Sep 07 2026
Restaurants›Clearman's Galley›Rib Eye & Eggs Recipe

Rib Eye & Eggs Recipe

Inspired by Clearman's Galley
Time55m
Serves1

Sixteen-ounce rib eye, two eggs, and country potatoes.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Rib Eye Steak

Country Potatoes

Eggs

Method

Rib Eye Steak

  1. 1

    Bring steak to room temperature

    Remove the 16-oz rib eye from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

  2. 2

    Season

    Generously season both sides of the steak with kosher salt (about 1 to 1 1/2 tbs total) and freshly ground black pepper. Press the seasoning into the meat.

  3. 3

    Preheat pan

    Set a heavy skillet or cast-iron pan over high heat for 4–5 minutes until very hot. Add 2 tbs neutral oil and swirl to coat. The pan should be smoking lightly.

  4. 4

    Sear the steak

    Place steak in the hot pan and sear without moving for 3–4 minutes to form a deep brown crust. Flip and sear the second side for 3 minutes.

  5. 5

    Finish in pan with butter and aromatics

    Reduce heat to medium. Add 2 tbs unsalted butter, smashed garlic cloves and thyme/rosemary sprigs. Tilt the pan and spoon melted butter over the steak repeatedly (baste) for 1–2 minutes to add flavor and finish cooking. For medium-rare aim for 125–130°F (52–54°C) final temperature; for medium 135°F (57°C).

  6. 6

    Rest

    Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute before slicing.

Country Potatoes

  1. 7

    Prepare potatoes

    While the steak is coming to room temperature or resting, cut peeled potatoes into 1/2-inch dice. Place diced potatoes in cold water and rinse to remove excess starch, then drain and pat dry thoroughly.

  2. 8

    Par-cook (optional faster method)

    To shorten skillet time, par-boil the potatoes: bring a pot of salted water to a boil, add diced potatoes and cook 4–5 minutes until just tender but not falling apart. Drain and dry well. Alternatively, proceed directly to the skillet for a longer crisping time.

  3. 9

    Cook vegetables

    Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add diced onion and green pepper. Sauté 3–4 minutes until softened and beginning to brown.

  4. 10

    Crisp potatoes

    Add the par-cooked or raw dried diced potatoes to the pan in an even layer. Let cook undisturbed 3–4 minutes to develop a crust, then stir or flip pieces and continue cooking 8–10 minutes, turning occasionally until golden and crispy.

  5. 11

    Season and finish

    Stir in minced garlic, paprika, dried oregano, kosher salt and pepper. Cook 1–2 minutes more. If desired, add 1 tbs butter and stir to coat for a richer flavor. Taste and adjust seasoning. Sprinkle with chopped parsley before serving.

Eggs

  1. 12

    Heat pan

    When the potatoes are nearly done and the steak is resting, heat a small nonstick skillet over medium-low heat and add 1 tsp butter or oil.

  2. 13

    Fry eggs

    Crack two eggs into the pan. For sunny-side-up: cook gently 2–3 minutes until whites are set but yolks still runny; cover the pan for 20–30 seconds if whites need finishing. For over-easy: cook 2 minutes then carefully flip and cook 20–30 seconds. Season eggs with 1/4 tsp salt and a pinch of pepper.

  3. 14

    Serve

    Slide eggs off the pan onto plates immediately so yolks remain at desired doneness.

More from Clearman's Galley