Angus Skillet Recipe

Prep ingredients

Pat the sirloin dry with paper towels and trim any excess fat. Cut into 1/2"–3/4" cubes or 3/4" strips for quick searing. Season the beef evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Dice the onion and tomato, mince the garlic, and cut potatoes into 1/2" pieces if not already diced. Have eggs, parsley and Parmesan measured and ready.

Par-cook potatoes

Place a medium pot of salted water over high heat and bring to a boil. Add the diced potatoes and boil 6–7 minutes until just tender but not falling apart. Drain and let steam-dry for 1–2 minutes. Alternatively, use leftover roasted potatoes already cooked.

Sear beef

Heat a 12" cast-iron or heavy skillet over high heat until hot (2–3 minutes). Add 1 tbs canola oil and swirl. Add the seasoned sirloin in a single layer, avoiding overcrowding. Sear 1.5–2 minutes without moving to develop a brown crust, then flip and sear another 1–2 minutes for medium-rare to medium (adjust time for desired doneness). Transfer the beef to a plate and tent loosely with foil to rest.

Cook potatoes and aromatics

Reduce heat to medium-high and add remaining 1 tbs oil and 1 tbs butter to the skillet. When butter foams, add the diced onion and cook 2–3 minutes until softened and translucent. Add the drained par-cooked potatoes in a single layer and let brown undisturbed 3–4 minutes, then toss and continue to cook 4–5 minutes until potatoes are crisp and golden on multiple sides. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Combine tomato and beef

Add the diced tomato to the skillet and cook 1 minute to warm and release some juices. Return the rested sirloin to the pan and toss gently to combine with potatoes and onions. Taste and adjust seasoning with up to another 1/4–1/2 tsp kosher salt and a pinch of black pepper as needed. Sprinkle red pepper flakes now if using.

Finish with eggs and cheese

Reduce heat to medium-low and create two small wells in the potato-beef mixture. Lightly coat each well with a little butter or oil, then crack one egg into each well. Cover the skillet with a lid or a sheet of foil and cook 3–5 minutes until egg whites are set and yolks reach desired doneness (3–4 minutes for runny yolks, 5+ minutes for medium).

Garnish and serve

Remove from heat. Sprinkle the entire skillet with the chopped parsley and 2 tbs grated Parmesan. Let rest 1 minute so the cheese melts slightly. Serve directly from the skillet or portion onto plates, spooning potatoes and sirloin around each egg. Serve hot.