Steak & Eggs Recipe

Parboil the cubed potatoes in salted boiling water for 6–8 minutes until just tender when pierced with a knife but not falling apart. Drain completely and let steam-dry in the colander for 2–3 minutes.

Heat a large skillet or cast-iron pan over medium-high heat. Add olive oil and butter. When butter foams and oil shimmers, add the potatoes in a single layer. Do not overcrowd — cook in batches if needed.

Let potatoes sear undisturbed for 3–4 minutes until golden on one side, then toss or flip to brown other sides, about 6–8 minutes total. Add sliced onion and bell pepper, season with smoked paprika, garlic powder, salt, and pepper. Continue to cook, stirring occasionally, until onions soften and potatoes are crisp and cooked through, another 4–6 minutes.

Taste and adjust seasoning. Keep warm on low heat while you cook steak and eggs, or keep in a warm oven (120°C / 250°F).

Bring steaks to room temperature for 20–30 minutes. Pat dry with paper towels and season both sides with kosher salt and freshly ground black pepper.

Press coarsely cracked black pepper into both sides of each steak to form the au poivre crust, pressing with your hands so it adheres.

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add neutral oil and swirl. Add steaks and sear without moving 2–3 minutes per side for medium-rare (adjust time for thickness). During the last 30–45 seconds of cooking, add 1 tbsp unsalted butter and baste the steak by spooning melted butter over the top.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute.

Wipe the skillet used for the steak down if it has burned bits; leave browned fond. Reduce heat to medium and add minced shallot. Sauté briefly until softened, about 30–45 seconds.

Carefully add the brandy/cognac to deglaze the pan. If comfortable, tilt the pan slightly to flambé to burn off alcohol, or let the alcohol simmer and reduce for 1–2 minutes until the liquid has reduced by about half.

Add beef stock and simmer until reduced by half, about 3–4 minutes. Stir in Dijon mustard and heavy cream. Simmer gently until the sauce thickens slightly, about 2–3 minutes.

Whisk in cold cubed butter a bit at a time to finish the sauce, which should become glossy. Taste and season with 1/4 tsp salt and additional pepper if desired. Keep warm.

When ready to serve, heat a small nonstick skillet over medium-low. Add 1 tsp butter and let it melt, coating the pan.

Crack eggs into a small bowl one at a time. For sunny-side up: gently slide eggs into the pan, cover with a lid, and cook 2–3 minutes until whites are set but yolks still runny. For over-easy: cook 2 minutes, flip carefully, and cook 20–30 seconds more for a runny yolk.

Season eggs with a pinch of salt and pepper. Keep warm until plating.

Slice the rested steak against the grain if desired, or leave whole. Place steak on plate alongside a generous portion of home fries.

Top steak with a few spoonfuls of au poivre sauce and place the two eggs next to the steak or on top, as preferred.

Garnish with chopped parsley and serve with a lemon wedge on the side if using. Serve immediately.