Steak And Eggs Recipe

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 4 thick-cut bacon slices on the rack in a single layer.

Bake for 15–20 minutes until bacon is crisped to your liking. Remove and transfer to paper towels to drain. Keep warm in a low oven (about 200°F) or at room temperature. Reserve bacon fat if desired for potatoes.

Place the cubed Yukon gold potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, 12–15 minutes.

While potatoes cook, heat the milk and heavy cream together in a small saucepan until just warm (do not boil). Keep hot.

Drain the potatoes well and return to the warm pot. Mash with a potato masher or ricer until mostly smooth.

Stir in 2 tbsp butter until melted, then gradually add the warm milk/cream until you reach a creamy consistency. Fold in the grated smoked Gouda until fully melted and incorporated.

Season the mash with 1 tsp salt and 1 tsp freshly ground black pepper. Keep warm on the lowest stove setting or in a low oven while finishing other components.

Set up a double boiler: bring 1–2 inches of water to a gentle simmer in a saucepan and reduce heat so the water stays barely simmering. Place a heatproof bowl over the saucepan (bowl bottom should not touch the water).

In the bowl, whisk 3 egg yolks with 1 tablespoon fresh lemon juice and 1/8 tsp cayenne until slightly thickened.

Place the bowl over the simmering water and whisk constantly until the yolks are warm and slightly thickened, about 1–2 minutes. Do not overheat or the yolks will scramble.

Remove the bowl from heat. Very slowly, in a thin steady stream, whisk in the 6 tbsp hot melted butter until the sauce is emulsified and thick. If the sauce becomes too thick, whisk in up to 1 tsp warm water to loosen.

Season the hollandaise with 1/4 tsp salt and taste for lemon; add a few drops more lemon juice if desired. Keep warm over the double boiler (off heat) or in a warm spot; whisk before serving.

Remove filets from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels and season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tbsp neutral oil and swirl to coat.

Sear the filets 2–3 minutes on the first side without moving, until a deep brown crust forms. Flip and add 1 tbsp unsalted butter, 2 crushed garlic cloves, and the thyme sprigs to the pan.

Tilt the pan slightly and spoon the melted butter and aromatics over the steaks (baste) while cooking the second side 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness.

If the filets are thick (1.5–2"), transfer the skillet to a 400°F (200°C) oven for 4–6 minutes to finish. Remove steaks to a cutting board and tent loosely with foil. Rest 5–7 minutes before serving.

While steaks rest, heat a 10" nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and let it melt, coating the pan.

Crack 2 cage-free eggs into the skillet (or up to 4 eggs if plating both filets with two eggs each) and fry gently until whites are set but yolks remain runny, about 2–3 minutes. For edges slightly crisp, increase heat briefly at the end.

Season the fried eggs with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Keep warm.

Spoon a generous portion of smoked Gouda mashed potatoes onto each plate (about 1/2 cup per serving).

Place one rested filet on top or beside the mash. Lay two bacon slices (folded or broken) alongside the steak and potatoes.

Top each filet with a fried cage-free egg (one egg per steak).

Ladle 2–3 tablespoons of warm hollandaise over the egg and steak, allowing some to drizzle onto the potatoes.

Sprinkle chopped fresh chives and a pinch (about 1/4 tsp) of flaky sea salt over the dish. Serve immediately.