Steak & Eggs* Recipe

Bring to room temperature

Remove steak from refrigerator 30–45 minutes before cooking and pat dry with paper towels.

Season

Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp salt and 1/2 tsp pepper total).

Sear and cook

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tbs olive oil. Place steak in pan and sear without moving 2–3 minutes until a deep brown crust forms. Flip and add 1 tbs butter, smashed garlic clove, and fresh herb. Tilt pan and spoon butter over steak while cooking for another 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Cook longer 3–4 minutes per side for medium. Reduce heat if crust browns too quickly.

Rest

Transfer steak to a cutting board and loosely tent with foil. Rest 5–8 minutes before slicing thinly against the grain.

Prepare potatoes

After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential for crisp hashbrowns.

Mix

In a bowl, combine the drained grated potatoes, grated onion, 1 egg, 1 tbs flour, 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly combined.

Form and fry

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2–3 tbs vegetable oil. For two servings, form the potato mixture into one large patty or two smaller patties (about 1/2–3/4 inch thick). Place into hot oil and press gently with a spatula. Cook undisturbed 4–6 minutes until deeply golden and crisp. Flip carefully and add 1 tbs butter to the pan; cook another 4–5 minutes until cooked through and crisp.

Drain and season

Transfer hashbrown to a paper towel–lined plate to drain excess oil and season immediately with a pinch more salt to taste.

Fry eggs

When steak is resting and hashbrown nearly done, heat a small nonstick skillet over medium-low and add 1 tbs butter or oil. Crack two large eggs into the pan. For sunny-side-up, cover lightly and cook 2–3 minutes until whites set but yolks still runny; for over-easy, cook 2 minutes, flip gently and cook 20–30 seconds more. Season with 1/4 tsp salt and a pinch of black pepper.

Blend

In a small food processor or blender combine parsley, cilantro, capers, chopped shallot, lemon juice, 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Pulse until coarsely blended but still slightly textured. Taste and adjust acidity or salt. Keep chilled until ready to serve.

Make a double boiler

Bring an inch of water to a gentle simmer in a saucepan; reduce heat so water is barely simmering. In a heatproof bowl (metal or glass) whisk together 2 egg yolks and 1 tsp lemon juice until slightly thickened.

Emulsify

Place the bowl over the simmering water (do not let bowl touch water). Whisk constantly while slowly drizzling in the hot melted butter, a few drops at a time at first, until fully incorporated and thickened. Remove from heat and whisk in 1/4 tsp salt, a pinch of cayenne and 1/4 tsp Dijon if using. Keep warm until serving.

Troubleshoot

If sauce becomes too thick, whisk in a few drops of warm water. If it begins to break, whisk in 1 tsp warm water vigorously to bring back together.

Slice the rested steak thinly against the grain into 1/4-inch slices.

Place the crispy hashbrown on the plate. Fan 3–4 slices of steak beside or partially over the hashbrown.

Place the fried eggs on top of or beside the steak and hashbrown.

If using hollandaise, spoon 2–3 tablespoons over the eggs. If using salsa verde, spoon 1–2 tablespoons over steak and eggs. Add house-made Bear Creek bacon slices to the plate if desired (+$5).

Garnish with an extra sprig of thyme or a small handful of microgreens if desired and serve immediately.