Steak & Eggs* - Gfo Recipe

Bring steak to room temperature

Remove the 8 oz. steak from the refrigerator and let sit covered for 20–30 minutes so it reaches room temperature. Pat both sides dry with paper towels.

Season both sides liberally with kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat.

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

Place the steak in the hot skillet and cook without moving: for medium-rare (recommended) cook about 3–4 minutes per side depending on thickness. For medium cook 4–5 minutes per side. Use an instant-read thermometer if available: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

During the last 1 minute of cooking, add 1 tablespoon unsalted butter and the herb sprig (if using). Tilt the pan and spoon the melted butter over the steak (basting) to develop flavor.

Transfer the steak to a cutting board, tent loosely with foil, and rest for 5–7 minutes before serving to allow juices to redistribute.

While the steak comes to room temperature, place the cubed potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Parboil until just tender when pierced with a fork, 5–7 minutes. Do not fully cook.

Drain potatoes thoroughly and let steam-dry for a couple of minutes to remove surface moisture—this helps them crisp up.

In a large skillet over medium-high heat, add 2 tablespoons vegetable oil. When hot, add the diced onion and optional diced green pepper. Sauté 2–3 minutes until softened.

Add the parboiled potato cubes in a single layer if possible. Let them cook undisturbed 3–4 minutes to form a golden crust. Flip and continue cooking another 3–4 minutes until most sides are browned and potatoes are cooked through.

Stir in smoked paprika, garlic powder, kosher salt, and black pepper. Taste and adjust seasoning. Cook another 1 minute to toast the spices. Remove from heat and sprinkle with chopped parsley if using.

Decide on egg style: sunny-side up, over-easy, scrambled, or poached are common. This recipe covers sunny-side/over-easy and scrambled. For either, complete the steak and home fries first so eggs are hot when served.

Sunny-side up / Over-easy

Heat a nonstick skillet over medium-low and add 1 tablespoon butter or a little oil. Crack 2 large eggs into a small bowl and gently slide into the skillet. Season with a pinch of salt and pepper. For sunny-side up cook until whites are set but yolks still runny, about 2–3 minutes. For over-easy gently flip with a spatula and cook 15–30 seconds on the second side for a slightly set surface with runny yolk.

Scrambled

Crack the eggs into a bowl, add 1/4 teaspoon salt and a pinch of pepper, and beat lightly. Heat the nonstick skillet over medium-low with 1 tablespoon butter. Pour eggs in and let set at the edges, stirring slowly with a spatula until soft curds form and eggs are cooked through but still moist, about 2–3 minutes.

Toast 2 slices of bread to your desired level. Spread butter while hot so it melts into the toast. If gluten-free is required, use gluten-free bread and toast in a separate toaster or oven.

On a warm plate, place a generous portion of home fries to one side. Slice the rested steak against the grain (optional) and place beside the potatoes or whole if preferred.

Place the eggs on the plate next to the steak. Add the toast on the side. Sprinkle chopped chives or parsley over the home fries and steak for color. Serve steak sauce or ketchup on the side if desired.

Serve immediately while steak and eggs are hot.