Steak & Eggs Recipe

Bring steak to room temperature

Remove the 8 oz sirloin from the refrigerator 30–45 minutes before cooking so it reaches room temperature. Pat dry thoroughly with paper towels.

Season

Generously season both sides of the steak with kosher salt and freshly ground black pepper. Press gently so seasoning adheres.

Preheat pan

Heat a heavy skillet (cast iron recommended) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Sear steak

Place the steak in the hot pan and do not move for 2–3 minutes to form a crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temp about 125–130°F / 52–54°C). Adjust time +/- 1–2 minutes per side for desired doneness.

Finish with butter and aromatics

During the last 1–2 minutes of cooking, add 1 tablespoon butter, the optional herb sprig and crushed garlic to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly (baste) to add flavor and finish cooking.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest 5–7 minutes before slicing to allow juices to redistribute.

Prepare potato

Peel and coarsely grate the russet potato. Place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Removing moisture helps them crisp.

Combine

Transfer the drained potato to a bowl. Add the grated onion (if using), 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon flour and 1/4 of an egg (beat one egg and use roughly a tablespoon) to bind. Mix well.

Heat fat

Heat a nonstick or cast-iron skillet over medium heat and add 2 tablespoons vegetable oil or clarified butter. Swirl to coat and let the oil heat until shimmering but not smoking.

Form and fry

Spoon the potato mixture into the pan and press down to form a single large patty or divide into two smaller patties. Cook without moving for 4–5 minutes until deeply golden and crisp on the bottom.

Flip and finish

Carefully flip the hash brown(s) using a spatula, add a little more oil around the edges if needed, and cook 3–4 minutes longer until browned and cooked through. Adjust heat to prevent burning.

Drain and keep warm

Transfer cooked hash browns to a paper-towel-lined plate to drain excess oil and keep warm in a low oven (200°F / 95°C) while you cook eggs and finish steak.

Choose style and preheat pan

Decide how you want the eggs (fried sunny-side up, over-easy, scrambled, or poached). For fried/over-easy/sunny-side: heat a small nonstick skillet over medium-low and add 1 teaspoon butter or oil to coat.

Fried / Sunny-side or Over-easy

Crack 2 eggs into the pan. Season with 1/4 teaspoon salt and a pinch of pepper. For sunny-side, cook gently until whites are set but yolks still runny, about 2–3 minutes. For over-easy, cook until whites set, carefully flip and cook 10–20 seconds more for a runny yolk; longer for firmer yolks.

Scrambled (alternative)

Whisk eggs with salt and pepper. Melt butter in the skillet over low-medium heat. Pour eggs in and stir slowly until soft curds form and eggs are just set. Remove from heat immediately.

Poached (alternative)

Bring a shallow pan of water with a splash of vinegar to a gentle simmer. Crack each egg into a small cup and slip into the simmering water. Cook 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

Keep warm

If needed, keep the cooked eggs warm in the low oven (200°F / 95°C) until plating.

Slice steak

After resting, slice the steak against the grain into 1/4"–1/2" thick slices.

Plate

Arrange the sliced steak, two eggs cooked to your liking, and a portion of hash browns on the plate. Sprinkle chopped parsley if desired and serve with hot sauce or steak sauce on the side and a lemon wedge if using.

Timing tips

Cook hash browns first and keep warm. Sear steak while hash browns finish if possible, then rest steak while you cook eggs so everything comes together hot.