Signature Steak & Eggs Recipe

Bring steak to room temperature & season

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan and oil

Place a heavy cast-iron skillet or stainless steel pan over high heat for 4–5 minutes until very hot. Add 1 tablespoon olive oil and swirl to coat. Heat until the oil is shimmering and just starting to smoke.

Sear steak

Add the steak to the hot pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Baste with butter and aromatics

Reduce heat to medium. Add 1 tablespoon unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the steak continuously for 1–2 minutes to finish cooking. For medium-rare aim for an internal temperature of 125–130°F (52–54°C).

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing.

Prepare pan for eggs

While the steak is resting, wipe out the skillet or use a clean nonstick pan. Heat over medium-low and add 1 tablespoon unsalted butter. Let butter melt and foam but not brown.

Fry eggs (sunny-side or over-easy)

Crack eggs into a small bowl one at a time, then gently slip into the pan. Season with 1/2 tsp salt and 1/4 tsp black pepper. For sunny-side: cook undisturbed for 2–3 minutes until whites are set but yolks remain runny. For over-easy: cook 2 minutes, carefully flip, and cook an additional 15–30 seconds. Remove eggs to a warm plate.

Wilt spinach and warm tomatoes

In the same pan used for eggs, add the baby spinach and cherry tomatoes. Sauté over medium heat for 1–2 minutes until spinach is wilted and tomatoes are slightly softened. If using pre-made potatoes or hash browns, warm them in the pan for 3–4 minutes until heated through and slightly crisped.

Slice steak

Slice the rested steak against the grain into 1/4"–1/2" thick slices. Arrange slices on a plate or share across two plates.

Plate and garnish

Place two fried eggs over or beside the steak. Add wilted spinach, cherry tomatoes, and warmed potatoes. Sprinkle chopped parsley over the dish and serve with a lemon wedge if desired. Optionally spoon a little of the pan butter and garlic from the steak pan over the sliced steak for extra flavor.