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Steak and Egg Panini

In our version of the classic pairing of steak and eggs, we tuck slices of rib-eye steak, scrambled eggs and cheddar cheese between slices of sourdough bread, then grill the sandwiches to crisp perfection.

Ingredients:

  • 2 rib-eye steaks, each about 12 oz.
  • Salt and freshly ground pepper, to taste
  • 6 eggs
  • 1/4 cup milk
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh chives
  • 6 Tbs. (3/4 stick) unsalted butter, melted
  • 12 slices sourdough bread, each about 1/2 inch thick
  • 6 slices cheddar cheese
  • Hot sauce for serving (optional)

Directions:

Preheat an electric panini press to high (400°F) according to the manufacturer's instructions.

Season the steaks with salt and pepper. Place the steaks on the panini press. Close the lid and cook for 3 to 5 minutes for medium-rare, or until done to your liking. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steaks into strips 1/4 inch wide.

In a bowl, whisk together the eggs, milk, parsley, chives, salt and pepper. In a nonstick fry pan over medium heat, warm 2 Tbs. of the melted butter. Add the egg mixture and, using a silicone spatula, stir frequently until soft curds form, 3 to 4 minutes. Remove the scrambled eggs from the heat.

Reduce the heat on the panini press to medium (350°F). Brush one side of each bread slice with the remaining 4 Tbs. melted butter. Lay 6 slices, buttered side down, on a work surface, and arrange 3 or 4 steak slices on each one. Top each with 1/4 cup scrambled eggs and 1 cheese slice. Top with another bread slice, buttered side up.

Place 2 sandwiches on the panini press and close the lid. Cook until the sandwiches are nicely grill-marked and the cheese has melted, about 3 minutes. Repeat with the remaining sandwiches. Serve with hot sauce. Serves 6.
Williams-Sonoma Kitchen.