Sep 06 2026
Restaurants›LOCAL Public Eatery Garry Street›Steak & Eggs Recipe

Steak & Eggs Recipe

Inspired by LOCAL Public Eatery Garry Street
Time50m
Serves1

Grilled 7oz sirloin, garlic butter, two fried eggs, crispy pavé potatoes, lemon arugula salad

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Ingredients

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Steak & Garlic Butter

Eggs

Crispy Pavé Potatoes

Lemon Arugula Salad

Finishing & Optional

Method

Steak & Garlic Butter

  1. 1

    Bring steak to room temperature

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

  2. 2

    Season

    Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Press seasoning into the meat.

  3. 3

    Preheat grill or pan

    Preheat a grill or heavy skillet (cast iron preferred) over high heat until very hot (smoking faintly). Brush or rub 1 tbs neutral oil on the steak or into the pan to prevent sticking.

  4. 4

    Sear and cook

    Place the steak on the hot grill or skillet. For a 1"-thick 7 oz sirloin, sear 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time 1–2 minutes for rarer or more well done. If using a skillet, tilt and spoon juices over the top once while cooking.

  5. 5

    Make garlic butter

    While the steak rests, combine 2 tbs unsalted butter (softened or melted), 2 minced garlic cloves, 1 tbs finely chopped parsley, and 1/2 tsp lemon zest in a small bowl. Mix until smooth.

  6. 6

    Rest and finish

    Transfer the cooked steak to a cutting board and rest 5–7 minutes. During resting, spoon or spread the garlic butter over the steak so it melts into the surface.

Crispy Pavé Potatoes

  1. 7

    Prep potatoes

    Preheat oven to 425°F (220°C). Peel (optional) and cut potatoes into 1/2" slices, then into 1/2"-wide matchsticks or small cubes for pavé-style crisping. Rinse in cold water until water runs clear to remove starch, then pat completely dry.

  2. 8

    Season

    In a bowl, toss the dried potato pieces with 2 tbs melted butter, 1 tbs olive oil, 1/2 tsp garlic powder, 1 tsp fresh thyme leaves, 3/4 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.

  3. 9

    Pan-roast or oven-roast

    Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or in an oven-safe skillet. Roast at 425°F (220°C) for 20–30 minutes, turning once halfway, until deeply golden and crisp on the outside and tender inside. For extra crisp, place under broiler for 1–2 minutes while watching closely.

  4. 10

    Finish

    Remove potatoes from oven and season to taste with additional salt if needed. Keep warm while finishing steak and eggs.

Eggs

  1. 11

    Heat pan

    When steak is resting and potatoes are nearly done, heat a nonstick skillet over medium-low heat and add 1 tbs unsalted butter. Allow butter to foam but not brown.

  2. 12

    Fry eggs

    Crack two eggs into the pan, spacing them apart. Season with 1/4 tsp salt and a pinch (1/8 tsp) of black pepper. Cook until whites are set and edges are crisped to your liking, about 2–3 minutes for runny yolks. For over-easy, gently flip and cook 15–30 seconds more.

  3. 13

    Keep warm

    If necessary, slide eggs onto a warm plate and cover loosely with foil to keep warm while plating.

Lemon Arugula Salad

  1. 14

    Dress arugula

    In a small bowl or jar combine 1 tbs fresh lemon juice, 1 tbs extra-virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk or shake to emulsify.

  2. 15

    Toss salad

    Place 3 cups baby arugula in a bowl, add the dressing and toss gently to coat. Scatter 2 tbs shaved Parmesan over the dressed arugula and toss once more. Taste and adjust seasoning.

Plating & Finish

  1. 16

    Slice steak and assemble

    Slice the rested steak against the grain into 1/4"-thick slices. Arrange sliced steak on the plate.

  2. 17

    Add potatoes and eggs

    Place a portion of crispy pavé potatoes alongside the steak. Gently place the two fried eggs atop or beside the steak.

  3. 18

    Garnish and serve

    Top the steak with any remaining garlic butter juices and sprinkle with optional chopped chives or parsley. Add the lemon arugula salad to the plate and serve with a lemon wedge on the side for extra brightness.

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