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Bistro Steak & Eggs with Shallot Jus: The salt has dissolved and the steak faces look matte, dry, and slightly tacky with no beads.01
Bistro Steak & Eggs with Shallot Jus

Dry-brine an even surface

Pat the steaks completely dry and set them on a rack. Use 5 g of the measured salt evenly over both steaks and reserve 3 g for the jus, eggs, and greens. Leave uncovered for 15 minutes; refrigerate if delaying longer. Heat the heavy skillet over medium-high for the final 5 minutes.

Ready when

The salt has dissolved and the steak faces look matte, dry, and slightly tacky with no beads.

Use now

2/2 portions · 1×
2 x 220 g, each about 3 cm thickintact porterhouse or striploin steakssteik sirloin atau has luar utuh
8 gfine sea salt, dividedgaram laut halus, dibagi