Steak & Eggs Recipe

Bring to room temperature

Remove the New York strip from the refrigerator and pat dry with paper towels. Let sit at room temperature for 20–30 minutes to ensure even cooking.

Season both sides generously with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Place the steak in the hot pan and press gently to ensure full contact. Sear without moving for 3–4 minutes until a deep brown crust forms.

Flip the steak and add 1 tablespoon butter, crushed garlic clove, and the thyme or rosemary sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak (baste) for 2–4 minutes for medium-rare depending on thickness. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium.

Transfer steak to a cutting board, tent loosely with foil, and rest for 5–10 minutes before slicing to preserve juices.

If using fresh potatoes: rinse shredded potato under cold water until water runs clear to remove starch. Squeeze out excess moisture with a clean kitchen towel or paper towels. If using thawed frozen hash browns, squeeze out excess water.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. Once shimmering, add the finely chopped onion (if using) and cook 1–2 minutes until softened.

Spread the shredded potatoes in an even layer in the skillet. Press down with a spatula and cook without stirring for 4–6 minutes until the bottom is golden brown and crisp.

Season the top with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Flip in large sections (or stir and press back down) and cook another 4–6 minutes until crisp and cooked through.

Transfer to a plate and keep warm in a low oven (200°F / 95°C) while you finish eggs and steak.

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

Spread 1 tablespoon butter over the hot toast and keep warm.

When the steak is resting and hash browns are warming, heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Crack 2 large eggs into the pan (or crack into a small bowl and slide in).

For sunny-side up: cook gently until whites are set but yolks remain runny, about 3–4 minutes. For over-easy: cook 2–3 minutes, carefully flip and cook 20–30 seconds more. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.

Transfer eggs to the plate with toast and hash browns.

Slice the rested steak against the grain into 1/4-inch thick slices. Arrange steak on the plate alongside hash browns, eggs, and toast.

Garnish with chopped parsley and serve with hot sauce or steak sauce to taste. Serve immediately while hot.