Classic Steak & Eggs
Note: Turn on exhaust fan over stove or cook in a ventilated area.
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
Original Red Sauce
Servings:
Makes 1 serving.
![Classic Steak & Eggs](https://www.tabasco.com/wp-content/uploads/2017/04/4000-320x180.jpg 320w,https://www.tabasco.com/wp-content/uploads/2017/04/4000-640x358.jpg 640w,https://www.tabasco.com/wp-content/uploads/2017/04/4000.jpg 840w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
1/3 pound boneless rib-eye steak, about 1/2-inch thick
1/4 teaspoon salt
2 large eggs
Preparation
Heat a skillet over medium-high heat until hot. Season the steak with salt, coat generously with TABASCO® Sauce, and add to pan. Cook steak about 2 minutes per side for medium. Remove steak to a plate. Add eggs to the pan and cook as desired. Transfer to plate and serve immediately.