Steak & Eggs Recipe

Bring steak to room temperature

Remove the 8 oz sirloin from the refrigerator 30–45 minutes before cooking and pat very dry with paper towels. Drying helps achieve a good sear.

Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp salt and 1 tsp pepper total). Press seasoning into the meat so it adheres.

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

Add the steak to the pan and let it sear without moving for 3–4 minutes, until a deep brown crust forms on the bottom. Flip and add 1 tablespoon butter and the optional herb sprig to the pan.

Tilt the pan and spoon the melted butter and pan juices over the steak for another 3–4 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time +/- 1-2 minutes for desired doneness.

Transfer steak to a cutting board, top with 1/2 tablespoon resting butter (optional), tent loosely with foil and let rest 5–7 minutes before slicing. Resting redistributes juices.

While the steak comes to room temperature, par-cook the cubed potatoes if desired: place potatoes in a pot, cover with cold water, bring to a simmer and cook 5–7 minutes until just tender but not falling apart. Drain and dry thoroughly. (Alternatively, use leftover cooked potatoes.)

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and 1 teaspoon butter. When hot, add the diced onion and cook until translucent, about 2–3 minutes.

Add the drained, dried potato cubes in a single layer. Let them cook undisturbed for 3–4 minutes to form a crust, then stir/flip to brown other sides. Continue cooking, stirring occasionally, until potatoes are crisp and golden, another 6–8 minutes.

Stir in 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon minced garlic, and 1/4 teaspoon paprika. Cook for 30–60 seconds to bloom the spices and garlic.

Finish with chopped parsley if using. Keep warm until ready to plate.

When the steak has 3–4 minutes of cooking or is resting, prepare the eggs so everything finishes together.

Frying eggs (sunny-side-up or over-easy)

Heat a small nonstick skillet over medium-low and add 1 teaspoon butter. Crack 2 eggs into the pan, season each with a pinch of salt and pepper. For sunny-side-up: cook gently until whites are set but yolks remain runny, 3–4 minutes (covering the pan for 30–60 seconds helps set whites). For over-easy: once whites are set, carefully flip each egg and cook 15–30 seconds for a runny yolk.

Alternative — Scrambled

Whisk eggs lightly with a pinch of salt. Heat 1 teaspoon butter in a nonstick skillet over medium-low, pour eggs in, let them set at the edges then stir gently until soft curds form. Remove slightly underdone as they continue to cook off the heat.

Keep eggs warm on a plate covered loosely with foil until plating.

Toast 2 slices of bread to your preferred doneness using a toaster or in a skillet over medium heat. Spread 1 tablespoon butter over the warm toast.

Slice the rested steak against the grain into 1/4–1/2" slices. Arrange steak on the plate.

Place the two eggs alongside the steak and add a generous portion of pan-fried potatoes. Add the buttered toast on the side.

Optionally drizzle a little steak sauce or hot sauce, and garnish with any remaining parsley. Serve immediately.