Name: Table 33s Black Angus Steak & Eggs Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece Black Angus strip steak (New York strip), 1–1.25 inch thick; 1 tbs Kosher salt; 1 tsp Freshly ground black pepper; 1 tbs Neutral oil with a high smoke point (canola, grapeseed); 1 tbs Unsalted butter; 2 pieces Fresh garlic cloves, smashed; 2 sprigs Fresh thyme or rosemary sprigs; 2 cups Yellow or russet potatoes, peeled and diced 1/2 inch; 1 cup Yellow onion, small dice; 0.5 cup Red bell pepper, small dice (optional); 2 tbs Olive oil; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.75 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tbs Fresh chives, thinly sliced; 3 pieces Large egg yolks; 1 tbs Fresh lemon juice; 6 tbs Cold unsalted butter, cut into 1/2‑inch cubes; 0.25 tsp Salt; 0.125 tsp Cayenne pepper; 1 tbs Fresh chives, finely minced; 2 pieces Local farm-fresh large eggs; 1 tbs Unsalted butter (for frying or basting eggs); 0 to taste Salt, to taste; 0 to taste Black pepper, to taste

Method

Steak

Bring to room temperature & season

Remove the Black Angus strip from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels. Season both sides generously with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper, pressing the seasoning into the meat.

Preheat and sear

Heat a heavy skillet (cast iron preferred) 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 without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes.

Baste for flavor

Reduce heat to medium-high. Add 1 tablespoon unsalted butter, 2 smashed garlic cloves, and 2 sprigs thyme or rosemary to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak continuously for 1–2 minutes to baste and develop flavor.

Finish to desired doneness

Continue cooking and basting until the steak reaches desired internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the thickest part to check. Remove steak to a cutting board and tent loosely with foil; rest 6–8 minutes so juices redistribute.

Slice

After resting, slice the steak thinly across the grain into serving portions.

Breakfast Potatoes

Par-cook potatoes: Place diced potatoes in a medium pot, cover with cold water, add a pinch of salt, and bring to a simmer. Cook 6–8 minutes until just tender but holding shape. Drain and pat dry thoroughly—removing surface moisture helps them brown.

Crisp potatoes: In a large nonstick or cast-iron skillet over medium-high heat, add 2 tablespoons olive oil. When shimmering, add the drained, dried potatoes in a single layer. Let them sear undisturbed 3–4 minutes to develop a crust, then toss or turn to brown other sides, about 6–8 minutes total.

Add aromatics & seasonings: Push potatoes to the side and add the diced onion and red pepper. Sauté 2–3 minutes until softened and translucent, then mix everything together. Stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Cook 1–2 more minutes until well browned and crisp on edges.

Finish with chives: Taste and adjust seasoning. Remove from heat and stir in 1 tablespoon thinly sliced fresh chives. Keep warm until plating.

Chive Hollandaise

Prepare a double-boiler: Choose a heatproof mixing bowl that nests over (but does not touch) a small saucepan of simmering water. Bring an inch of water to a gentle simmer over low-medium heat.

Whisk yolks & lemon: In the bowl, whisk 3 large egg yolks with 1 tablespoon fresh lemon juice until slightly thickened and pale, about 30–45 seconds.

Cook & emulsify: Place the bowl over the simmering water. Whisk constantly while the mixture warms for 1–2 minutes (do not let it scramble). Begin adding the 6 tablespoons cold butter a few cubes at a time, whisking continuously until each addition is incorporated before adding more. Continue until sauce is smooth and thickened to a velvety consistency.

Season & add chives: Remove hollandaise from heat. Season with 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper. Whisk in 1 tablespoon finely minced fresh chives. If the sauce is too thick, whisk in up to 1 teaspoon warm water or a few drops of lemon juice to reach desired consistency. Keep warm (but not hot) until plating.

Eggs & Finishing

Cook eggs to preference: In a small nonstick skillet over medium-low, melt 1 tablespoon unsalted butter. For sunny-side-up, crack 2 eggs into the pan, season lightly with salt and pepper, cover and cook until whites are set but yolks remain runny, about 3–4 minutes. For basted eggs, cook similarly and spoon hot butter over the whites to set the top. For over-easy/medium, cook until edges set, flip gently and cook 20–45 seconds (over-easy) or 1–1.5 minutes (over-medium). Poached eggs can be substituted—poach 3–4 minutes for runny yolks.

Assemble plate: Spoon a portion of the breakfast potatoes onto each plate. Arrange sliced rested Angus steak beside potatoes. Place the cooked eggs on top or beside the steak. Spoon 2–3 tablespoons of warm chive hollandaise over the eggs and a little onto the steak if desired.

Garnish & serve: Sprinkle additional chopped chives over the hollandaise, finish with a grind of black pepper, and serve immediately.