Steak And Eggs Recipe

Bring to room temperature

Remove the 6 oz steak from the refrigerator 30 minutes before cooking so it comes closer to room temperature for even cooking.

Pat the steak dry with paper towels. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and swirl to coat.

Place the steak in the hot pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes for medium-rare (adjust 1–2 minutes longer for medium).

During the last minute of cooking, add 1 tablespoon unsalted butter, the smashed garlic clove, and the herb sprig (if using). Tilt the pan and spoon the melted butter and aromatics over the steak for 30–60 seconds (basting).

Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–7 minutes before slicing so the juices redistribute.

While the steak rests (or before cooking steak if preferred), toss 3/4 cup halved mushrooms with 1 tsp olive oil, 1/8 tsp salt and 1/16 tsp pepper.

Heat a small skillet or griddle over medium-high heat. Add the mushrooms and spread in a single layer. Cook without stirring for 2 minutes to get color, then stir and continue cooking 2–3 minutes more until browned and tender.

Remove from heat and keep warm. Spoon mushrooms over the rested sliced steak when plating.

After peeling and grating the russet potato, place the grated potato in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. This helps create crisp hash browns.

Transfer the dried grated potato to a bowl and season with 1/4 tsp salt and 1/8 tsp black pepper. Mix to combine.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tsp butter. When shimmering, add the grated potato, pressing it into an even round or loose pile about 1/2-inch thick.

Cook without disturbing 4–5 minutes, until the bottom is golden brown and crisp. Flip in sections or invert onto a plate and slide back into the pan to brown the other side 3–4 minutes more.

Transfer to a warm plate and keep in a low oven (200°F / 90°C) if needed until serving.

Decide egg style: sunny-side up, over-easy, or scrambled. For fried eggs (sunny-side or over-easy): heat a nonstick skillet over medium-low and add 1 tsp butter to melt and coat the pan.

Crack two large eggs into a small bowl (or directly into the pan) and gently slide into the skillet. Sprinkle with 1/16 tsp salt and 1/32 tsp pepper.

For sunny-side up: cook slowly 2–3 minutes until whites are set but yolks are runny. For over-easy: cook 2 minutes, gently flip with a spatula, and cook 20–30 seconds more for runny yolks. For over-medium or over-hard, increase flip cook time accordingly. For scrambled: whisk eggs, pour into pan, and stir gently until soft curds form.

Remove eggs to a plate and keep warm with the steak and hash browns.

Toast 2 slices of bread to desired doneness (use a toaster or skillet). Spread 1 tablespoon butter across the warm toast.

Slice the rested steak against the grain into 1/4-inch slices. Arrange steak on the plate, top with the grilled mushrooms, and place the two eggs alongside. Add the hash browns and toast to the plate.

Optional: finish with a pinch of flaky sea salt over steak and a grind of black pepper over eggs. Serve immediately.