Steak & Eggs Recipe

Prep and par-cook potatoes

Wash and scrub potatoes; leave skin on if desired. Cut into 1/2-inch dice. Place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam dry for a few minutes.

Sauté potatoes and aromatics

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add the drained potatoes in a single layer (work in batches if necessary). Let them sear without stirring for 3–4 minutes to develop a crust. Toss and continue to cook, stirring occasionally, another 4–6 minutes until most sides are golden.

Add onion and seasonings

Add the sliced half onion and diced bell pepper (if using) to the potatoes. Season with 3/4 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder. Stir and cook another 4–6 minutes until onions are translucent and potatoes are crisped to your liking. Taste and adjust seasoning.

Finish

If desired, stir in 1 tablespoon chopped fresh parsley. Keep warm on very low heat while you cook the steak and eggs, or transfer to a sheet tray and hold in a 200°F (95°C) oven.

Bring steak to room temperature and season

Remove the 8 oz ribeye from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides liberally with about 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; press seasoning into the meat.

Sear the steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and let sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Baste and finish to temperature

Reduce heat to medium. Add 1 tablespoon butter, the optional herb sprig and crushed garlic clove to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 1–2 minutes while cooking to your desired doneness (about 120–125°F for rare, 130–135°F medium-rare, 140°F medium). Total cook time for a 1" ribeye typically 4–6 minutes per side including basting, but use an instant-read thermometer to confirm.

Rest steak

Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute before slicing against the grain.

Toast the sourdough

While the steak rests, heat a small skillet or griddle over medium heat. Brush sourdough slices with 1 teaspoon olive oil or spread a thin layer of butter. Place bread in the pan and toast 1–2 minutes per side until golden and crisp. Keep warm.

Fry the eggs

In a nonstick skillet, heat 1 tablespoon butter over medium. Crack 2 eggs into the pan. For sunny-side-up: cook undisturbed 2–3 minutes until whites are set but yolks still runny; cover with a lid for 20–30 seconds to finish whites if needed. For over-easy: cook until whites set (about 2 minutes), flip gently and cook 10–20 seconds more. Season eggs with 1/4 tsp salt and 1/4 tsp pepper. Remove from pan and keep warm.

Plate

Slice the rested ribeye against the grain into 1/4-inch slices. Arrange steak slices on the plate with two fried eggs on top or to the side, place two slices of toasted sourdough, and add a generous portion of home fries. Spoon any resting juices over the steak if desired. Garnish with a sprinkle of parsley on the home fries.