Steak And Eggs Recipe

Parboil Potatoes

Place diced potatoes in a pot, cover with cold salted water, bring to a simmer, and cook 6–8 minutes until just tender but not falling apart. Drain and let steam dry in the colander for 5 minutes.

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When hot, add the parboiled potatoes in a single layer. Let brown without moving for 3–4 minutes, then stir and flatten to brown other sides for another 3–4 minutes.

Add diced onion and bell pepper to the skillet, season with 1 tsp salt, 0.5 tsp black pepper, 1 tsp smoked paprika, and 0.5 tsp garlic powder. Cook, stirring occasionally, until vegetables are tender and potatoes are crisp and golden, 6–8 more minutes.

Taste and adjust seasoning. Stir in 1 tbsp chopped parsley, remove from heat, and keep warm until serving.

In a small saucepan combine 2 tbs white wine vinegar, 1 tbs white wine, minced shallot, crushed peppercorns, and 1 tbs chopped tarragon. Bring to a simmer and reduce until about 2 teaspoons of liquid remain (2–4 minutes). Remove from heat and let cool slightly.

In a heatproof bowl (or the top of a double boiler) whisk the 3 egg yolks. Add the reduced vinegar mixture to the yolks in a slow, steady stream while whisking to incorporate. Place the bowl over simmering water (double boiler) making sure the bowl does not touch the water.

Whisk constantly until the yolks thicken to a ribbon consistency (about 3–5 minutes). Remove from heat.

Very slowly whisk in the 6 tbs hot melted butter a little at a time until the sauce is thick and emulsified. Stir in 1 tsp lemon juice, 1 tsp salt, and the remaining 1 tbs chopped tarragon. Keep the sauce warm in a bowl set over warm (not hot) water; do not overheat or it will separate.

Bring the 1 lb flat iron steak to room temperature (20–30 minutes). Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs olive oil and swirl to coat. When oil is shimmering, add the steak. Sear without moving for 3–4 minutes until a deep brown crust forms.

Flip the steak and add 1 tbs unsalted butter to the pan. Spoon the melted butter over the steak while cooking the second side another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Transfer steak to a cutting board and rest for 5–7 minutes. Slice thinly against the grain just before serving.

Crack 4 large eggs into a bowl, add 2 tbs milk or cream, 1 tsp salt, and 0.5 tsp black pepper. Whisk until fully combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tbs unsalted butter. Once melted and foamy, pour in the egg mixture.

Let eggs sit undisturbed for a few seconds, then gently stir with a spatula, using slow folding motions to form soft curds. Continue cooking to desired doneness, removing from heat slightly before fully set for creamy eggs (total 2–3 minutes). Keep warm.

Arrange a portion of home fries on each plate. Place sliced steak alongside or atop the fries, then spoon 2–3 tbs of warm Béarnaise sauce over the steak. Add a portion of scrambled eggs to the plate.

Garnish with a sprinkle of chopped fresh tarragon (1 tsp) and an extra grind of black pepper. Serve immediately.