Jul 13 2026
Restaurants›The Milling Room›Steak And Eggs Recipe

Steak And Eggs Recipe

Inspired by The Milling Room
Time1h
Serves4

hand cut fries, Brussels, béarnaise sauce

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Ingredients

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Steak

Eggs

Hand Cut Fries

Brussels Sprouts

Béarnaise Sauce

Method

Prepare the Fries

  1. 1

    Cut the Potatoes

    Wash and cut the Russet potatoes into desired fry shape. Soak the fries in cold water for at least 30 minutes.

  2. 2

    Fry the Potatoes

    Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dry the soaked potatoes and fry in batches until golden brown and crispy, about 5-6 minutes per batch. Drain on paper towels and season with salt.

Cook the Brussels Sprouts

  1. 3

    Roast the Brussels Sprouts

    Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, toss with olive oil, salt, and pepper, and roast for 20-25 minutes until crispy and tender.

Make the Béarnaise Sauce

  1. 4

    Prepare the Base

    In a saucepan, combine shallots, white wine vinegar, and tarragon. Cook until reduced by half.

  2. 5

    Emulsify the Sauce

    In a bowl, whisk egg yolks with the reduced mixture. Place over a double boiler and whisk in melted butter until thickened. Season with salt.

Cook the Steak and Eggs

  1. 6

    Cook the Steak

    Season the ribeye steaks with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the steaks for about 4-5 minutes per side for medium-rare. Let rest.

  2. 7

    Fry the Eggs

    In the same skillet, add butter and fry the eggs to your liking (sunny-side up, over-easy, etc.).

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