Tom Kerridge's Quick & Easy: Steak & Eggs Recipe

In this editorial overview, we dissect Michelin-starred chef Tom Kerridge's refined take on the classic steak and eggs. For professional chefs, this preparation is a masterclass in rapid-service pan management, showcasing how to build a complex, acidic warm salad directly from the residual fats and caramelised fondFondThe browned residue left in the pan after searing. Pure concentrated flavour for sauces. of a seared ribeye. By utilising every element in the pan, Kerridge minimises waste and maximises depth of flavour.

Executing the Perfect Caramelisation

The foundation of this dish relies on a preheated, heavy-based frying pan to ensure optimum heat retention and distribution. Kerridge begins by heavily seasoning a 350g ribeye steak with salt. Once the oil in the pan is hot, both the steak and diced cold butter are introduced simultaneously. The cold butter melts rapidly, foaming and coating the beef, which aids in developing a deep, dark caramelisation.

The steak is cooked for three minutes on the first side to establish a rich crust, then flipped to cook for a further two to three minutes. Immediately after cooking, the steak must be removed to rest. Resting is a critical step; it allows the muscle fibres to relax, ensuring the juices redistribute evenly throughout the ribeye rather than running out onto the cutting board during carving.

Deglazing and the Warm Pan Salad

While the steak rests, the chef capitalises on the hot pan, which is now coated in rendered beef fat, toasted milk solids, and seasoned juices. Diced shallots, capers, caper liquid, and fresh spinach are tossed directly into this environment. The acidity of the caper liquid instantly deglazes the pan, lifting the caramelised fondFondThe browned residue left in the pan after searing. Pure concentrated flavour for sauces. from the bottom and incorporating it into a sharp, warm dressing.

This rapid-wilt technique cooks the spinach in seconds, preserving its vibrant green colour and providing a bright, acidic counterpoint that cuts through the richness of the beef. Simultaneously, a separate small pan is used to fry a hen's egg, keeping the white set and the yolk perfectly runny. The rested steak is then carved and plated alongside the egg and the warm spinach salad for a balanced, high-end bistro offering.