Steak and eggs is already a power move for breakfast or dinner, and this version takes things up a notch with a homemade everything seasoning that clings to every inch of the crust. The blend of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky sea salt creates a deeply savory, aromatic crust that forms beautifully in a screaming-hot cast iron skillet. Roasted cherry tomatoes bring a burst of sweetness and acidity to balance the richness of the seared New York strip and runny-edged fried eggs. Every single component is built from whole, recognizable ingredients — no grain-based seasonings, no fillers, nothing hiding in a spice packet. That matters when you're navigating a grain-free lifestyle, because store-bought everything blends and seasoning mixes can be surprisingly tricky to vet. Here, you make the blend yourself in about thirty seconds, so you know exactly what's going on the plate. It's a satisfying, restaurant-quality meal that comes together with nothing more than a skillet, a sheet pan, and a handful of pantry staples.
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Preheat the oven to 400°F (205°C). Toss the cherry tomatoes with 1 tsp avocado oil and 1/4 tsp kosher salt on a small sheet pan, spreading them in a single layer. Roast for 15–18 minutes, until the skins are blistered and beginning to burst.
While the tomatoes roast, combine the sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and flaky sea salt in a small bowl and stir to mix. Set aside.
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