Gordon Ramsay Makes Steak and Eggs in Texas Scrambled

Right, when in Texas for breakfast, brunch or even lunch or even dinner, trust me, steak and eggs, but this is steak and eggs with a twist because I'm using the most amazing bone-in ribeye. So when I say steak, I'm talking about steak of the highest order and we know the Texas Longhorns have to be the best cattle anywhere in America. Amazing. We'll start off with a dry rub, okay, so we lightly salt both sides and then we get this beautiful rub. Now I've got a teaspoon of coffee and some chili, paprika and smoked paprika in there. We sit that in there and we just literally push that down in. Take off the cooling wire for now and push that down and what I'm trying to do now is just flatten that beautiful steak and see with the heat how quick it's melting. Now the secret there is I've got all that flavor pressed in. The steak's been out for a good 10-15 minutes so it's got nice and warm so the fat started to release so it takes on all that incredible seasoning. So we are ready for the pan. Now in the pan, piping hot, into a skillet, touch of olive oil and then watch this baby go. Look at that. I mean that it's even the same shape as the Texas county. In we go. Beautiful. I'm gonna get some onions in there as well. But I actually want to cook the onions, okay, at the same time. Big thick slices of onions all in at the same time. Okay, open them up and get them in there. Beautiful. Next to that, garlic. So garlic literally down and just lightly smashed. Garlic goes in. I want to fry those onions. Get that baby working. Don't turn that steak until you're ready. Okay, really important, don't turn her too early. Take your time. Let the fat render and look, you've got a beautiful ancho chili smoked paprika flavor coming out. Those onions are frying beautifully. Now I'm gonna hit it with some butter at the top of the pan. Start caramelizing those onions. Beautiful. That's so good. It's so tempting to turn that steak. We do not turn that. Really important, you don't turn it. Now get ready. I'm gonna get my eggs on, chop my scallions and I want a nice sort of lift to the eggs. That's beautiful right there. In she goes. Now lightly season them and now we're ready for the magic. I'm going to turn that steak very, very, very, very quickly up the top. Look at that. Oh boy. Oh my god. Right, the eggs. In goes the oil. Always crack on a beautiful flat surface and literally drop that egg in there. Beautiful. My eggs. Touch of butter and she goes touch the seasoning now and then just a touch of that smoked beautiful seasoning and then look what I'm gonna do. I've got the greens of the scallions gonna be cooked with the eggs. Okay, really important because they're gonna slide right out there and then from there I'm gonna put the tips on the eggs and then the base goes in to sweeten up those onions. Look at that. I mean literally before I take that steak out got some cilantro and that gets chopped really nice. Some of my eggs gently done and the rest goes in over the steak. Now look at those onions. Look what's happened to that steak. It is suited and booted. That is so beautiful. Eggs go on to finish off nice and gently. Now before that steak comes out, okay, I want to roll that over. Think of the spice, the heat, the coffee, the chili, the salt. Slice that down and then look hit that with the lime juice over there. Oh boy. That's beautiful. Now watch because this we don't want to miss any of the magic. Look at this. This comes out. It goes on there. Oh my god. Those eggs are beautiful. Now when we come to plate this, what you do now is you peel back those onions. Just peel them back. Okay, place them to the center. That's all those beautiful onions that we fried off with that ribeye. Look at that. Oh my god. The smell of those onions. Look where that bone is and I'm going to just take this beautiful eye off. Save that bit for later but look at that and that is pink. That's pepper pig himself and then beautifully just come down. Don't go too mad. Never slice ribeye thin ever. Lift that up one inch thickness on. You lay that over and then you just open that up there. Open, open, open. A light season in between. Just hit it with a touch of salt in there. A touch of pepper and all you do now get those delicious eggs. You get a spoon. The secret here now is to slide those eggs Texan style over the meat. Beautiful. The second one and there you have it. A stunning beautiful ribeye fried eggs Texan style. Now if you enjoyed that recipe please click the link below and if you missed Uncharted then please watch it on catch up on Disney plus.