Steak & Eggs Recipe

Bring steak to room temperature

Remove the 8 oz sirloin from the refrigerator about 20–30 minutes before cooking so it comes closer to room temperature for even cooking.

Season

Pat the steak dry with paper towels. Generously season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing the seasoning into the meat.

Sear the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and sear, undisturbed, for 3–4 minutes until a deep brown crust forms.

Flip and finish

Flip the steak and add 1 tablespoon unsalted butter and the thyme sprig (if using). Tilt the pan slightly and spoon the melted butter over the steak (baste) for another 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time +/- 1–2 minutes for desired doneness.

Rest

Transfer the steak to a cutting board, tent loosely with foil, and rest for 5–7 minutes before slicing. Resting allows juices to redistribute.

Par-cook potatoes (optional but recommended)

Place the diced potatoes in a pot, cover with cold water and a pinch of salt. Bring to a boil and simmer 5 minutes until just beginning to soften but still firm. Drain and let steam-dry for a minute or two.

Cook vegetables

Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Once shimmering, add the chopped onion and diced bell pepper and cook 3–4 minutes until softened and starting to brown.

Crisp the potatoes

Add the drained potatoes to the skillet in an even layer. Let them cook without moving for 3–4 minutes to develop a crust, then stir/flip pieces to brown additional sides, about 8–10 minutes total, until golden and crispy.

Season and finish

Stir in 1 teaspoon minced garlic, 1/2 tsp paprika, 1/4 tsp dried oregano, 3/4 tsp kosher salt and 1/4 tsp black pepper. Cook 1–2 more minutes to bloom the spices. Optionally stir in 1/2 tablespoon unsalted butter for richness. Remove from heat and keep warm until plating.

Prepare pan

When the steak is resting and home fries are nearly done, heat a small nonstick skillet over medium-low to medium heat. Add 1 teaspoon butter or oil and let it melt and coat the pan.

Cook to style (fried eggs shown)

Crack 2 large eggs into the pan. Season with 1/4 tsp salt and 1/8 tsp black pepper. For sunny-side-up: cover the pan with a lid and cook 2–3 minutes until whites are set but yolks are runny. For over-easy: cook until whites set, carefully flip and cook 15–30 seconds more. For scrambled: whisk eggs before cooking, pour into pan and cook, stirring, until softly set.

Keep warm

Transfer eggs to a plate and keep warm while plating steak and home fries.

Toast bread

Toast 2 slices of bread to your preference (in a toaster or in a skillet). Spread 1 tablespoon softened butter on the hot toast.

Slice steak and assemble

Slice the rested steak against the grain into 1/4-inch slices. On each plate, arrange a serving of home fries (about 1 cup), the sliced steak (8 oz), and place the two eggs on top or beside the steak. Add the toast on the side.

Garnish and serve

If desired, sprinkle chopped parsley over the home fries or eggs. Serve immediately while everything is hot.