Steak & Eggs Recipe

Bring to room temperature & season

Remove the 15 oz. bone-in rib eye from the refrigerator at least 30–45 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels. Generously season both sides and the exposed bone with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Preheat grill or cast-iron pan

Preheat a grill to high (500°F/260°C if using a gas grill) or preheat a heavy cast-iron skillet over high heat until smoking. Brush the steak lightly with 1 tbs neutral oil to help form a crust.

Sear and finish

Place the steak on the hot grill or skillet. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. Reduce heat or move steak to indirect heat (or transfer skillet to a 400°F oven) and continue cooking until internal temperature reaches 125–130°F for medium-rare (about 6–8 more minutes total, depending on thickness). During the last 2 minutes, add 1 tbs unsalted butter, 2 thyme sprigs and 2 smashed garlic cloves to the pan (if using). Tilt the pan and spoon the melted butter over the steak to baste. Remove steak when target temperature is reached, tent loosely with foil and rest for 10 minutes before slicing.

Preheat the oven to 425°F (220°C). Toss 1 lb marble potatoes with 1 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp chopped rosemary or thyme on a baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway, until golden and tender. If cooking concurrently with the steak in the oven, time so potatoes go in while steak finishes (use higher oven temperature if needed). Keep warm.

While the potatoes roast and the steak rests, preheat a grill pan or small skillet over medium-high heat. Brush the cut sides of 2 halved tomatoes with 1 tsp olive oil and season with a pinch of salt and pepper. Grill cut-side down until nicely charred, 2–3 minutes, then flip and cook 30–60 seconds just to warm through. Remove from heat and keep warm.

Cook the eggs to order. For sunny-side-up: heat a nonstick skillet over medium-low heat and add 1 tsp butter or oil to coat. Crack 2 eggs into the pan, season with a pinch of salt and pepper, and cook gently until whites are set but yolks still runny, about 3–4 minutes. For over-easy: cook until whites set, flip carefully and cook 10–20 seconds more. For scrambled: whisk eggs with a pinch of salt, pour into buttered skillet over medium-low heat and stir until softly set.

Slice the rested rib eye against the grain into 1/4–1/2" slices. On a warm plate, arrange the roasted marble potatoes to one side, grilled tomatoes to another, and fan the sliced steak. Place the two eggs on top or beside the steak. Spoon any resting juices from the steak onto the meat. Sprinkle chopped parsley over the potatoes and steak if desired and serve with a lemon wedge on the side.