Rosemary Steaks with Cheesy Eggs
Ingredients
- 2 T-bone steaks (about 1 1/2 inches thick, 3 pounds each)
- Kosher salt and freshly ground pepper
- 1 tablespoon liquid smoke
- 2 tablespoons vegetable oil
- 2 sprigs rosemary, cut in half
- For the rosemary butter:
- 6 tablespoons unsalted butter
- Kosher salt
- 2 cloves garlic, smashed
- 3 sprigs rosemary
- For the eggs:
- 8 large eggs
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese (about 4 ounces)
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