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1
Prepare the steaks: Arrange the steaks in a dish; season with salt and pepper on both sides, sprinkle evenly with the liquid smoke and drizzle with the vegetable oil.
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2
Nestle the rosemary under the steaks and set aside at room temperature 2 hours, turning the steaks halfway through to infuse both sides with rosemary.
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3
Make the rosemary butter: In a medium saucepan over medium-low heat, combine the butter and 1 teaspoon salt.
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4
Melt the butter, stirring to dissolve the salt, then add the garlic and rosemary.
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5
Continue cooking over low heat until the butter is fragrant, 10 to 12 minutes.
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6
Remove from the heat and discard the garlic and rosemary; set the butter aside.
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7
Grill the steaks: Preheat a grill or grill pan to high.
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8
Remove the steaks from the dish, discard the rosemary and place the steaks on the grill.
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9
Cook about 5 minutes per side for medium rare.
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10
Remove from the grill, tent with foil and let rest 10 minutes before slicing.
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11
Meanwhile, make the eggs: In a large bowl, vigorously whisk the eggs and add a splash of water (nothing more than a teaspoon).
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12
Melt the butter in a large nonstick pan over low heat but do not let it brown.
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13
Add the eggs and cook, whisking to release the cooked egg from the pan, until almost done but still wet, 5 to 6 minutes.
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14
Remove from the heat; add half of the cheese, a pinch of salt and a few grinds of pepper and continue whisking until done.
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15
Sprinkle the remaining cheese on top.
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16
To serve, cut the steaks off the bone and slice against the grain; drizzle with the rosemary butter.
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17
Serve with the eggs.
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18
Photograph by Con Poulos
