Steak & Eggs Recipe

Bring steak to room temperature

Remove the sirloin from the refrigerator 30 minutes before cooking. Pat dry with paper towels to remove surface moisture; this helps achieve a good sear.

Season

Season both sides of the steak evenly with kosher salt and freshly ground black pepper. Press seasonings gently into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat for 3–5 minutes until very hot. Add olive oil and swirl to coat the pan.

Sear steak

Place the steak in the hot pan away from you to avoid splatter. Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the other side for 3 minutes for medium-rare (adjust time ±1–2 minutes for desired doneness).

Finish with butter

During the last 1 minute of cooking, add 1 tablespoon unsalted butter to the pan and tip the pan slightly. Spoon the melted butter over the steak repeatedly (basting) for extra flavor.

Rest steak

Transfer steak to a cutting board and loosely tent with foil. Let rest 5–8 minutes to redistribute juices before slicing.

Prepare potato

While the steak comes to room temperature (or during resting), grate the peeled russet potato on the large holes of a box grater. Place grated potato in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible (important for crispy hash browns).

Mix

Transfer the drained grated potato to a bowl. Add the grated onion (if using), 1 tablespoon flour, 1 teaspoon salt and 1 teaspoon pepper. Toss to combine.

Preheat skillet

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter and let the butter foam and the oil shimmer.

Fry

Add the potato mixture to the skillet and press into an even 1/2–3/4-inch thick round or spread into separate patties. Cook undisturbed for 4–6 minutes until the underside is deeply golden and crisp. Flip in sections or as a whole and cook another 4–5 minutes until crispy and cooked through.

Drain

Transfer finished hash browns to a plate lined with paper towels to absorb excess oil and season again lightly with salt if needed.

Choose style

Decide whether you want the eggs fried (sunny-side up or over-easy), scrambled, or poached. The following steps cover fried eggs (any style) and scrambled variations.

Fried eggs (sunny-side / over-easy)

In a small nonstick skillet over medium-low heat, melt 1 teaspoon butter until foaming. Crack 2 large eggs into the pan. Season with a pinch of salt and pepper. For sunny-side up: cook gently until whites are set but yolks remain runny, about 2–3 minutes. For over-easy: when whites are mostly set, carefully flip each egg and cook 15–30 seconds more for a runny yolk.

Scrambled eggs

Crack eggs into a bowl and whisk until combined. Heat 1 teaspoon butter in a skillet over medium-low. Pour eggs into pan, let set briefly, then stir gently with a spatula until soft curds form and eggs are cooked to preferred doneness, about 2–3 minutes. Season with salt and pepper.

Poached eggs

Bring a wide shallow pot of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup, create a gentle whirlpool, and slip the egg into the water. Poach for 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel.

Toast bread

While eggs finish, toast 2 slices of bread to desired doneness in a toaster or in a skillet with a little butter. Spread 1 tablespoon butter over warm toast.

Assemble and garnish

Slice the rested steak against the grain into strips. Plate the steak with the two eggs any style, add the hash browns, and place the toast alongside. Sprinkle chopped parsley over the hash browns or steak if desired. Serve immediately.