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Restaurants›Porter's Restaurant and Smokehouse›Ribeye N' Eggs Recipe

Ribeye N' Eggs Recipe

Name: Porter's Restaurant and Smokehouses RIBEYE N' EGGS Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece 8 oz boneless ribeye steak, about 1" thick; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Garlic powder (optional); 1 tbs High smoke point oil (canola, vegetable, or grapeseed); 1 tbs Unsalted butter; 1 sprig Fresh thyme or rosemary (optional); 2 piece Large cage-free eggs; 1 tsp Unsalted butter (for eggs); 0.25 tsp Salt (for eggs); 0.125 tsp Black pepper (for eggs); 1 cup Frozen shredded hash browns (if chosen); 1 cup OR Yukon gold potatoes, diced small (if country potatoes chosen); 1 tbs Vegetable oil (for frying potatoes); 0.5 tsp Salt (for potatoes); 0.25 tsp Black pepper (for potatoes); 2 tbs Onion, finely diced (for country potatoes); 0.25 tsp Paprika (optional, for potatoes); 2 slice Sliced bread (white, wheat, or sourdough); 1 tsp Butter (for toast)

Inspired by Porter's Restaurant and Smokehouse

Time40m

Serves1

This hand-cut 8 oz premium ribeye is our most-popular steak, and joins two cage-free eggs your way, hash browns or country potatoes, and choice of toast.

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Ingredients

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Steak & Seasoning

1 piece 8 oz boneless ribeye steak, about 1" thick

1 tsp Kosher salt

1 tsp Freshly ground black pepper

1 tsp Garlic powder (optional)

1 tbs High smoke point oil (canola, vegetable, or grapeseed)

1 tbs Unsalted butter

1 sprig Fresh thyme or rosemary (optional)

Eggs

2 piece Large cage-free eggs

1 tsp Unsalted butter (for eggs)

1/4 tsp Salt (for eggs)

1/8 tsp Black pepper (for eggs)

Potatoes (choose hash browns or country potatoes)

1 cup Frozen shredded hash browns (if chosen)

1 cup OR Yukon gold potatoes, diced small (if country potatoes chosen)

1 tbs Vegetable oil (for frying potatoes)

1/2 tsp Salt (for potatoes)

1/4 tsp Black pepper (for potatoes)

2 tbs Onion, finely diced (for country potatoes)

1/4 tsp Paprika (optional, for potatoes)

Toast & Finishes

2 slice Sliced bread (white, wheat, or sourdough)

1 tsp Butter (for toast)

Method

Steak & Seasoning

Bring to temperature

Remove ribeye from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry very well with paper towels.

Season both sides of the steak generously with kosher salt, freshly ground black pepper, and garlic powder (if using). Press seasoning into the meat so it adheres.

Preheat a heavy skillet (cast iron recommended) over medium-high heat for 5 minutes until very hot. Add the high smoke point oil and swirl to coat.

Place the steak in the hot skillet and do not move it for 3–4 minutes to get a deep brown sear. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time +/- 1–2 minutes per side for desired doneness.

During the last 1–2 minutes of cooking, reduce heat to medium, add 1 tablespoon unsalted butter and the fresh thyme/rosemary sprig. Tilt the pan and spoon the melted butter over the steak repeatedly (baste) for extra flavor.

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

Potatoes (choose hash browns or country potatoes)

If using frozen hash browns: heat a nonstick skillet over medium-high heat with 1 tablespoon vegetable oil. Add 1 cup shredded hash browns in an even layer, press gently, and cook undisturbed 3–4 minutes until golden. Flip in sections and cook another 3–4 minutes until crisp. Season with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp paprika if using.

If using country potatoes with fresh Yukon golds: parboil diced potatoes in salted boiling water 5 minutes until just tender but not falling apart. Drain and dry well. Heat skillet over medium-high with 1 tablespoon oil. Add diced onion and sauté 1–2 minutes until translucent, then add potatoes in a single layer. Cook without stirring for 3–4 minutes to form a crust, then stir and continue cooking 4–6 minutes until golden and cooked through. Season with 1/2 tsp salt and 1/4 tsp pepper and 1/4 tsp paprika if desired.

Keep potatoes warm on low heat or tented while you cook eggs and finish steak if needed.

Eggs

Decide how you want the eggs (sunny-side up, over-easy, over-medium, scrambled). For fried eggs: heat a small nonstick pan over medium-low heat and add 1 tsp unsalted butter. When melted and foamy, crack 2 eggs into the pan. Season with 1/4 tsp salt and 1/8 tsp black pepper.

For sunny-side up: cook gently until whites are set but yolks are runny, about 2–3 minutes. For over-easy/medium: cook until whites set, then gently flip and cook 15–30 seconds for over-easy or 45–60 seconds for over-medium. For scrambled: whisk eggs and a pinch of salt, melt butter over medium-low, pour eggs and stir slowly until softly set.

Remove eggs to plate and keep warm.

Toast & Plating

Toast 2 slices of bread to your preference. Spread 1 tsp butter on the hot toast.

Slice the rested ribeye against the grain into 1/4"–1/2" slices, or serve whole if preferred.

Arrange on plate: steak slices (or whole steak), two eggs your way, a serving of hash browns or country potatoes, and the buttered toast. Spoon any pan juices (briefly heated) over the steak slices if desired.

Serve immediately while hot.