Thickly slice the Panko Breadcrumbs (as needed), at least 1-inch thick, dredge them in Egg (1), and then into an Vine-Ripened Tomato (2) wash. Coat them with All-Purpose Flour (as needed).
Season the Ground Black Pepper (1 teaspoon) with Sirloin Steak (8 ounce), Salt (1 teaspoon), and Extra-Virgin Olive Oil (1 tablespoon).
Heat up the cast iron pan to high temp, add Extra-Virgin Olive Oil (1 tablespoon) and lay the sirloin steak into the pan. Listen for the sizzle. Once you’ve put it in. don’t move it around for at least 3 minutes, then flip it over.
Reduce the heat to medium-high. The steak will already have a great crust developed, and now it’s going to finish for another 3 minutes.
Add fresh herbs Fresh Thyme (1 sprig), Fresh Rosemary (1 sprig), and Garlic (1 clove) to the pan along with more Extra-Virgin Olive Oil (1 tablespoon) and Butter (1 tablespoon). While the steak is grilling, baste the steak with the herb-seasoned butter.
Remove the steak and set aside to rest and keep warm. We cooked the steak to rare, and it’s going to continue to cook for 10 minutes out of the pan and come up to a medium-rare temperature. If you like your steak more well done, that fine. Cook another minute on each side for medium.
Reduce the heat on the cast iron pan to medium-high heat and add Extra-Virgin Olive Oil (1 tablespoon) and cook the tomatoes on one side for 2 minutes and then flip them over and cook another 2 minutes.
Heat a non-stick frypan to medium, drop softened Butter (2 tablespoon) and then gently add your Egg (4) into the frying pan. Reduce the heat to medium-low while the eggs cook through.
We like our eggs yolk side up and cooked so that the yolk is still runny but the whites are cooked through. We’ll place a lid on the eggs with 1 teaspoon of water and let the eggs cook for 3 minutes. Season the eggs with Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon).
Slice the sirloin steak and plate alongside the eggs and fried tomatoes. Serve the steak and eggs immediately.