Steak & Eggs Recipe

Bring steak to room temperature

Remove the 8 oz sirloin from the refrigerator 20–30 minutes before cooking and pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear and roast

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs neutral oil and swirl. Place steak in pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium, add 1 tbs butter, the thyme sprig and smashed garlic if using, and baste the steak with the melted butter for 1 minute. For medium-rare (recommended), cook to an internal temperature of 125–130°F (about 3–4 minutes total after searing depending on thickness). For medium, cook to 135°F. Remove steak to a cutting board, tent loosely with foil, and rest for 5–7 minutes before slicing.

While the steak is coming to room temperature, parboil the potato cubes in salted water for 6 minutes until just tender but not falling apart. Drain and allow to steam dry for 2–3 minutes.

Heat a large skillet over medium-high heat and add 2 tbs oil. Add the diced onion and optional diced green pepper and cook 2–3 minutes until translucent. Add the drained potatoes in a single layer, sprinkle with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Press down and let cook undisturbed for 3–4 minutes to develop a crust, then toss/turn and continue cooking, stirring occasionally, until potatoes are golden and crisp on edges, about 8–10 minutes more. Adjust seasoning to taste. Keep warm.

Preheat broiler or set oven to 450°F (230°C) if roasting on a sheet. Halve the tomato and place cut-side up on a small baking sheet. Drizzle with 1 tsp olive oil and sprinkle with 1/8 tsp salt, a pinch of black pepper and optional 1/8 tsp dried oregano or thyme.

Broil or roast until tomato is softened and edges begin to caramelize, about 6–8 minutes under the broiler or 12–15 minutes at 450°F. Remove and keep warm.

With the steak rested and home fries nearly done, heat a nonstick skillet over medium-low and add 1 tbs butter. Crack 3 large eggs into the pan (cook in batches if pan too small). For sunny-side up: cook slowly until whites are set but yolks still runny, 3–4 minutes; cover with a lid for 1 minute to help set the whites if needed. For over-easy: cook until whites set then flip carefully and cook 20–30 seconds. Season eggs with 1/4 tsp salt and 1/8 tsp black pepper while cooking.

Toast 2 slices of multi-grain bread to desired doneness and spread with 1 tbs butter while warm.

Slice the rested sirloin against the grain into 1/4-inch slices. Arrange on plates with home fries, roasted tomato, and the 3 eggs. Place toast on the side. Spoon any buttery pan juices from the steak over the sliced steak. Garnish with chopped parsley if using and serve immediately.