Steak & Eggs Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season

Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the surface.

Preheat grill or skillet

Preheat a grill or heavy skillet (cast iron preferred) over high heat until very hot (about 500°F / a faintly smoking pan). If using a skillet, add 1 tablespoon neutral oil and let it shimmer.

Sear and finish

Place the steak in the hot skillet or on the grill. For a 1" steak (~10 oz): sear 3–4 minutes per side for medium-rare (internal temperature 130–135°F). During the last minute of cooking in the skillet, add 1 tablespoon butter, smashed garlic clove and thyme/rosemary; tilt the pan and spoon the melted butter over the steak to baste. Remove when desired doneness is reached.

Rest

Transfer steak to a cutting board, tent loosely with foil, and rest for 5–8 minutes to allow juices to redistribute. Slice against the grain to serve.

Par-cook potatoes (optional but recommended)

Place diced potatoes in a pot of cold salted water. Bring to a boil and simmer 5 minutes until just beginning to tenderize. Drain and spread on a towel to dry for a few minutes. This speeds crisping.

Cook potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1½ tablespoons olive oil. When oil is hot, add diced potatoes in a single layer and let them sit undisturbed 3–4 minutes to brown. Stir or flip to brown other sides, about 8–10 minutes total, adding more oil if needed.

Add aromatics and seasoning

When potatoes are mostly tender and browned, add chopped onion and diced red pepper. Cook 2–3 minutes until softened. Sprinkle smoked paprika, garlic powder, salt and pepper; toss to combine and cook another 1–2 minutes. Taste and adjust seasoning. Stir in chopped parsley off the heat.

Choose style and prepare pan

Decide eggs style (sunny-side, over-easy, scrambled). For fried eggs: heat a small nonstick skillet over medium-low, add 1 teaspoon butter or oil and let it melt and coat the pan.

Cook eggs (fried)

Crack 2 eggs into the pan. Season with 1/4 tsp salt and a pinch of pepper. For sunny-side: cook gently until whites are set but yolks still runny, about 2–3 minutes; cover briefly for more even whites. For over-easy: cook until whites set, flip carefully and cook 10–20 seconds more for runny yolk; longer for medium/firm.

Cook eggs (scrambled alternative)

Whisk eggs with salt and pepper. Melt 1 tsp butter in a nonstick skillet over medium-low, add eggs and stir slowly until soft curds form, about 2–3 minutes. Remove from heat just before fully set — they will finish cooking in the residual heat.

Toast bread

Toast 2 slices of bread in a toaster or on a skillet until golden and crisp, about 2–3 minutes per side on a skillet over medium heat.

Butter

Spread 1 tablespoon butter over the hot toast so it melts in.

Assemble plate

Arrange sliced steak on the plate beside breakfast potatoes and toast. Place the two eggs (prepared to order) on top or beside the steak. Spoon any accumulated steak juices or a little chimichurri/steak sauce over the steak if desired.

Garnish and serve

Garnish potatoes with chopped parsley and serve immediately with hot sauce on the side. Recommended accompaniments: grilled tomato or sautéed mushrooms if desired.