Steak & Eggs | Gf Recipe

Bring steak to room temperature

Remove the 7 oz flat iron steak from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season steak

Season both sides of the steak evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tbsp olive oil and swirl to coat.

Sear steak

Place the steak in the hot skillet and sear without moving for 3 minutes to develop a crust. Flip and sear the other side for 2–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time ±1–2 minutes for desired doneness.

Finish with butter and aromatics

Reduce heat to medium-low, add 1 tbsp unsalted butter, crushed garlic clove and the herb sprig. Tilt the pan and spoon the melted butter over the steak for 30–60 seconds to baste and add flavor.

Rest steak

Transfer the steak to a cutting board and let rest loosely tented with foil for 5–7 minutes. This redistributes juices before slicing.

Slice

Slice the steak thinly across the grain into 1/4-inch slices just before plating.

Prepare potatoes

If using frozen hash browns, place them in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible. This helps them crisp. Combine the squeezed hash browns with the diced onion in a bowl.

Season mixture

Add to the hash brown/onion mixture: 3 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp freshly ground black pepper. Toss until evenly distributed.

Cook hash browns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs oil and 1 tbsp butter. When the fat is hot and shimmering, add the seasoned hash brown mixture and press into an even layer. Cook undisturbed for 4–6 minutes until the bottom is deep golden and crisp.

Flip and finish

Using a spatula (or divide into sections), flip portions of the hash browns and continue cooking for another 4–6 minutes until crisp and cooked through. If the skillet becomes too dry, add a little more oil (1 tsp at a time). Taste and adjust seasoning.

Finish and garnish

Transfer the hash browns to a plate and sprinkle with 1 tbs chopped fresh parsley if using. Keep warm until serving.

Choose cooking style

This recipe uses two eggs cooked to order. Recommended: sunny-side-up or over-easy to pair with steak. You can also fry or scramble per preference.

Heat pan

While the steak rests, heat a small nonstick skillet over medium-low heat and add 1 tsp unsalted butter. Let it melt and foam but not brown.

Cook eggs

Crack two large eggs into the pan. For sunny-side-up: cover the pan with a lid and cook 2–3 minutes until whites are set but yolks are runny. For over-easy: cook 2 minutes until whites set, gently flip and cook 20–30 seconds more. For scrambled: whisk eggs with pinch of salt and pepper and cook, stirring, until soft curds form.

Season eggs

Season with a pinch of salt and pepper just before serving.

Plate and finish

Arrange a portion of seasoned hash browns on the plate, place sliced steak alongside or atop, and top with the two eggs. Spoon any resting juices from the steak over the meat. Serve immediately with a lemon wedge or hot sauce if desired.

Estimated doneness and timing tips

Total estimated cook time assumes steak cooked to medium-rare and eggs sunny-side-up. If cooking steak to well done, add additional searing time and rest accordingly.