Steak 'n Eggs Recipe

Bring to temperature

Remove the bistro filets from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat dry with paper towels.

Season both sides of each filet generously with kosher salt and freshly ground black pepper. Press seasoning into the meat.

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add the neutral oil and swirl to coat.

Sear the filets: place filets in the pan and do not move for 2–3 minutes to develop a brown crust. Flip and sear the other side 2 minutes.

Reduce heat to medium, add 2 tbs unsalted butter, crushed garlic cloves and thyme sprigs. Tilt the pan slightly and spoon the foaming butter over the steaks (baste) for 1–2 minutes until internal temperature reaches 125–130°F for medium-rare (use an instant-read thermometer).

Transfer the filets to a cutting board, tent loosely with foil and rest for 6–8 minutes before slicing. Reserve pan juices for finishing if desired.

While steaks come to room temperature, preheat oven to 425°F (220°C) or heat a large skillet over medium-high if finishing on stovetop.

Parboil the potatoes: place halved/quartered Yukon Golds in a pot of cold salted water, bring to a simmer and cook until just fork-tender, about 8–10 minutes. Drain well and let steam dry for 2–3 minutes—this roughens the surface for crisping.

Toss the drained potatoes with 2 tbs vegetable oil, 1 tsp salt and 1/2 tsp black pepper so they are evenly coated.

For oven method: spread potatoes cut-side down on a rimmed baking sheet and roast at 425°F for 20–25 minutes until golden and crisp, turning once halfway. For skillet method: heat a large skillet over medium-high heat, add 1–2 tbs oil, then add potatoes cut-side down and press lightly; cook undisturbed 6–8 minutes until deep golden, then flip and cook another 4–6 minutes.

When potatoes are crisp, remove from heat and immediately toss with 2 tbs furikake, 1 tsp sesame oil, and sliced scallions until evenly coated. Adjust seasoning with additional salt if needed.

About 6 minutes before serving, heat a nonstick skillet over medium-low. Add 1 tbs butter and let it foam.

Sunny-side or over-easy eggs

Crack eggs into the skillet (do not overcrowd). For sunny-side-up: cook undisturbed until whites are set but yolks still runny, about 3–4 minutes. For over-easy: cook 2–3 minutes, gently flip and cook 20–30 seconds more. Season eggs with salt and pepper to taste.

If you prefer scrambled eggs: beat eggs lightly with a pinch of salt, melt butter in the pan over low heat, add eggs and stir gently until soft curds form, remove from heat just before fully set.

Keep eggs warm in a low oven (200°F) if needed while finishing steaks and potatoes.

Slice rested filets against the grain into 1/2-inch slices. Arrange 2 filets (or slices) per plate.

Place a generous portion of crispy furikake Yukon potatoes alongside the steak.

Top each steak or plate with two eggs (sunny-side or scrambled) and spoon any reserved butter-pan juices over the meat for extra flavor.

Garnish with microgreens or chopped parsley and an additional sprinkle of furikake or scallions if desired. Serve immediately.