Chef's Steak N Eggs Recipe

Bring steak to room temperature

Remove the NY strip from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season both sides liberally with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest 5 minutes.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Place steak in the pan and sear without moving for 3–4 minutes to develop a deep brown crust. Flip and add 1 tablespoon butter, crushed garlic clove, and herb sprigs to the pan.

Tilt the pan and spoon the melted butter and aromatics over the steak (baste) while cooking another 3–4 minutes for medium-rare (internal temp 125–130°F / 51–54°C). Adjust time for desired doneness.

Transfer steak to a cutting board, tent loosely with foil, and rest for 8–10 minutes. Finish with a light sprinkle of coarse sea salt just before serving.

If using whole russets, peel (optional) and dice into 1/2-inch cubes to total about 2 cups. Rinse under cold water and pat dry.

Heat a large skillet over medium-high heat and add 2 tablespoons oil. When shimmering, add diced potatoes in a single layer. Let cook undisturbed 4–5 minutes to brown the first side.

Stir and continue to cook 6–8 minutes more, adding diced onion and bell pepper after the potatoes have started to soften. Adjust heat to maintain steady browning without burning.

Season with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Continue to cook until potatoes are tender and crisped, about 6–8 additional minutes, stirring occasionally.

Taste and adjust seasoning. Stir in 1 tablespoon chopped fresh parsley just before serving to brighten flavors.

Crack 3 large eggs into a bowl, add 2 tablespoons milk or half-and-half, 1/4 tsp salt, and 1/8 tsp pepper. Whisk until homogenous and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Allow it to foam but not brown.

Pour eggs into the pan. Let sit undisturbed for 20–30 seconds until edges begin to set. Using a silicone spatula, gently push eggs from the edges to the center, forming soft folds.

Cook slowly, folding occasionally, until eggs are mostly set but still moist and creamy, about 1–2 minutes more. Remove from heat (carryover will finish cooking). Stir in chopped chives if using.

Keep warm until plating.

In a bowl, combine 2 cups baby arugula, 1/2 cup halved cherry tomatoes, and 2 tablespoons thinly sliced red onion.

Drizzle with 1 tablespoon extra-virgin olive oil and 1 teaspoon fresh lemon juice. Season with 1/8 tsp salt and a pinch of black pepper. Toss lightly just before serving so the arugula remains crisp.

Finely chop parsley, cilantro (if using), and oregano (or measure dried). Mince 2 garlic cloves.

In a small bowl, stir together 1/2 cup chopped parsley, 1/4 cup chopped cilantro, 1 tsp oregano, 2 minced garlic cloves, 1 tablespoon red wine vinegar, 3 tablespoons extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp pepper.

Taste and adjust acidity or salt. Allow to sit at room temperature for at least 10 minutes so flavors meld. Can be made ahead and refrigerated (bring to room temp before serving).

If desired, stir 1/2 cup sour cream with 1/2 tsp lemon zest and a pinch of salt for a brighter tang. Chill until ready to serve.

Slice rested steak against the grain into 1/4-inch slices. Arrange steak, a portion of home fries, and scrambled eggs on each plate.

Place a small spoonful of chimichurri alongside the steak and a dollop of the lemon sour cream next to the home fries. Add the arugula salad to the plate.

Garnish with additional parsley or chives if desired and serve immediately.