Steak & Eggs Recipe

Bring steak to room temperature & season

Remove the New York strip from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper; press the seasoning into the meat.

Sear and finish steak

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot, about 4–5 minutes. Add 1 tablespoon vegetable oil and swirl. Add the steak and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium and add 1 tablespoon butter, thyme sprigs and smashed garlic to the pan. Tilt the pan and spoon the melted butter over the steak (baste) for another 1–2 minutes, until internal temperature reaches 125–130°F for medium-rare (adjust to desired doneness). Remove steak to a cutting board and rest loosely tented with foil for 6–8 minutes before slicing.

Par-cook potatoes

If you want a faster hash, place diced potatoes in cold salted water, bring to a boil and simmer 4–5 minutes until just tender but not falling apart. Drain and pat dry. (If short on time, you can skip boiling and cook a bit longer in the pan.)

Cook the hash

Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. When hot, add diced potatoes in a single layer (work in batches if needed) and let brown undisturbed 4–5 minutes. Stir and continue to cook, adding the diced onion and red bell pepper. Cook 6–8 minutes more, stirring occasionally, until potatoes are golden and crisp and onions are translucent. Add minced garlic, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper and cook 30–60 seconds more. Stir in chopped parsley and remove from heat. Keep warm until plating.

Cook eggs to order

About 5 minutes before serving, heat a small nonstick skillet over medium-low. Add 1 teaspoon butter and let melt. Crack 2 eggs into the pan and cook to your preference: sunny-side up (cover for 1–2 minutes to set whites), over-easy (cook 2 minutes then flip and 20–30 seconds), or scrambled (beat eggs with a pinch of salt and pepper, pour in and gently scramble until just set). Season with a pinch of salt and pepper and remove from heat.

Prepare vegetables

While steak rests and potatoes finish, warm a small skillet over medium heat. Add 1 tablespoon olive oil. Add halved cherry tomatoes and the blanched seasonal vegetables. Sauté 1–2 minutes just to warm and lightly blister the tomatoes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

Toast the bread

Toast 2 slices of bread until golden (toaster or skillet). Spread softened butter on the hot toast and set aside.

Slice the rested steak against the grain into 1/4-inch slices. On each plate place a portion of potato hash, arrange the steak slices beside it and place the cooked eggs on or near the steak as desired.

Add the sautéed tomatoes and seasonal vegetables to the plate. Place the buttered toast to the side.

Crumble 2 tablespoons Belle Chévre goat cheese over the potato hash and a little over the steak if desired. Sprinkle chopped chives or parsley over the eggs and potatoes. Serve with a lemon wedge on the side for an optional bright squeeze over the vegetables or steak.

Serve immediately while steak and eggs are warm.