Steak And Eggs Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Toss the halved/cut potatoes with 1.5 tbs olive oil, minced garlic, chopped rosemary, paprika, 0.75 tsp salt and 0.5 tsp pepper in a bowl until evenly coated.

Roast

Spread potatoes in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, turning once halfway through, until golden brown and tender when pierced with a fork. Keep warm while you cook the steak and eggs.

Bring steak to room temperature and season

Remove steak from fridge 20–30 minutes before cooking. Pat dry with paper towels. Brush lightly with 1 tbs olive oil and season both sides evenly with 1.25 tsp kosher salt and 0.75 tsp freshly ground black pepper.

Preheat grill or pan

Heat a grill or heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. If using a skillet, add a thin film of oil and heat until shimmering.

Grill or sear the steak

Place the steak on the hot grill or skillet. For a 1-inch, 6 oz steak: sear 3–4 minutes per side for medium-rare (adjust 1–2 minutes more for medium). Do not move the steak while searing to get a good crust.

Finish and rest

Optional: in the last 30 seconds, add 1 tsp butter and the herb sprig to the pan and spoon the melted butter over the steak. Remove steak to a cutting board and let rest 5–7 minutes to redistribute juices. Slice or serve whole.

Heat pan for eggs

While the steak rests, reduce heat to medium and add 1 tbs butter or neutral oil to a nonstick or cast-iron skillet. Let the butter foam and the pan come to a moderate heat.

Cook over-medium eggs

Crack each egg into a small bowl and gently slide into the pan. Cook undisturbed until whites are mostly set, about 2–3 minutes. Reduce heat to medium-low, cover the pan with a lid, and cook 1–2 more minutes until whites are fully set but yolks are still slightly runny (over-medium). If you prefer, spoon hot butter over the yolks to help set the tops without flipping.

Season eggs

Season the eggs with salt and freshly ground black pepper to taste. Remove from pan and plate with the steak and potatoes.

Arrange roasted potatoes on one side of the plate, place the rested steak (whole or sliced) beside them, and top or place the three over-medium eggs next to the steak. Sprinkle chopped parsley over potatoes and steak if using, and serve with a lemon wedge on the side.

Estimated internal temperature: for medium-rare steak aim for 130–135°F (54–57°C) before resting; for medium aim for 140–145°F (60–63°C).