Strip Steak & Eggs Recipe

Bring to room temperature

Remove the strip steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Season both sides of the steak generously with the kosher salt and freshly ground black pepper. Press the seasoning gently so it adheres.

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

Place the steak in the hot pan and do not move it for 3–4 minutes to develop a deep brown crust. Flip and sear the second side for 3 minutes for medium-rare (adjust time +/− 1–2 minutes depending on thickness and desired doneness).

Reduce heat to medium, add 1 tablespoon butter, the crushed garlic clove and thyme or rosemary. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) for 1–2 minutes.

Use an instant-read thermometer if available: 125–130°F (52–54°C) for medium-rare. Transfer steak to a cutting board, tent loosely with foil and rest for 6–8 minutes before slicing.

While the steak rests, prepare the potatoes. Cut the potatoes into 1/2-inch dice or small wedges for quick, even frying. Rinse under cold water to remove surface starch, then pat dry thoroughly.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter; allow the butter to melt and foam but not burn.

Add the dried potatoes in a single layer (work in batches if needed) and let them sear undisturbed for 3–4 minutes to get a golden crust. Stir or toss and continue to cook, stirring every 2–3 minutes, until potatoes are golden brown and tender, about 10–12 minutes total.

Season potatoes with garlic powder, smoked paprika, kosher salt and black pepper. Cook 1 more minute to toast the spices.

Taste and adjust seasoning. Transfer to a plate lined with paper towel to drain briefly, then return to skillet off heat and sprinkle with chopped parsley.

In a medium bowl combine the baby arugula, halved cherry tomatoes and thinly sliced red onion.

In a small bowl or jar whisk together the extra-virgin olive oil, lemon juice, salt and black pepper. Taste and adjust acidity or salt as needed.

Drizzle the dressing over the arugula mix and toss gently to combine. Top with shaved Parmesan just before plating.

When the steak has rested and potatoes are nearly done, heat a small nonstick skillet over medium-low. Add 1 tablespoon butter or oil and let it melt and coat the pan.

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; cover the pan for the last 30–45 seconds to set the tops if desired. For over-easy, cook until whites set, flip carefully and cook 20–30 seconds more.

Season eggs with flaky sea salt and freshly ground black pepper immediately after cooking.

Slice the rested steak against the grain into 1/4-inch slices. Arrange steak on plates next to a portion of crispy potatoes and a mound of dressed arugula salad. Top the steak or plate with the fried eggs.

If desired, spoon any remaining pan juices from the steak over the slices. Serve immediately.