Steak & Eggs Recipe

Season and Cook the Steak

Season the ribeye steak with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side, or until desired doneness. Remove from the pan and let it rest.

Prepare the Sauce

In the same skillet, add butter and shallots. Sauté until softened. Add Szechuan peppercorns and cook for another minute. Pour in the beef broth and simmer for about 5 minutes. Stir in the heavy cream and soy sauce, and cook until the sauce thickens slightly. Season with additional salt and pepper to taste.

Cook the Hash

In a large skillet, heat olive oil over medium heat. Add diced sweet potatoes, bell pepper, and onion. Season with salt and black pepper. Sauté until sweet potatoes are tender and slightly crispy, about 10-15 minutes.

Fry the Eggs

In a separate skillet, melt butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny-side-up, over-easy, etc.). Season with salt and pepper.

Plate the Dish

On a plate, serve a portion of sweet potato hash, top with the sliced steak, drizzle with Szechuan peppercorn au poivre sauce, and place the cooked eggs on top.