Steak And Eggs* Recipe

Bring to room temperature

Remove the 10 oz flat-iron steak from the refrigerator 30–40 minutes before cooking to come to near room temperature. Pat dry with paper towels.

Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasoning into the meat.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tbsp neutral oil and swirl to coat.

Place the steak in the skillet and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3–4 minutes for medium-rare to medium (internal temperature about 130–135°F / 54–57°C). Adjust time slightly for desired doneness; for medium aim for 135°F.

During the final 1–2 minutes of cooking, reduce heat to medium, add 1 tbsp butter, the crushed garlic clove and herb sprig (if using). Tilt the pan and spoon the melted butter over the steak (basting) for extra flavor.

Remove steak to a cutting board, tent loosely with foil and rest for 5–7 minutes before slicing. Resting allows juices to redistribute.

While the steak is coming to room temperature, place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook for 5 minutes until just starting to soften but not falling apart. Drain and let steam dry for 2–3 minutes.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil. Once shimmering, add the par-cooked potatoes in a single layer. Let them sit undisturbed for 3–4 minutes to develop a crust.

Stir or toss the potatoes and add the diced onion and optional diced green pepper. Continue to cook, stirring occasionally, for 6–8 minutes until potatoes are golden and cooked through.

Season with 0.5 tsp paprika, 0.25 tsp garlic powder, 0.75 tsp kosher salt and 0.25 tsp black pepper. Taste and adjust seasoning. Stir in 1 tbsp chopped fresh parsley if using. Keep warm until plating.

When the steak has about 3–4 minutes remaining to rest (or when home fries are warm), heat a small nonstick skillet over medium-low heat and add 1 tsp butter or oil.

Crack 2 large eggs into the skillet and cook to desired style: - Sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks still runny. Cover briefly if needed to finish whites. - Over-easy/medium/ hard: cook until whites set, flip gently and cook 10–20 seconds for over-easy, 30–45 seconds for over-medium, 60+ seconds for over-hard. Season with 1/4 tsp salt and a pinch of black pepper.

Remove eggs to plate and keep warm.

Combine 1 cup mixed bite-sized fresh fruit in a bowl. If desired, toss gently with 1/2 tsp fresh lemon juice to brighten flavors. Keep chilled or at cool room temperature until plating.

Slice the rested flat-iron steak against the grain into 1/4-inch slices. Arrange slices on a plate.

Place the 2 eggs any style beside the steak, set a portion of home fries on the plate and add the fresh fruit on the side or in a small ramekin. Spoon any resting butter from the steak pan over the sliced steak if desired.

Serve immediately.