- 1 (8-10) oz Harmons Wagyu New York steak
- Salt and freshly ground pepper
- 1 Tbsp high-heat oil, such as grapeseed oil, divided
- 2 Tbsp butter, divided
- 1 shallot, thinly sliced
- 1 egg
- 1 slice Harmons Artisan Sourdough Bread, toasted
Remove steak from refrigerator 20 minutes before cooking. Liberally season steak with salt and pepper.
In a cast iron skillet over medium-high heat, add 1 tablespoon oil. When oil shimmers, add steak and cook on first side, 3-5 minutes. Turn over and cook until browned on second side, another 3-5 minutes for medium rare. Transfer to a cutting board and let rest, about 5 minutes.
Add 1 tablespoon butter and shallot and cook, stirring often, until tender and beginning to brown, about 5 minutes. Season with salt and pepper and transfer to a plate.
In another nonstick frying pan over medium-high heat, melt butter. Add egg, season with salt and pepper, and cook until no longer translucent around egg white edges, about 2 minutes. Turn over, reduce heat to low and cook second side until whites are no longer translucent, 1-2 minutes.
Meanwhile, toast bread to desired doneness. Spread with remaining 1 tablespoon butter.
Slice steak against grain and transfer to a serving plate. Add egg, shallots, toast, and serve.