Steak & Eggs* Recipe

Bring to room temperature

Pat the flat iron steak dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 20–30 minutes.

Sear and baste

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs olive oil. When oil begins to shimmer, add the steak. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and add 1 tbs butter, the smashed garlic clove, and thyme sprigs. Tilt the pan and spoon the melted butter over the steak repeatedly for another 3–4 minutes for medium-rare (internal temp about 130–135°F / 54–57°C). Adjust time for desired doneness.

Rest and slice

Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly against the grain just before plating. Reserve any pan juices to drizzle over steak.

While steak rests, heat a large nonstick skillet over medium heat and add 2 tbs olive oil. Add the diced potatoes in a single layer. Cook undisturbed 6–7 minutes to brown, then stir in the diced onion and continue to cook, stirring occasionally, 8–10 minutes until potatoes are tender and golden.

Add 1 tsp minced garlic, 0.5 tsp smoked paprika, 0.75 tsp salt and 0.25 tsp pepper. Cook 1–2 more minutes to toast spices. Taste and adjust seasoning. Stir in 1 tbs chopped parsley before serving.

Preheat oven to 425°F (220°C) or use the same skillet after potatoes. Toss asparagus with 1 tbs olive oil, 0.5 tsp salt, 0.25 tsp pepper and 0.5 tsp lemon zest if using.

If roasting, spread on a rimmed baking sheet and roast 8–10 minutes until tender-crisp. If cooking in skillet, sauté over medium-high heat 3–5 minutes, turning until bright green and tender-crisp. Keep warm until plating.

Set up a double boiler (or a heatproof bowl over gently simmering water). Combine 3 egg yolks and 1.5 tbs lemon juice in the bowl. Whisk constantly over the barely simmering water until the mixture thickens slightly and becomes pale — about 2–3 minutes. Be careful the water does not boil or touch the bowl.

Very slowly drizzle in the 6 tbs hot melted butter while whisking constantly to emulsify. If sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen. Season with 0.25 tsp salt and a pinch of cayenne. Keep warm (off heat) until serving. If sauce starts to separate, whisk in a tablespoon of warm water briskly to bring back together.

Prepare eggs to order: For sunny-side or fried eggs, heat 1 tbs butter in a nonstick skillet over medium-low heat until foaming. Crack eggs into skillet, season with 0.5 tsp salt and 0.25 tsp pepper, cook gently 2–3 minutes for set whites and runny yolks (cover 30–60 seconds for more set tops). For scrambled, whisk eggs and cook over medium-low stirring until soft curds. For poached, bring water to a gentle simmer with 1 tsp vinegar and poach 3–4 minutes for soft yolks.

Toast 2 slices of sourdough until golden and spread with 1 tbs butter.

To plate: Place toast and a portion of breakfast potatoes on the plate. Arrange sliced steak alongside or atop toast if desired. Add the cooked asparagus. Top eggs with a generous spoonful of Hollandaise sauce. Sprinkle chopped parsley over potatoes and steak, and serve with a lemon wedge on the side. Drizzle reserved pan juices over steak. Serve immediately.