Steak And Eggs Recipe

Prepare bacon butter

Cook bacon in a small skillet over medium heat until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and reserve 1 teaspoon bacon fat in the pan. Finely chop the cooled bacon. In a small bowl, mash together 2 tablespoons unsalted butter, the chopped bacon, reserved bacon fat, and 1/2 tsp fresh thyme leaves (optional) until combined. Form into a small log or dollop and refrigerate while you cook the steak so it firms slightly.

Season and sear steak

Take the 8 oz flat iron steak out of the refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon neutral oil and swirl. Place the steak in the pan and sear without moving for 3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). For medium, cook another 1–2 minutes. During the last minute of cooking, add the steak to the pan along with the skillet's heat off and add the bacon butter on top so it melts into the steak.

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Rest 5–7 minutes so juices redistribute. Slice against the grain into 1/4-inch slices or leave whole and top with a slice of the bacon butter to melt while resting.

Prepare potatoes: wash and scrub 12 oz potatoes; if small, halve or quarter to make bite-sized pieces. If using larger potatoes, cut into 1/2-inch cubes. Place in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and let steam-dry in the colander for 2–3 minutes.

Pan-fry potatoes: Heat a nonstick or stainless pan over medium-high heat. Add 1.5 tablespoons olive oil and 1/2 tablespoon unsalted butter until sizzling. Add the drained potatoes in a single layer and let cook undisturbed 3–4 minutes to develop color. Toss or flip and continue cooking, pressing down gently with a spatula or fork occasionally, until golden and crispy on most sides, about 6–8 minutes total. Add 1 minced garlic clove in the last 1 minute to avoid burning. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir in 1 tablespoon chopped fresh parsley just before removing from heat.

Fork and finish: Use a fork to rough up a few surfaces of the potatoes (the 'forked fried' texture) to create extra crispy edges. Keep warm until plating.

Cook sunny-side eggs: In a medium nonstick skillet, melt 1 tablespoon unsalted butter over medium-low heat until foaming. Crack 2 large eggs into a small bowl each, then gently slide into the pan. Cook slowly until whites are set but yolks remain runny, about 3–4 minutes. If desired, cover the pan for 30–45 seconds to set the tops slightly without hardening yolks. Season with 1/4 tsp kosher salt and a pinch of freshly ground black pepper. Remove carefully with a spatula and keep warm on a plate covered lightly with foil.

Make vinaigrette: In a small bowl or jar combine 1 tablespoon champagne vinegar, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/4 teaspoon salt and a pinch of black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Dress salad: In a medium bowl add 2 cups baby arugula. Dress with about half to two-thirds of the vinaigrette and toss gently to coat. Add more vinaigrette only if needed. Transfer to serving plate and sprinkle 2 tablespoons shaved or grated parmesan cheese over the top.

Assemble the dish: On a warm plate, place a portion of the forked fried potatoes to one side. Arrange the sliced (or whole) rested steak next to the potatoes and top with a slice or dollop of the bacon butter so it melts over the steak. Place the two sunny-side eggs beside the steak. Add the dressed arugula salad to the plate. Finish with an extra sprinkle of parmesan over the salad and a light grind of black pepper over the eggs and steak as desired. Serve immediately.