Sirloin 'n Eggs Recipe

Remove the 6 oz sirloin from the refrigerator 20–30 minutes before cooking to bring it to near room temperature. Pat dry with paper towels.

Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Press the seasoning gently into the meat.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until hot, about 3–4 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Place the steak in the pan and sear undisturbed for 2–3 minutes until a brown crust forms. Flip and add 1 tablespoon unsalted butter; use a spoon to baste the steak with the melted butter for another 2–3 minutes for medium-rare to medium (internal temperature 130–140°F / 55–60°C). Adjust time +/- 1–2 minutes for desired doneness.

If desired, spoon 1/2 tsp Worcestershire sauce over the steak in the last 30 seconds of cooking. Remove steak to a cutting board and tent loosely with foil. Let rest 5 minutes before serving.

If using frozen shredded hash browns

Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon neutral oil. When hot, add the thawed shredded hash browns in an even layer. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika if using. Press down lightly with a spatula and let cook undisturbed 4–5 minutes until bottom is golden and crisp. Flip in sections and cook another 3–4 minutes until crisp and cooked through. Transfer to a warm plate and keep covered.

If using diced russet potatoes (country potatoes)

Par-cook 1 cup diced potatoes: either microwave 3–4 minutes until just tender or parboil 5–7 minutes until easily pierced. Drain well. In a skillet over medium heat add 1 tablespoon neutral oil and 2 tablespoons finely diced onion. Cook onion 1–2 minutes until translucent. Add the par-cooked diced potatoes in a single layer. Season with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp smoked paprika if using. Cook undisturbed 3–4 minutes to brown, then stir and continue to cook 4–6 minutes, turning occasionally, until potatoes are golden and crisp on edges. Keep warm until plating.

General preparation

Decide style: sunny-side-up, over-easy, over-medium, scrambled, or poached. Use 2 cage-free large eggs per serving.

Fried eggs (sunny-side-up or over-easy/medium)

Heat a nonstick skillet over medium-low heat and add 1 teaspoon butter or oil. Crack two eggs into a small bowl, then gently slide into the skillet. Season with a pinch (about 1/8 tsp) salt and a little black pepper. For sunny-side-up: cook 2–3 minutes until whites are set but yolks are runny. For over-easy: cook 2 minutes then gently flip and cook 20–30 seconds. For over-medium: flip and cook 45–60 seconds.

Scrambled eggs

Crack eggs into a bowl, whisk until blended. Heat 1 tsp butter in nonstick skillet over medium-low. Pour eggs in, let set briefly at edges, then stir gently until soft curds form and eggs are just set. Season with salt and pepper and remove from heat.

Poached eggs

Bring a saucepan of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup and gently slip into simmering water. Cook 3–3.5 minutes for runny yolk. Remove with a slotted spoon and drain on paper towel.

Toast 2 slices of the chosen bread until golden. Spread 1 tablespoon butter across the warm toast or serve butter on the side.

On a warm plate, place the cooked potato side to one side. Slice the rested sirloin against the grain if desired and place next to the potatoes. Add the two prepared eggs on the plate or on top of the steak as preferred.

Add the toast to the side. Sprinkle chopped parsley (about 1 tsp) over the potatoes or steak if using. Serve immediately.