Steak And Eggs Recipe

Bring steak to room temperature and season

Take the prime sirloin out of the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper, pressing lightly so it adheres.

Sear the steak

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tbs neutral oil and swirl to coat. Place the steak in the pan and do not move it for 2–3 minutes to develop a crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temperature 125–130°F / 52–54°C).

Baste for flavor (optional)

During the last 1–2 minutes of cooking, reduce heat to medium, add 1 tbs butter, the smashed garlic clove and thyme sprig. Tilt the pan and spoon the melted butter over the steak continuously for 1–2 minutes to baste and add flavor.

Rest the steak

Transfer the steak to a cutting board, tent loosely with foil, and rest 5–7 minutes before slicing to allow juices to redistribute. While the steak rests you can finish eggs, potatoes, and toast.

Par-cook potatoes (optional faster method)

If you prefer a faster skillet time, place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 5 minutes until just starting to soften. Drain well and shake the pot to rough up edges. If skipping this step, proceed to pan-frying but allow extra time.

Cook potatoes and aromatics

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 0.5 tbs butter. When the fat is shimmering, add the diced potatoes in a single layer (work in batches if needed). Let them cook undisturbed 4–5 minutes to brown, then stir. Add the diced onion and red bell pepper, continue to cook 6–8 minutes, stirring occasionally, until potatoes are golden and tender. Stir in 1 tsp minced garlic, 0.5 tsp smoked paprika, 1 tsp salt and 0.5 tsp black pepper and cook 1 more minute.

Finish potatoes

Taste and adjust seasoning. Sprinkle 1 tbs chopped parsley over the potatoes, toss, and keep warm until plating.

Prepare eggs any style — fried (sunny-side or over-easy)

For fried eggs: heat a nonstick skillet over medium-low and add 1 tbs butter. Crack 2 large eggs into a small bowl then gently slide into the pan. For sunny-side: cook undisturbed 2–3 minutes until whites set but yolks runny; cover the pan 30–45 seconds to finish the tops if needed. For over-easy: cook 2–3 minutes until whites set, carefully flip with a spatula and cook 20–30 seconds more. Season with 1 tsp salt and 1/2 tsp black pepper.

Alternative — scrambled

For scrambled eggs: whisk eggs with a pinch of salt. Melt 1 tbs butter in a skillet over medium-low, pour eggs in and stir gently until soft curds form, 2–3 minutes. Remove from heat when slightly underdone; they will finish cooking on the plate.

Toast the bread

Toast 2 slices of bread in a toaster or in a skillet over medium heat until golden and crisp, about 1–2 minutes per side in a skillet. Spread with 1 tbs butter while warm.

Slice the rested steak against the grain into 1/4-inch thick slices. Arrange on the plate with the brunch potatoes and toast. Place the 2 eggs cooked to order on or next to the steak. Spoon any pan juices or butter over the steak slices. Garnish potatoes and steak with the reserved 1 tsp chopped parsley and a light sprinkle (0.25 tsp) of coarse sea salt if desired.

Serve immediately while steak is warm and eggs are freshly cooked.