Ranch Breakfast Recipe

Bring steak to room temperature

Pat the strip loin dry with paper towels. Season both sides evenly with kosher salt, black pepper and garlic powder. Let rest at room temperature 20–30 minutes while you prepare other components.

Cook onions and mushrooms

Slice the onion into 1/4-inch rings or half-rings. Clean and slice mushrooms. Heat a large cast-iron or heavy skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add onions in an even layer and cook 4–5 minutes, stirring occasionally, until soft and beginning to brown. Add mushrooms and cook 3–4 minutes more until mushrooms are browned and liquids evaporate. Sprinkle thyme if using. Transfer onions and mushrooms to a warm plate and set aside.

Sear and cook steak

Increase heat to medium-high if needed and wipe the skillet if it has burned bits, leaving a thin film. Add a light coat of oil if pan looks dry. Add the seasoned strip loin and sear 3–4 minutes without moving to form a brown crust. Flip and sear the other side 2–3 minutes. Reduce heat to medium and continue cooking to desired doneness: about 2–4 more minutes per side for medium-rare to medium depending on thickness (internal temp 130–140°F / 54–60°C). For accuracy, use an instant-read thermometer. During the last 1–2 minutes, add 1 tablespoon butter spooned over the steak (baste) and let the steak rest on a cutting board tented loosely with foil for 5–7 minutes before slicing thinly against the grain. Return warmed onions and mushrooms on top of or alongside the sliced steak.

Prepare potatoes: If using fresh potatoes, shred raw and squeeze out excess moisture with a clean kitchen towel or cheesecloth until mostly dry. If using frozen, thaw and drain thoroughly. Combine shredded potato with grated onion, 1/2 tsp salt and 1/4 tsp pepper.

Cook hashbrowns: Heat a nonstick or well-seasoned skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. When the fat is shimmering, add the shredded potatoes, pressing into an even 1/2-inch-thick layer. Cook undisturbed 5–7 minutes until bottom is golden and crisp. Flip in one or two large pieces (or flip in sections) and cook another 4–6 minutes until crisp and cooked through. Adjust heat so edges brown but do not burn. Season with a little extra salt to taste and transfer to plate. Keep warm while finishing steak and eggs.

Cook eggs to order

Use the steak pan after resting steak (wipe out excess grease, leaving fond for flavor) or a separate nonstick skillet. Melt 1 teaspoon butter over medium-low heat. Crack two eggs into the pan and cook to desired style: Sunny-side up — cover pan and cook 2–3 minutes until whites set but yolks runny; Over-easy — cook 2 minutes, flip gently and cook 15–30 seconds more; Over-medium — cook 45–60 seconds after flipping; Over-hard — cook until yolks are firm. Season eggs with 1/4 tsp salt and a pinch of pepper. Keep warm.

Toast bread: While eggs finish, toast multigrain slices to desired doneness. Spread 1 teaspoon butter on warm toast.

Assemble the plate: On each plate arrange the sliced strip loin topped or accompanied by grilled onions and mushrooms, place the hashbrowns, and set the two eggs beside them. Add multigrain toast on the side. Garnish hashbrowns or steak with chopped parsley if desired. Serve immediately.