Steak & Eggs Recipe

Bring steak to room temperature

Remove the 6 oz flat iron steak from the refrigerator 20–30 minutes before cooking and pat dry with paper towels.

Season both sides of the steak evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon vegetable oil and swirl to coat.

Place the steak in the pan and sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (adjust time ±1 minute for desired doneness).

In the last 1 minute of cooking, add 1 tablespoon butter, the optional smashed garlic clove and herb sprig. Tilt the pan and spoon the melted butter over the steak (baste) for added flavor.

Transfer steak to a cutting board, tent loosely with foil, and rest for 5–7 minutes before slicing (this keeps juices in the steak).

While the steak rests (or before cooking steak if you prefer), heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter until bubbling.

If using fresh grated potato, squeeze out excess moisture with a towel. Add 1 cup shredded hash browns (or prepared potatoes) and 2 tablespoons finely chopped onion (optional) to the pan, pressing into an even layer.

Cook without stirring 4–5 minutes until the bottom is golden brown. Season top with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Flip in sections (or using a spatula) and cook another 3–4 minutes until golden and crisp. Reduce heat slightly if browning too fast. Transfer to a warm plate and keep warm.

Wipe the skillet used for steak or use a clean nonstick pan. Reduce heat to medium-low and add 1 tablespoon butter for the eggs.

Crack 2 large eggs into a small bowl (to check for shells) then gently slide into the pan. For sunny-side up: cook 2–3 minutes until whites set but yolks still runny. For over-easy: cook 2 minutes, flip carefully and cook 20–30 seconds more. For over-medium: 45–60 seconds after flipping.

Season eggs with 1/8 tsp salt and a pinch of black pepper while cooking. Remove eggs to the plate with the hash browns and tent lightly with foil if needed.

Toast 2 slices of bread to your preference. Spread 1 tablespoon butter over toast while hot.

Slice the rested steak against the grain into 1/4-inch slices. Arrange steak, eggs, hash browns and toast on a plate.

Garnish with a sprinkle of chopped fresh parsley (optional) and serve immediately.