Prime Steak & Eggs Platter* Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture—this helps form a good crust.

Season

Season both sides of the steak generously with kosher salt and freshly ground black pepper. Press the seasoning gently into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 5 minutes until very hot. Add the neutral oil and heat until it just begins to shimmer and smoke slightly.

Sear steak

Add the steak to the hot pan and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2.5–3 minutes. For a 1–1.25 inch steak this yields medium-rare; adjust time for thickness and preferred doneness.

Finish with butter (optional)

Reduce heat to medium. Add the butter, thyme sprig and crushed garlic to the pan. Tilt the pan slightly and spoon the melted butter over the steak for 30–60 seconds to baste and add flavor.

Rest

Transfer the steak to a cutting board and let rest 6–8 minutes to allow juices to redistribute before slicing. Reserve any juices on the board to spoon over the steak when serving.

Prepare potatoes

After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Removing moisture ensures crisp hash browns.

Mix

Combine the drained grated potatoes with the grated onion (if using), salt, pepper and 1 tablespoon flour in a bowl. Toss to evenly distribute; the flour helps bind the mixture.

Preheat skillet

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. Let the fat get hot but not smoking.

Cook hash browns

Add the potato mixture to the skillet and press into an even 1/2-inch-thick rectangle or two round patties. Cook undisturbed 4–5 minutes until the bottom is golden brown and crisp. Flip in sections or slide onto a plate and flip, then add remaining oil if needed and cook the other side 3–4 minutes until crisp and cooked through.

Keep warm

Transfer finished hash browns to a warm oven (200°F / 95°C) on a sheet pan to keep hot while finishing eggs and steak.

Choose egg style

This recipe is set up for 'three eggs your way.' Decide whether you want them fried (sunny-side up or over-easy), scrambled, or poached. The directions here cover fried and scrambled options; for poached, bring water to a gentle simmer with a tablespoon of vinegar and cook 3 minutes for soft yolks.

Fried eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. Crack each egg into a small bowl then gently slide into the skillet. Season with a pinch of salt and pepper. For sunny-side up, cook 2–3 minutes until whites are set but yolks still runny. For over-easy, cook 2 minutes, gently flip and cook 15–30 seconds more for a runny yolk.

Scrambled eggs

Crack all eggs into a bowl, add a pinch of salt, and beat until combined. Heat 1 tablespoon butter in a nonstick skillet over medium-low. Pour eggs in and let them set briefly, then gently stir with a spatula, folding until softly set but still creamy, 1–2 minutes. Remove from heat early as they will continue to cook.

Toast bread

Toast the 2 slices of bread to desired doneness and spread with 1 tablespoon butter while hot.

Slice steak

After the steak has rested, slice it against the grain into 1/4-inch (6 mm) thick slices for tenderness. Arrange slices on the platter.

Assemble platter

Place the sliced steak on the plate. Add the hash browns alongside. Arrange the three eggs (prepared to order) next to the steak and hash browns. Add the buttered toast on the side. Spoon any rested steak juices over the steak slices. Sprinkle chopped parsley over the hash browns or eggs if desired.

Serve

Serve immediately while steak is warm and eggs are fresh. Provide salt and pepper at the table for additional seasoning.