Steak & Eggs Recipe
Grilled steak with eggs (Over easy). Served with Potatoes & tortillas.
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Ingredients
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Steak
Eggs
Potatoes
Tortillas & Garnish
Method
Steak
Bring steak to room temperature
Remove the steak from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry on both sides with paper towels.
Season
Rub 1 tablespoon olive oil evenly over both sides. Sprinkle 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder on both sides, pressing lightly so seasoning adheres.
Cook steak
If grilling: place steak over direct high heat. For medium-rare (recommended), grill 4–5 minutes per side depending on thickness (about 1" thickness). If using a cast-iron skillet: add 1 tbsp butter to the hot pan and sear steak 3–4 minutes per side, spooning melted butter over the top during the last minute. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium.
Rest
Transfer steak to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute. Slice against the grain into 1/4"–1/2" slices before serving.
Potatoes
Prepare potatoes
Wash and peel the potatoes if desired. Cut into 1/2" dice. Pat dry with paper towels to remove excess moisture.
Season potatoes
In a large bowl toss diced potatoes with 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
Cook potatoes
Heat a large nonstick or cast-iron skillet over medium-high heat. Add the seasoned potatoes in a single layer. Cook, stirring every 3–4 minutes, until golden brown and crisp on the edges and tender inside, about 12–15 minutes total. If they begin to stick or brown too fast, reduce heat to medium. Optionally cover for 2–3 minutes midway to help them soften, then uncover to crisp.
Finish
Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm until serving.
Eggs
Prepare skillet
When the steak is resting and potatoes are nearly done, heat a 10" nonstick skillet over medium-low to medium heat. Add 1 tablespoon butter and let it foam.
Cook eggs over-easy
Crack eggs into the pan, leaving space between them. Season each with a pinch of salt (about 1/8 tsp per egg) and a grind of pepper. Cook until the whites are mostly set, about 2–3 minutes. Carefully flip each egg using a thin spatula and cook for an additional 15–25 seconds for over-easy (yolk still runny). Remove to a warm plate immediately.
Alternative: Basted eggs
If flipping is difficult, spoon the foaming butter over the whites repeatedly for 45–60 seconds until whites set but yolks remain runny.
Tortillas & Plating