Cover the steak in a layer of plastic wrap.
Tenderize the meat with a tenderizing hammer or back of a frying pan.
Sprinkle the garlic over the steak and using the hammer press the garlic into the steak.
When your pan is very hot, between 400-500°F, salt and pepper the steak then place it in the pan.
Cook time will vary depending on the thickness of the steak (for a thin steak cook for only 1 minute on each side).
After removing the steak from the pan, if using a carbon steel or cast iron pan turn off the heat because the pan will retain heat.
To deglaze the pan, add the wine to the pan and use a spatula to scrap up an browned bits from the bottom of the pan.
After the wine has reduced, add 2 tablespoons of butter and let the butter melt into the sauce.
In a non-stick pan, add the remaining 1 tablespoon of butter.
Keep the pan on medium to low heat.
Fry the egg until the whites have set but the yolk is still runny.
To serve, plate your steak and then pour the pan sauce over the steak and top with the fried egg.