Steak & Eggs Recipe

Season the Steak

Pat the steak dry with a paper towel. Season both sides with salt and black pepper.

Cook the Steak

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Let the steak rest on a plate, tented with foil, for 5 minutes before serving.

Cook the Eggs

In a clean skillet, heat 1 tablespoon of butter over medium heat. Crack the eggs into the skillet and cook to your preferred style (sunny-side up, over-easy, scrambled, etc.), seasoning lightly with salt and pepper.

Prepare the Potatoes

Wash and dice the Yukon Gold potatoes into 1/2 inch cubes. Bring a pot of salted water to a boil and parboil the potatoes for 5 minutes. Drain and let steam dry for 2 minutes.

Season and Cook

Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the potatoes, paprika, garlic powder, salt, and pepper. Stir to coat evenly. Cook for 10-12 minutes, stirring occasionally, until golden brown and crispy. Garnish with chopped parsley if desired.

Toast the bread slices in a toaster or on a skillet until golden brown. Spread butter evenly on the warm toast before serving.