Steak And Eggs Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels—dry surface promotes a good sear.

Season

Generously season both sides of the steak with kosher salt and freshly ground black pepper. Press the seasoning into the meat.

Preheat pan

Heat a heavy cast-iron or stainless-steel skillet over medium-high heat until very hot (about 3–5 minutes). Add the neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear the steak

Place the steak in the hot pan and do not move for 2–3 minutes to form a crust. Flip and sear the other side 2–3 minutes. For a 1" thick steak, reduce heat to medium and continue cooking, flipping occasionally, until internal temperature reaches desired doneness (120–125°F rare, 130–135°F medium-rare, 140–145°F medium). Use an instant-read thermometer for accuracy.

Baste with butter and aromatics

During the final 1–2 minutes of cooking, add 2 tablespoons of unsalted butter, the crushed garlic cloves, and thyme or rosemary sprigs to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly to baste and add flavor.

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes so juices redistribute before slicing.

While the steak rests, mix the softened 2 tablespoons of butter with 1 teaspoon minced garlic, 1 tablespoon chopped parsley, 1 teaspoon lemon zest, a pinch of salt, and a pinch of black pepper until combined. Form into a small log or spoon onto the steak when serving.

Par-cook if desired

If potatoes are raw and dense, microwave or boil for 4–5 minutes until just tender, then drain and dry. This speeds up pan roasting and ensures a tender interior.

Cook potatoes

Heat a medium skillet over medium heat and add 1 tablespoon olive oil. Add the halved/cubed potatoes in a single layer. Season with garlic powder, paprika, salt, and pepper. Cook undisturbed 4–5 minutes to brown, then stir occasionally until golden and crisp all over, about 10–12 minutes total.

Finish and garnish

Taste and adjust seasoning. Stir in chopped parsley just before serving.

In a small skillet over medium heat, add 1 teaspoon olive oil or butter. Add the fresh baby spinach and a pinch of salt. Toss for 1–2 minutes until just wilted. Remove from heat and squeeze 1 teaspoon fresh lemon juice over the spinach.

Fry the eggs

In a nonstick skillet over medium-low heat, melt 1 tablespoon of butter. Crack 2 large eggs into the pan. Cook gently until the whites are set but the yolks remain runny, about 3–4 minutes for sunny-side-up. If you prefer the yolks more set, cover the pan for 30–60 seconds or baste with the hot butter.

Season eggs

Season the eggs with a pinch of salt and black pepper just before serving.

Slice the rested steak against the grain into 1/4"–1/2" slices. Arrange steak slices on plates, top with a dollop or slice of the garlic-herb butter so it melts over the meat. Add pan-roasted potatoes and wilted spinach alongside. Place the sunny-side-up eggs on the plate or on top of the steak if desired. Serve immediately.