T-bone Steak & Eggs Recipe

Bring steak to room temperature

Remove the 13 oz T-bone from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season the steak

Generously season both sides and edges of the steak with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Press seasonings into the meat so they adhere.

Preheat skillet

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until smoking hot, about 4–6 minutes. Add 2 tbsp vegetable oil and swirl to coat.

Sear the steak

Place the steak in the hot skillet away from you to avoid splatter. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes.

Finish with butter and herbs

Reduce heat to medium. Add 1 tbsp unsalted butter and the optional fresh thyme or rosemary. Tilt the pan and spoon the melted butter and herb juices over the steak (baste) for 1–2 minutes while cooking to desired doneness (see internal temperatures below). For medium-rare aim for 125–130°F (52–54°C) before resting.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest 5–8 minutes to allow juices to redistribute; carryover cooking will increase temperature about 3–5°F.

Prepare potatoes

If using frozen hash browns, thaw and squeeze out excess moisture using a clean towel or paper towels. Grate or finely mince 1/4 cup yellow onion and mix into the potatoes.

Preheat pan

While the steak is resting (or separately), heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp unsalted butter; let butter melt and start to foam.

Cook hash browns

Spread the shredded potatoes and onion in an even layer in the hot skillet. Press down with a spatula. Season with 3/4 tsp salt and 1/4 tsp black pepper. Cook undisturbed 5–7 minutes until a deep golden crust forms on the bottom.

Flip and finish

Flip in sections (or invert onto a plate and slide back into pan) and cook another 4–6 minutes until crisp and cooked through. Adjust heat to prevent burning—medium to medium-low as needed. Transfer to a plate and keep warm.

Choose egg style

This recipe assumes fried eggs (sunny-side up or over-easy). For over-hard, scramble, or different cook times, adjust accordingly.

Heat pan for eggs

In a small nonstick skillet, melt 1 tbsp butter over medium-low heat until foamy. Lower heat to medium-low to cook eggs gently and avoid tough whites.

Cook the eggs

Crack 2 large eggs into the pan. Sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. For sunny-side up: cover the pan with a lid and cook 2–3 minutes until whites are set but yolks remain runny. For over-easy: cook until whites set about 2 minutes, gently flip with a spatula and cook 15–30 seconds more for a runny yolk.

Keep warm

Slide eggs onto the plate with steak and hash browns. If needed, keep in a warm oven (about 200°F / 95°C) for a few minutes while plating.

Toast the bread

Toast your choice of bread (1 slice of toast, English muffin, or biscuit) until golden. Spread with 1 tbsp butter while hot.

Plate the dish

On a warm plate place the rested T-bone steak, arrange the two eggs beside it, and add the hash browns. Serve the toasted bread on the side. Garnish with a sprinkle of chopped parsley if desired.

Serving temperatures & tips

Recommended internal doneness: Rare 120–125°F, Medium-rare 125–130°F, Medium 135°F. Let steak rest 5–8 minutes before slicing. Slice the steak against the grain when serving.