Steak & Eggs Recipe

Bring steak to room temperature

Remove the 8 oz sirloin from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps ensure even cooking.

Season both sides of the steak evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder (if using). Press the seasoning lightly so it adheres.

Preheat a grill or a heavy skillet (cast iron recommended) over high heat until very hot (about 5–7 minutes). If using a skillet, add 1 tbs vegetable oil and heat until shimmering.

Place the steak on the grill or in the skillet. For medium-rare (recommended for an 8 oz sirloin about 1" thick), cook 3–4 minutes per side, flipping once. Adjust time for desired doneness: rare 2–3 min/side, medium 4–5 min/side, well-done 6–7 min/side.

During the last minute of cooking, add 1 tbs unsalted butter and the herb sprig (if using) to the pan. Tilt the pan and spoon the melted butter over the steak to baste.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes before slicing to allow juices to redistribute.

While the steak rests (or while the grill/heavy skillet is heating), prepare the potatoes. After shredding the russet potatoes, place them in a clean kitchen towel or several layers of paper towel and squeeze out as much moisture as possible. Removing moisture is crucial for crispy hash browns.

Combine the drained shredded potatoes with 1/4 cup grated onion, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tbs flour in a bowl. Toss to combine.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 3 tbs vegetable oil. When the oil is hot and shimmering, add 1 tbs unsalted butter (optional) to the pan for flavor.

Spoon the potato mixture into the skillet and press down with a spatula to form one or two compact patties (or spread into an even layer for a larger hash brown). Cook undisturbed for 4–6 minutes until the bottom is golden brown and crisp.

Carefully flip the patties in sections (or the whole hash) and cook another 4–5 minutes until the second side is golden and cooked through. If the exterior browns too quickly, lower the heat to medium to ensure potatoes cook through. Adjust seasoning to taste.

Transfer hash browns to a plate and keep warm while finishing eggs and slicing steak.

Use the same skillet or a clean nonstick skillet. Reduce heat to medium-low and add 1 tbs unsalted butter. Let the butter melt and foam but not brown.

Crack 2 large eggs into a small bowl (one at a time) and gently slide into the pan. For sunny-side-up cook 2–3 minutes until whites are set but yolks still runny. For over-easy, cook 1.5–2 minutes, then gently flip and cook 15–30 seconds more. For over-hard cook an additional 1–2 minutes until yolks are firm.

Season the eggs with 1/4 tsp salt and 1/4 tsp freshly ground black pepper while cooking, then remove to a plate when done.

Slice the rested steak against the grain into 1/4"–1/2" slices. Arrange the steak, eggs, and hash browns on a plate.

Garnish with chopped parsley, add a lemon wedge or hot sauce/steak sauce if desired, and serve immediately.