Steak And Eggs* Recipe

Bring steak to temperature

Remove the 7 oz NY strip from the refrigerator at least 30 minutes before cooking (or 15 minutes if pressed for time). Pat dry with paper towels.

Season

Generously season both sides of the steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently so seasoning adheres.

Sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place steak in skillet and sear undisturbed 2–3 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and reduce heat to medium. Add 1 tablespoon unsalted butter, 2 smashed garlic cloves, and 2 sprigs thyme to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak continuously for 1.5–3 minutes, or until the steak reaches desired doneness (use instant-read thermometer: 120–125°F rare, 130°F medium-rare, 140°F medium).

Rest

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

Bring liquids to a simmer

In a medium saucepan, combine 2 cups water, 1 cup whole milk, and 1/2 tsp kosher salt. Bring to a gentle simmer over medium heat.

Cook grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, whisking frequently to prevent lumps, for 20–25 minutes until thickened and grits are tender. If the mixture becomes too thick, add up to 1/2 cup additional water or milk, a few tablespoons at a time.

Finish with butter and cheese

Remove from heat and stir in 2 tablespoons unsalted butter until melted. Add 1 cup shredded smoked gouda and 1/4 tsp freshly ground black pepper; stir until cheese is melted and grits are creamy. Taste and adjust salt if necessary. Keep warm on the lowest heat, stirring occasionally.

Par-cook potatoes (optional but recommended)

Place diced Yukon Gold potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer 5 minutes until just tender but not falling apart. Drain and pat dry. Alternatively, microwave for 4–5 minutes until just tender.

Crisp potatoes

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the par-cooked potatoes in a single layer. Let potatoes cook undisturbed 3–4 minutes to develop a crust, then stir or toss occasionally for another 6–8 minutes until golden and crispy.

Add aromatics and finish

Reduce heat to medium. Add 1/2 cup diced yellow onion and 1/4 cup diced red bell pepper. Sauté 3–4 minutes until softened. Stir in 1 teaspoon minced rosemary, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook 1–2 more minutes to meld flavors. Remove from heat and keep warm.

Cook eggs to order

Heat a nonstick skillet over medium-low heat and add 1 teaspoon unsalted butter or oil. For fried eggs: crack 2 large eggs into the pan, season with 1/4 tsp salt and 1/8 tsp black pepper. Cook until whites are set and yolks reach desired doneness — about 2–3 minutes for sunny-side up, 3–4 minutes then flip for over-easy, 5–6 minutes for over-medium. For scrambled: beat eggs lightly with salt and pepper and cook low and slow, stirring, until soft curds form. For poached: bring a shallow pot of water to a gentle simmer with a splash of vinegar and poach 3–4 minutes for runny yolks.

Slice steak and assemble

Slice the rested NY strip against the grain into 1/4" thick slices. On each plate, spoon a generous portion of gouda grits, arrange the sliced steak alongside, and place the two eggs atop or beside the steak as desired. Add a scoop of brunch potatoes to the plate.

Garnish

Sprinkle chopped fresh parsley over the potatoes and grits. Serve with an optional lemon wedge on the side. Serve immediately.