Cowboy Skillet Recipe

Make the cowboy butter

In a small bowl, combine the room-temperature unsalted butter, minced garlic, chopped parsley, chopped chives, lemon juice, smoked paprika, hot sauce (if using), and 1/4 tsp salt. Mix thoroughly until smooth and well combined. Taste and adjust salt or lemon. Transfer to plastic wrap or a small container and chill briefly while preparing other components so it firms slightly.

Season the medallions

Pat steak medallions dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing the seasoning into the meat.

Cook the medallions

Heat a grill pan or skillet over high heat until very hot. Add 1 tablespoon olive oil and swirl. Sear the medallions 2–3 minutes per side for medium-rare (internal temp ~130°F/54°C), or longer for desired doneness. If using a grill, cook similarly over direct heat. Transfer steaks to a warm plate and let rest 5 minutes. Top each medallion with a generous pat (about 1 tablespoon) of the cowboy butter so it melts over while resting.

Prep potatoes and vegetables: wash and, if desired, peel the potatoes. Cut into 1/2-inch dice. Finely dice the onion and green pepper.

Par-cook the potatoes: to speed cooking and ensure tenderness, microwave the diced potatoes in a microwave-safe bowl with a splash of water, covered, for 4–5 minutes until just tender but not falling apart. Alternatively, parboil in simmering water 5–6 minutes and drain.

Crisp the potatoes: heat a 10–12 inch skillet (preferably cast iron) over medium-high heat. Add 1.5 tablespoons olive oil. When shimmering, add the par-cooked potatoes in a single layer. Let them sit undisturbed 2–3 minutes to develop a crust, then stir or flip pieces to crisp other sides, about 6–8 minutes total.

Add aromatics and seasonings: when potatoes are getting golden, add the diced onion and green pepper. Cook 3–4 minutes until softened. Sprinkle garlic powder, onion powder, smoked paprika, thyme, 3/4 tsp kosher salt, and 1/2 tsp black pepper over the mixture. Toss and cook another 2 minutes to blend flavors and finish browning. Taste and adjust seasoning.

Assemble skillet with cheese: once potatoes are hot and well seasoned, reduce heat to low and sprinkle the shredded sharp cheddar evenly over the potatoes. Cover the skillet with a lid or foil for 1–2 minutes, or until cheese melts.

Cook sunny-side eggs: while cheese is melting, heat a small nonstick skillet over medium-low heat and add 1 tablespoon vegetable oil or butter. Crack eggs carefully into the pan, keeping yolks whole. Cook gently 2–3 minutes until whites are set but yolks remain runny (covering the pan briefly for 30–45 seconds can help set whites without flipping). Season eggs with 1/4 tsp salt and 1/4 tsp black pepper.

Alternatively, you may nestle eggs directly into the cheesy potatoes: make four small wells in the melted-cheese potatoes and crack one egg into each well. Cover the skillet and cook on low 3–5 minutes until whites are set but yolks remain sunny.

Plate the skillet: divide the cheesy brunch potatoes among 2 large skillets or plates (or leave in the cast-iron pan for family-style). Place two rested steak medallions on top of the potatoes per serving.

Top with eggs and garnish: place one sunny-side egg over each steak medallion. Spoon any remaining melted cowboy butter from the resting plate over the steaks and potatoes. Sprinkle optional chopped parsley and chives for freshness.

Serve immediately while hot. Provide extra hot sauce or steak sauce at the table if desired.