Bohemian Steak & Egg

A steak dinner always sounds a little fancy, but you need not shell out the bucks for one when you're #singlegirldinnering at home. Sure, I'll select a choice cut of ribeye for myself from time to time, but for a regular weeknight meal I discovered something called "bohemian steak" at Citarella. This long, well-marbled strip is actually the tail of a porterhouse or T-bone steak. It's really flavorful and just the right size for a #singlegirldinner. Here's a little insider secret from a Paper Bag Princess (i.e. me): the one I bought was $3.96.

*There were quite a few more slices than what you see above in the pic–just couldn't fit on the plate.

1 strip of bohemian steak
Maldon sea salt
Freshly cracked black pepper
Taco seasoning
1 organic egg
Olive oil
A pat of butter


1. Season the steak with salt, pepper, and taco seasoning. Drizzle with olive oil. Massage everything into the beef. Set aside.

2. Cover the pan with a slick of olive oil and heat it up on medium-high heat. If you have a cast-iron, it would be best in order to create a browned crust on the exterior.

3. Throw in the steak. It should sizzle. Leave it alone for a couple of minutes so that it can brown. Once browned, flip to the other side. Cook to your liking. I like mine medium-rare, more on the rare side as you can see.

4. Remove the steak and turn off the heat. Let it rest on the cutting board for 5 minutes or so. Slice.

5. Add a pat of butter to the pan and once it melts and gets foamy, crack an egg into the center. Cook to your liking and arrange everything on a plate. Grind black peppper over your eggs. You can shake a few dashes of your favorite hot sauce on top of your steak, if you like. I definitely did!