Steak with rosemary and cheesy scrambled eggs

Ingredients:

Steaks

• 2 T-bone steaks (approximately 4 cm thick, 1.3 kg each)
• 1 tbsp liquid smoke
• 2 tablespoons of vegetable oil
• 2 sprigs rosemary, cut in half

Rosemary oil

• 6 tablespoons unsalted butter
• 2 crushed cloves of garlic
• 3 sprigs of rosemary

Eggs

• 8 large eggs
• 2 tablespoons unsalted butter
• 1 cup grated cheddar (about 100 g)

Preparation:

1. Steaks:
   
   Place the steaks on a platter; season both sides with salt and pepper, drizzle evenly with liquid smoke, and drizzle with vegetable oil. Place rosemary underneath the steaks and let them rest at room temperature for 2 hours, turning the meat once to infuse the rosemary flavor on both sides.
2. Rosemary oil:
   
   In a medium saucepan over medium-low heat, combine the butter and 1 teaspoon of salt. Melt the butter, stirring to dissolve the salt, then add the garlic and rosemary. Continue cooking over low heat until the butter is fragrant, 10–12 minutes. Remove from heat and discard the garlic and rosemary; set the butter aside.
3. Grill the steaks:
   
   Preheat a grill or grill pan over high heat. Remove the steaks, discard the rosemary, and place them on the grill grate. Grill for about 5 minutes per side, or until medium-rare. Remove from the grill, cover with foil, and let rest for 10 minutes.
4. Meanwhile, prepare the scrambled eggs.:
   
   In a large bowl, whisk the eggs vigorously and add a little water (no more than 1 teaspoon). In a large nonstick skillet, melt the butter over low heat, but do not let it brown. Add the eggs and cook, stirring occasionally until the eggs release from the pan, until almost set, 5–6 minutes. The scrambled eggs should be slightly moist.
5. Remove from heat; add half the cheese, a pinch of salt, and a few grinds of pepper, and continue stirring until done. Sprinkle with the remaining cheese. Before serving, remove the steaks from the bones and slice across the grain; drizzle with rosemary oil. Serve with scrambled eggs.