Steak & Eggs Recipe

Bring steak to room temperature & season

Remove the 7 oz strip steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper (about 1 tsp salt and 1/2 tsp pepper total).

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Sear steak

Place the steak in the hot pan away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter, the crushed garlic clove, and the herb sprig (if using). Tilt the pan and spoon the melted butter over the top of the steak for 1.5–2 minutes while cooking on the second side for medium-rare (internal temp ~130°F/54°C). For medium, cook an additional 1–2 minutes per side. Total cook time will be about 5–7 minutes depending on thickness.

Rest steak

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

Choose egg style

Decide how you want your 3 eggs cooked (sunny-side up, over-easy, scrambled, or poached). The following includes basic instructions for sunny-side up, over-easy, and scrambled. Timing assumes eggs cooked while steak rests or immediately before serving.

Sunny-side up or over-easy

Heat a nonstick skillet over medium-low and add 1 tablespoon butter or oil. Crack eggs gently into the pan spaced slightly apart. Season with 1/4 tsp salt and a pinch of pepper. For sunny-side up, cook until whites are fully set but yolks are runny, about 3–4 minutes; cover the pan for 30–45 seconds to finish whites if needed. For over-easy, cook until whites set (~2–3 minutes), gently flip each egg and cook 15–25 seconds for a runny yolk (longer for firmer yolks). Remove to plate.

Scrambled

Crack the 3 eggs into a bowl, add 1/8 tsp salt and a pinch of pepper, and beat until homogenous. Heat 1 tablespoon butter in a nonstick skillet over medium-low, add eggs, let set at the edges, then stir gently with a spatula until soft curds form and eggs are just set, about 2–3 minutes. Remove from heat to avoid overcooking.

Prepare potatoes

If using raw potatoes, grate about 1 cup of peeled potato into a bowl. Squeeze out excess moisture using a clean towel or paper towels until mostly dry; discard liquid. If using frozen shredded potatoes, thaw and squeeze out moisture.

Season & bind

Combine grated potato with 1/4 cup grated onion (optional), 1 tsp flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix until evenly combined.

Fry hash browns

Heat 2 tablespoons oil or clarified butter in a skillet over medium-high until shimmering. Add the potato mixture and press into an even 1/2" thick round or patty. Cook undisturbed 4–6 minutes until deeply golden and crisp on the bottom. Flip carefully (use a spatula) and cook another 4–5 minutes until crisp and cooked through. Adjust heat as needed to prevent burning. Transfer to paper towels and keep warm until serving.

Make batter

In a bowl whisk 1/2 cup flour, 1/2 tsp baking powder, 1 tsp sugar, and 1/8 tsp salt. In another bowl whisk 1/2 cup milk, 1 egg, and 1 tablespoon melted butter. Pour wet into dry and stir until just combined; small lumps are okay. Let rest 5 minutes.

Cook pancakes

Preheat a griddle or nonstick skillet over medium heat and brush with a little oil or butter. Pour about 2 tablespoons batter per small pancake (or 1/4 cup for larger) onto the surface. Cook until bubbles form and edges look set, 1.5–2 minutes, then flip and cook 30–60 seconds more until golden. Keep warm and stack until serving. Serve with butter and syrup if desired.

Assemble fruit cup

Wash and cut fruit into bite-size pieces to make about 1 cup. Toss gently with 1/2 tsp lemon juice and 1 tsp chopped mint (if using). Chill until serving.

Slice steak & plate

After resting, slice the steak against the grain into 1/4" thick slices. Arrange on plate. Place the 3 eggs in the desired style beside the steak and add the selected side (hash browns, pancakes, or fruit cup).

Finish & serve

Optionally drizzle a little melted butter over the hash or pancakes, or spoon 2 tsp steak sauce or chimichurri over the steak. Serve immediately while steak and eggs are hot.