Steak & Eggs Recipe

Bring steak to room temperature

Remove the 6 oz steak from the refrigerator 20–30 minutes before cooking. Pat dry with paper towel.

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

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

Add the steak to the hot pan and sear without moving for 2–3 minutes to develop a brown crust. Flip and add 1 tablespoon butter, the optional crushed garlic clove and herb sprig to the pan.

Tilt the pan slightly and spoon melted butter over the steak (basting) for another 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time +/- 1–2 minutes for desired doneness (shorter for rare, longer for medium-well).

Transfer steak to a cutting board and rest 5–7 minutes before slicing. Reserve pan juices for serving if desired.

Decide egg style: fried (sunny-side or over-easy), scrambled, or poached. The following covers fried and scrambled; poaching instructions are included as an alternate step.

Fried eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low. Add 1 tablespoon butter and let it foam. Crack eggs into the pan. For sunny-side, cook until whites are set but yolks still runny, about 2–3 minutes; cover with a lid for even cooking. For over-easy, cook 2 minutes, gently flip and cook 15–30 seconds more. Season with 1/4 tsp salt and a pinch of pepper.

Scrambled eggs

Crack 3 eggs into a bowl, season with 1/8–1/4 tsp salt and a pinch of pepper, whisk until combined. Heat nonstick skillet over medium-low, add 1 tablespoon butter. Pour eggs into pan; let set at edges, then gently stir with a spatula until soft curds form, 1–2 minutes. Remove from heat while slightly underdone; carryover will finish them.

Poached eggs (optional)

Bring a saucepan of water with 1 tablespoon vinegar (optional) to a gentle simmer. Crack an egg into a small cup and slip into simmering water. Poach 3–4 minutes for runny yolk. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Preheat oven to 425°F (220°C) if baking. Toss 2 cups frozen tater tots with 1 tablespoon olive oil and 1/4 tsp salt on a rimmed baking sheet in a single layer.

Bake in the preheated oven for 18–22 minutes, turning once halfway, until golden and crisp. Alternatively, air-fry at 400°F (200°C) for 12–15 minutes, shaking basket halfway. Keep warm until plating.

Toast 2 slices of bread in a toaster or under broiler until golden to desired doneness (about 2–4 minutes).

Spread 1 tablespoon softened butter evenly on the hot toast. Cut diagonally if preferred. Keep warm.

Combine 1 cup berries, 2 tsp granulated sugar, 1 tsp lemon juice, and 2 tablespoons water in a small saucepan over medium heat.

Bring to a gentle simmer and cook, stirring occasionally, until fruit softens and sauce thickens slightly, 6–8 minutes. Taste and add up to 1 tsp more sugar if you prefer sweeter compote.

Remove from heat and let cool slightly. The compote can be served warm or room temperature alongside fresh fruit and toast.

Arrange 1 cup mixed fresh fruit in a small bowl or on the plate. Spoon 2–3 tablespoons of the fruit compote over a portion of the fresh fruit or serve compote on the side.

Slice the rested steak against the grain into 1/4-inch slices. Arrange steak, eggs (prepared to style), tater tots, and toast on the plate.

If desired, sprinkle chopped parsley over steak and eggs and serve with hot sauce or steak sauce on the side.