Wagyu Flat Iron And Eggs Recipe

Bring steak to room temperature

Remove the wagyu flat iron from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Generously season both sides of the steak with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Sear and baste

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. Place the steak in the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip the steak, add 1 tablespoon unsalted butter, the smashed garlic clove, and the thyme or rosemary. Tilt the pan and spoon the melted butter over the steak repeatedly (baste) for another 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time +/- 1–2 minutes depending on thickness and desired doneness.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes. Slice the steak thinly against the grain into 1/4-inch slices. Finish with a light sprinkle of flaky sea salt.

Par-cook potatoes (optional for faster crisping)

If you want crisper, faster potatoes, parboil diced potatoes in salted water for 5 minutes until just tender, then drain and dry thoroughly. If not parboiling, proceed with raw diced potatoes but increase cook time.

Cook onions and peppers

Heat a large skillet over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. When butter foams, add the diced onion and green pepper. Sauté 3–4 minutes until softened and translucent.

Crisp potatoes

Increase heat to medium-high and add remaining 1 tablespoon oil and the potatoes. Spread into an even layer and let cook undisturbed 3–4 minutes to develop a crust. Toss or flip the potatoes and continue to cook, pressing them into the pan occasionally, until golden and crisp all over, about 10–12 minutes total (longer if starting from raw).

Season and finish

Stir in smoked paprika, garlic powder, kosher salt, and black pepper. Cook 1 minute more. Taste and adjust seasoning. Remove from heat and stir in chopped parsley if using.

Choose style and prepare pan

Decide eggs any style: fried (sunny-side or over-easy), scrambled, or poached. For fried or scrambled: heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter until melted and foamy.

Fried eggs (sunny-side / over-easy)

Crack eggs into the pan without crowding. For sunny-side, cook gently until whites are set but yolks still runny, about 2–3 minutes. For over-easy, cook until whites set, gently flip with a spatula and cook 10–20 seconds more. Season with salt and pepper.

Scrambled eggs

Whisk eggs with a pinch of salt and pepper. Pour into the melted butter over low heat. Stir constantly with a spatula, folding curds until soft and creamy, about 2–3 minutes. Remove from heat just before fully set; residual heat will finish them.

Poached eggs

Bring a wide shallow saucepan of water with a splash of vinegar to a gentle simmer. Create a small vortex and gently slide in one egg at a time. Poach 3 minutes for runny yolk or 4–5 minutes for medium. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

Arrange a portion of breakfast potatoes on each plate (about half the skillet or ~1/2 lb total recipe divided by servings). Fan sliced wagyu flat iron over or beside the potatoes. Top with eggs cooked to order (one or two per person depending on appetite). Sprinkle chopped parsley and add a drop of hot sauce or steak sauce if desired.

Serve immediately while steak is warm and potatoes are crisp. Enjoy.