Steggs via Vegas: A Posh Steak and Eggs Recipe

Impress your guests with a decadent Sunday brunch - a medium rare steak topped with confit black garlic and egg yolk. 

With this fresh take on the typical steak and eggs brunch, you’ll leave your guests, and yourself, going back for seconds.  

While there are an array of techniques that could achieve similar cooking results, this recipe in particular benefits from the precision of cooking sous vide. This cooking technique utilizes precise temperature control, giving you consistent and restaurant-quality results. 

Sous vide means “under vacuum” in French, and refers to the process of vacuum-sealing food in a bag and cooking it at a specific temperature in a water bath. In doing this, you will achieve results that are impossible to achieve through any other cooking method. 

For this recipe, you will need a sous vide to circulate your water while cooking, to achieve the proper temperature. Get ready for a perfectly cooked meal!

Sommelier's Suggestion - While the steak rests, remove the jar from the bath as well. You can use the duck fat to fry up some potato wedges for a bonus side real quick!

Ingredients: 

  • 1 jar or can of duck fat
  • Your favorite cut of steak 
  • 1 egg 
  • 2-3 cloves of black garlic
  • 1 lemon
  • A sprig of fresh thyme
  • Salt and fresh cracked peppercorns

Directions: 

1) Fill a mason jar with enough duck fat to cover at least one egg yolk. Submerge the mason jar in the water bath and allow the circulator to come up to 143.6°.

2) Take a cut of your favorite steak, we used tri-tip, but honestly just choose a quality piece of beef, salt it, and let it rest for about 30 minutes. If you cook steak, you know the drill.

3) Start with a fresh egg, separate the egg yolk, and save the whites for another project. (Or maybe make a dessert with them. Soufflé anyone? Whatever you do with them, just make sure your egg yolk is devoid of the whites.)

4 ) When the water has reached the 143.6° mark, carefully remove the jar, and gently add the egg yolk(s), two to three cloves of black garlic, and a sprig of fresh thyme. Place the jar back into the water. And cook for at least one hour. 

5) Once finished, the eggs, garlic, and herbs can be stored in the oil until ready to use.

6) Drop the water temperature to your desired steak temperature. We like 132°, and we like to leave the confit in the water the entire time so that the garlic continues to soften. However, you could take it out at this point and be just fine.

7) While the eggs are in the sous vide, you’ve got plenty of time to prep your steak. For this recipe, we used a straightforward seasoning. Just a touch more salt and enough fresh cracked peppercorns to create a modest crust is all you need. Make sure the steak is fairly evenly coated with the pepper.

8) Seal the steak in a vacuum seal bag with a sprig of thyme, and drop it into the water bath for 90-120 minutes.

9) Remove the steak from the bath, pat it dry, and let it rest for a moment.

Chef's Cut - While the steak rests, remove the jar from the bath as well. You can use the duck fat to fry up some potato wedges for a bonus side real quick!

10) Sear each side of the steak on a scorching cast iron or an open flame, just until the outside has formed a nice crust. Let the steak rest once more before plating.

The Presentation:

Gently plate the steak placing the garlic and egg yolk on top.

Zest fresh lemon across the entire dish just before serving.

The confit allows your brunch guests to spread the black garlic and egg yolk together across the steak and form an incredibly delicious and unique steak sauce as the two mix together.


In partnership with the Las Vegas Review Journal, we hosted a recipe contest across Vegas for the best steak recipes. Check out this recipe that was submitted in the contest.

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