Jul 14 2026
Restaurants›Patio 44 Gulfport›Steak And Eggs* Recipe

Steak And Eggs* Recipe

Inspired by Patio 44 Gulfport
Time1h
Serves2

A 7 oz USDA Choice NY strip served with two eggs cooked how you like, Patio’s famous gouda grits, served with brunch potatoes

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Ingredients

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Steak

Eggs

Gouda Grits

Brunch Potatoes

Method

Steak

  1. 1

    Prepare the Steak

    Remove the NY strip steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This ensures even cooking.

  2. 2

    Season the Steak

    Season both sides of the steak with salt and black pepper.

  3. 3

    Cook the Steak

    Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5 minutes before slicing.

Eggs

  1. 4

    Prepare the Eggs

    In a non-stick skillet, melt butter over medium heat.

  2. 5

    Cook the Eggs

    Crack the eggs into the skillet. Cook them sunny side up, over easy, or scrambled, as per your preference. Season with salt and pepper to taste.

Gouda Grits

  1. 6

    Cook the Grits

    In a pot, bring water to a boil. Stir in the grits and reduce the heat to low. Cook for 20-25 minutes, stirring occasionally, until thickened.

  2. 7

    Add Cheese and Butter

    Once the grits are cooked, stir in the gouda cheese, butter, and salt until everything is well combined and creamy.

Brunch Potatoes

  1. 8

    Prepare the Potatoes

    In a bowl, toss the diced potatoes with olive oil, salt, black pepper, and paprika until evenly coated.

  2. 9

    Cook the Potatoes

    Spread the potatoes on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until golden brown and crispy, flipping halfway through.

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