Cowboy steak

Recipe steps

The day before, we prepare the beef steak slices and gently pound them on both sides with our fingers.

In a mortar, we crush a handful of whole pepper, ideally colored, along with a larger pinch of salt. We massage this mixture into the meat. Then we add a bit of oil, massage it in again, and store it in the fridge until the next day. Before cooking, we take the meat out of the fridge and let it rest for at least an hour.

The next day, we heat a bit of oil in a pan and fry the bacon until crispy on both sides.

We halve the slices of ham and fry them in the pan until crispy.

We prepare the bacon and ham, place them in an oven-safe bowl, and put them in the oven at 100 °C to warm them up.

We put the green beans into a pot, heat them up, and season with salt if necessary.

In the pan, we prepare the fried eggs to our liking; we prefer the runny version.

We place them on a plate and put them in the oven to keep warm.

First, we heat the grill pan, and once it starts to smoke, we add a bit of oil and spread it well.

We place the slices of beef steak on the grill pan and let them sear for 3 minutes on one side without any interference. Then we flip them, and if the pan is unevenly heated, we rearrange them. We sear for another 3 minutes. Then we flip again and turn the meat 90 degrees to achieve the grill marks, which will take about 1 minute. We flip once more and let them sear for another minute. We transfer them to a plate and cover them with aluminum foil to let them rest for a while, ideally around 5 minutes, although we usually can't wait longer.

We serve with green beans, place a fried egg on the meat, and garnish the whole portion with bacon and ham, possibly adding something green.