American Steak and Egg Breakfast‑for‑Dinner

Ingredients

• 600 g rib‑eye steaks
• 6 egg
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• to taste salt
• to taste black pepper
• 2 tbsp fresh chives, chopped
• to taste hot sauce (optional)(optional)

Instructions

1. 1

   Preheat a grill pan or cast‑iron skillet over high heat.

2. 2

   Rub steaks with olive oil, then season with garlic powder, onion powder, smoked paprika, salt, and pepper.

3. 3

   Grill steaks 4‑5 minutes per side for medium‑rare, adjust time for desired doneness. Rest 5 minutes.

4. 4

   While steaks rest, separate egg whites and yolks. Beat yolks with a pinch of salt.

5. 5

   Whisk egg whites until stiff peaks form.

6. 6

   Gently fold yolk mixture into whites, creating a light soufflé batter.

7. 7

   Heat a non‑stick skillet with a little oil over medium heat; pour batter, spreading thin.

8. 8

   Cook 3‑4 minutes per side until puffed and golden.

9. 9

   Plate steak with egg soufflé, garnish with chives and drizzle hot sauce if desired.