Steak And Eggs Recipe

Prep protein

Remove the chosen protein from the refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Season both sides evenly with 1 tbs kosher salt and 1 tsp freshly ground black pepper (adjust if using a pre-salted cut).

Cook steak

Heat a heavy skillet or grill pan over high heat until very hot. Add 1 tbs olive oil. For a 1-inch ribeye or sirloin: sear 3–4 minutes on the first side without moving, flip and sear 3 minutes for medium-rare (internal 130–135°F / 54–57°C). In the last 30 seconds add 1 tbs butter and spoon melted butter over the steak (baste). Remove to a cutting board and rest 5–7 minutes before slicing against the grain.

Cook chicken breast

If using chicken, heat 1 tbs olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side depending on thickness, until internal temperature reaches 160–165°F (71–74°C). Add a squeeze of lemon if desired. Rest 5 minutes before slicing.

Cook pork chop

For pork chop, heat 1 tbs olive oil in a skillet over medium-high. Sear 4–5 minutes per side for a 3/4–1 inch chop until internal temp is 145°F (63°C). Let rest 5 minutes before serving.

Fried, sunny-side, or over-easy (any style)

Heat a nonstick skillet over medium heat and add 1 tsp butter or oil. Crack two large eggs into the pan. For sunny-side up: cook gently until whites are set but yolks are runny, 2–3 minutes; cover briefly for more even whites. For over-easy: cook until whites set, flip carefully and cook 15–30 seconds. For fried (hard) cook longer until yolks set to desired doneness. Season with 1 tsp salt and 1 tsp pepper. Keep eggs warm while plating.

In a small saucepan over medium heat, melt 1 tbs butter or warm 1 tbs oil. Add 2 tbs finely chopped onion and sauté 2–3 minutes until soft. Add 1 tsp minced garlic and 1 tsp ground cumin; cook 30 seconds until fragrant. Stir in 1 cup canned refried beans and 2 tbs water or chicken broth to loosen. Cook, stirring, until heated through, 3–5 minutes. Taste and add up to 1 tsp salt if needed. If desired, stir in 1 tbs grated cheddar cheese until melted. Keep warm.

Hashbrowns (from shredded potatoes)

Heat 1 tbs vegetable oil + 1 tbs butter in a large nonstick skillet over medium-high. Add 2 cups shredded hashbrowns in an even layer, season with 1 tsp paprika, 1 tsp onion powder, 1 tsp salt and 1 tsp pepper. Press down with a spatula and cook without stirring until bottom is golden brown, 5–7 minutes. Flip in sections and cook until other side is golden and cooked through, 4–6 minutes. Remove and keep warm.

Pan potatoes (cubed russet)

If using cubed potatoes, parboil 5 minutes until just tender, drain and pat dry. Heat 2 tbs vegetable oil + 1 tbs butter in a skillet over medium-high. Add potatoes in a single layer and cook, turning occasionally, until crispy and browned, 8–12 minutes. Season with paprika, onion powder, 1 tsp salt and 1 tsp pepper. Keep warm.

On each plate place the chosen cooked protein (whole or sliced). Add a scoop of refried beans to one side and a serving of hashbrowns or pan potatoes to the other. Top with the two eggs cooked to order. Spoon any resting juices from the steak over the meat. Garnish with 1 tbs chopped parsley or chives and serve hot with hot sauce or steak sauce on the side and a lemon wedge if chicken was chosen.