Jun 09 2026
Restaurants›The Parlay Kitchen + Cocktails›Steak + Eggs* Recipe

Steak + Eggs* Recipe

Inspired by The Parlay Kitchen + Cocktails
Time40m
Serves1

10 oz hand cut ribeye served with 2 eggs any style, country potatoes & choice of toast.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Eggs

Country Potatoes

Toast

Method

Steak

  1. 1

    Prepare the Steak

    Season the ribeye steak with salt and black pepper on both sides.

  2. 2

    Cook the Steak

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the ribeye steak and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

  3. 3

    Rest the Steak

    Remove the steak from the skillet and let it rest on a plate for about 5 minutes before slicing.

Eggs

  1. 4

    Prepare the Eggs

    In the same skillet, reduce the heat to medium and add butter. Once melted, crack the eggs into the skillet.

  2. 5

    Cook the Eggs

    Cook the eggs to your preference (sunny-side up, over-easy, scrambled, etc.). This should take about 3-4 minutes.

Country Potatoes

  1. 6

    Prepare the Potatoes

    Wash and dice the russet potatoes into small cubes.

  2. 7

    Cook the Potatoes

    In a separate skillet, heat olive oil over medium heat. Add the diced potatoes and season with garlic powder, paprika, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until golden brown and tender.

Toast

  1. 8

    Toast the Bread

    While the potatoes are cooking, toast the slices of bread to your liking.

  2. 9

    Butter the Toast

    Spread butter on the warm toast.

More from The Parlay Kitchen + Cocktails