Steak & Eggs Recipe

Bring steak to room temperature

Remove the 6 oz ribeye from the refrigerator 20–30 minutes before cooking and pat dry with paper towel. This ensures even cooking.

Season both sides of the steak generously with kosher salt (about 1 tsp total) and freshly ground black pepper (about 1/2 tsp). Press the seasoning gently into the meat.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon oil and swirl to coat.

Add the steak to the hot pan and sear undisturbed for 2–3 minutes to form a brown crust. Flip and sear the other side 2 minutes for medium-rare (adjust 1–2 minutes more for medium or less for rare).

During the last minute of cooking, reduce heat to medium-low, add 1 tablespoon butter, the smashed garlic clove, and the herb sprig. Tilt the pan and spoon (baste) melted butter over the steak repeatedly for about 30–60 seconds to add flavor.

Remove steak to a cutting board or plate and loosely tent with foil. Rest for 5–7 minutes before slicing. Resting keeps juices from running out and ensures tender steak.

While steak rests (or start earlier if you prefer), heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon olive oil until shimmering.

Add diced potatoes (1 cup), diced onion (2 tablespoons), and diced bell pepper (optional). Spread in an even layer and let cook without stirring for 2–3 minutes to develop color.

Stir and continue to cook, pressing down occasionally, for another 6–8 minutes until potatoes are golden and tender. If using pre-cooked hash browns, cook 4–6 minutes until crisp.

Season with 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning. Transfer to plate and keep warm.

While potatoes cook (or in a toaster), toast 2 slices of bread to desired color.

Spread softened butter (about 1 tablespoon total) evenly on the hot toast and set aside, cut in half if desired.

Use a clean skillet over medium-low heat and add 1 tablespoon butter. Let butter melt and foam but not brown.

Crack 2 large eggs into the pan. For sunny-side-up: cook gently until whites are set but yolks still runny, about 2–3 minutes. For over-easy: once whites set, gently flip and cook 15–30 seconds. For scrambled: beat eggs with 1/4 tsp salt and 1/8 tsp pepper and cook, stirring, until soft-curdled, about 2–3 minutes.

Season eggs with 1/4 teaspoon salt and a light grind of black pepper. Remove from heat and keep warm.

Slice the rested ribeye against the grain into 1/4"–1/2" slices. Arrange on warm plate.

Place the two eggs beside the steak and add the choice of potatoes and toast to the plate.

Spoon any buttery pan juices from the steak over the slices. Garnish with chopped parsley and serve hot with optional hot sauce or steak sauce on the side.

Serve immediately. Estimated internal temperatures: 125–130°F for rare, 130–135°F for medium-rare, 140–145°F for medium.