Steak & Eggs* Recipe

Prepare potatoes

Rinse cut fries under cold water until the water runs clear to remove excess starch. Pat completely dry with a clean towel or paper towels.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Fry the dried potatoes in batches for 4–5 minutes until pale and just tender but not browned. Remove with a slotted spoon and drain on a rack or paper towels.

Rest and finish fry

Increase oil temperature to 375°F (190°C). When ready to serve, fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with kosher salt and black pepper. Keep warm in a low oven (200°F / 95°C) while finishing steak and eggs.

Sauté shallot

In a small saucepan over medium heat, melt 1 tsp butter (or a splash of oil) and add the minced shallot. Cook, stirring, until softened and translucent, about 2–3 minutes — do not brown.

Deglaze and reduce

Add the dry red wine and scrape any browned bits. Reduce by about half, 2–3 minutes. Add the veal demi-glace and beef/veal stock, stir to combine. Add the thyme sprig and bring to a gentle simmer for 5–7 minutes to meld flavors and slightly thicken.

Finish jus

Remove the thyme sprig. Off heat, whisk in the cold unsalted butter until glossy and slightly thickened. Season with black pepper to taste (the demi-glace will be salty, so taste before adding salt). Keep warm until service.

Bring steak to room temperature & season

Pat the hanger steak dry with paper towels and let sit at room temperature for 20–30 minutes. Season both sides liberally with kosher salt and freshly ground black pepper and rub with 1 tbs olive oil.

Preheat grill or skillet

Preheat a grill or heavy cast-iron skillet to high heat until very hot (grill grates or skillet should be nearly smoking).

Cook steak

Place the steak on the hot grill or skillet. For medium-rare (recommended for hanger), cook about 3–4 minutes per side depending on thickness, flipping once. During the last minute, add 1 tbs butter, the smashed garlic clove, and thyme sprigs to the pan; spoon melted butter over the steak (baste) to add flavor.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Slice against the grain into 1/4-inch slices just before plating.

Cook sunny-side eggs

Use a nonstick skillet over low-medium heat. Add 1 tsp butter and let it melt, coating the pan. Crack two eggs gently into the pan, season with a pinch of salt and pepper. Cook slowly until whites are set but yolks remain runny, about 3–4 minutes. If the tops of whites are not set, cover the pan for 30–45 seconds to gently steam the tops without flipping (to keep them sunny-side up). Remove carefully with a spatula.

Arrange a portion of fries on the plate. Fan sliced hanger steak next to the fries. Place the two sunny-side eggs atop or beside the steak. Spoon 2–3 tbs of warm veal jus over the steak slices and a little beside the fries. Garnish with chopped parsley and serve lemon wedge on the side if desired.