Ribeye Steak And Eggs Recipe

Bring steak to room temperature

Remove the 10 oz ribeye from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season steak

Generously season both sides of the steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing seasoning into the meat so it adheres.

Preheat broiler or cast-iron skillet

If using a char-broiler, preheat to high. If using a heavy cast-iron skillet, place it over high heat until it is smoking hot (about 5–7 minutes).

Cook steak

Add 1 tbsp neutral oil to the hot skillet and swirl. Place the steak in the skillet and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and add 1 tbsp unsalted butter; baste the top with the melted butter for another 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time ±1–2 minutes for desired doneness.

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute before slicing or serving whole.

While the steak rests (or concurrently if cooking for two people), heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp neutral oil and 1 tbsp unsalted butter and let the butter foam.

Add 1 cup shredded hash browns in an even layer. Press down gently with a spatula. Let cook undisturbed for 4–5 minutes until the bottom is golden brown and crisp.

Season the exposed top with 1/2 tsp salt and 1/8 tsp black pepper. Flip in sections (or flip the whole patty) and cook an additional 3–4 minutes until the other side is crisp and potatoes are cooked through. Remove to plate and keep warm.

Prepare pan

Heat a small nonstick skillet over medium-low heat and add 1 tsp butter or oil, swirling to coat.

Cook eggs to order

For sunny-side up: crack 2 eggs into the skillet, cook gently for 2–3 minutes until whites are set but yolks still runny; cover for 30–45 seconds if you want whites fully set on top. For over-easy/medium/hard: cook until whites set, flip carefully and cook 15–30 seconds for over-easy, 45–60 seconds for over-medium, or 1.5–2 minutes for over-hard. For scrambled: whisk eggs with a pinch of salt and pepper, pour into pan and gently stir until soft curds form. Season with 1/4 tsp salt and 1/8 tsp pepper.

Remove eggs to plate and keep warm with steak and hash browns.

Toast 2 slices of bread to your preferred doneness. Spread 1 tsp butter over warm toast.

Plate everything: place the rested ribeye (whole or sliced) on the plate, add hash browns and the two eggs cooked to order, and the toast on the side. Sprinkle chopped parsley over hash browns or steak if desired.

Serve immediately with any desired condiments (steak sauce, hot sauce, ketchup) and enjoy.