Prime Steak & Eggs Recipe

Bring to room temperature & season

Remove the 6 oz. prime strip from the refrigerator 20–30 minutes before cooking. Pat dry with paper towels. Evenly season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat pan

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; the oil should shimmer but not smoke heavily.

Sear steak

Place the steak in the hot skillet and press gently so it makes even contact. Sear without moving for 2.5–3 minutes to develop a good crust.

Flip and finish

Flip the steak and add 1 tablespoon butter, the optional herb sprig, and optional crushed garlic to the pan. Tilt the pan slightly and spoon (baste) the melted butter and aromatics over the steak continuously for 2–3 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). Adjust time 3–4 minutes for medium (135°F).

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest 5 minutes before slicing to allow juices to redistribute.

Cook to order

While the steak rests, cook 2 eggs to your preferred style. For sunny-side up or over-easy: heat a nonstick skillet over medium-low heat, add 1 tsp butter or oil and let it foam. Crack eggs into the pan, season with a pinch of salt and pepper. For sunny-side: cook undisturbed 3–4 minutes until whites are set but yolks runny. For over-easy: cook 2–3 minutes until whites are mostly set, gently flip and cook 15–30 seconds more. For scrambled: whisk eggs with a pinch of salt, cook over medium-low in butter, stirring until creamy. For poached: bring 3 inches of water to a gentle simmer, add 1 tsp vinegar, create a gentle whirlpool and drop cracked eggs in, poach 3 minutes for runny yolks.

Roast or pan-fry potatoes

If oven-roasting: preheat oven to 425°F (220°C). Toss 8 baby potatoes with 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp kosher salt and 1 tsp black pepper on a baking sheet. Roast cut-side down 18–22 minutes until golden and tender, shaking pan once halfway through. If pan-frying (faster): heat 1 tbsp olive oil in a skillet over medium-high, add halved potatoes cut-side down, cook undisturbed 6–8 minutes until golden, reduce heat to medium, add garlic and cook 3–4 more minutes until tender.

Finish

Remove potatoes from heat, toss with 1 tbsp chopped parsley and adjust seasoning to taste.

Slice the rested steak against the grain into 1/4"–1/2" slices. Arrange steak and the chosen side on a plate. Place the two eggs beside the steak (or on top if preferred). Spoon any remaining butter from the skillet over the steak. Garnish with a sprig of thyme or chopped parsley if desired and serve immediately.