Cm Steak & Eggs Recipe

Bring steak to room temperature and season

Remove the 6 oz striploin from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear and baste

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon neutral oil and swirl. Place the steak in the pan and sear undisturbed for 2–3 minutes until a brown crust forms. Flip and add 1 tablespoon butter, smashed garlic cloves and the herb sprig. Tilt the pan and use a spoon to baste the steak with the melted butter and pan juices for 1.5–2 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ± for desired doneness. Total cook time about 4–6 minutes depending on thickness.

Rest steak

Transfer the steak to a cutting board and loosely tent with foil. Rest 5–7 minutes before slicing against the grain into 1/4-inch slices.

Prepare potatoes: If you have time, parboil diced potatoes in salted boiling water for 5 minutes, then drain and let steam-dry for a few minutes. This step speeds up and tenderizes the interior; if skipping, increase pan-cook time.

Cook vegetables: In a large skillet over medium heat, add 1.5 tablespoons olive oil. When hot, add the diced potatoes in a single layer and let cook undisturbed 3–4 minutes to develop color. Stir or flip and add the diced onion and bell pepper. Continue to cook, stirring occasionally, until potatoes are golden and cooked through, about 10–12 minutes total (longer if not parboiled).

Season and finish: Sprinkle 1/2 tsp paprika, 1/4 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper over the potatoes; stir to coat. Taste and adjust seasoning. If desired, stir in 1 tablespoon chopped parsley just before serving.

Heat a nonstick skillet over low-medium heat. Add 1 teaspoon butter and let it melt, coating the pan. Crack two large eggs into a small bowl, then gently slide into the skillet. Cook sunny-side-up over low-medium heat until whites are set but yolks remain runny, about 2–3 minutes. If the top of the whites needs more cooking, cover the pan loosely for 20–30 seconds. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Toast the Malay bread: Heat a small pan or griddle over medium heat. Spread 1 teaspoon butter on both sides of the bread (or on one side if thin). Grill the bread in the pan 1–1.5 minutes per side until golden and slightly crisp. If using kaya or margarine, slather immediately after toasting while warm.

Assemble salad: In a bowl, combine 1 cup mixed greens, halved cherry tomatoes and cucumber slices. Drizzle with 1 teaspoon olive oil and 1/2 teaspoon lemon juice or red wine vinegar. Season with 1/8 tsp salt and a pinch of black pepper. Toss gently to combine and serve immediately.

Plate the dish: Place a portion of home fries on the plate, arrange sliced striploin next to them, and top or place two sunny-side-up eggs beside the steak. Add the mixed greens on the side and place the toasted Malay bread alongside. Spoon any remaining pan juices from the steak over the slices. Serve immediately.