Steak And Eggs Platter Recipe
sliced blackened choice ribeye, two eggs, hollandaise and home fries
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Ingredients
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Steak
Home Fries
Hollandaise
Eggs & Finishing
Method
Steak
- 1
Season steak
Pat the ribeye dry with paper towels. Mix salt, black pepper, smoked paprika, garlic powder and onion powder and rub evenly over both sides of the steak. Let rest at room temperature for 20–30 minutes if time allows.
- 2
Cook steak
Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add neutral oil and swirl. Place steak in the pan and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter; baste and cook another 2–3 minutes for medium-rare (internal ~130–135°F / 54–57°C). Adjust time for thickness and desired doneness.
- 3
Rest and slice
Transfer steak to a cutting board, tent loosely with foil and rest 8–10 minutes. Slice thinly across the grain into 1/4-inch slices just before plating.
Home Fries
- 4
- 5
Sauté vegetables
While potatoes cook, heat a large skillet over medium-high heat and add olive oil. Add diced onion and bell pepper and sauté 3–4 minutes until softened and beginning to brown.
- 6
Crisp potatoes
Add the drained potatoes to the skillet in a single layer. Cook without stirring 3–4 minutes to form a crust, then stir and continue to cook 6–8 minutes, stirring occasionally, until golden and crisp. Add minced garlic, paprika, thyme, salt and pepper in the last 1–2 minutes and toss to coat. Keep warm until plating.
Hollandaise
- 7
Set up a double boiler
Bring 1–2 inches of water to a simmer in a medium saucepan. Place a heatproof bowl over the pan (water should not touch the bowl). Reduce heat so water simmers gently.
- 8
- 9
Emulsify with butter
Very slowly drizzle the hot melted butter into the yolks while whisking constantly to create a smooth, thick emulsion. If the sauce becomes too thick, whisk in a teaspoon of warm water or a few drops of lemon juice. Season with salt and cayenne/hot sauce. Keep warm over the warm (not boiling) water, or transfer to a thermos or warm bowl. If the sauce breaks, whisk in a teaspoon of cold water to bring it back, or start with a tablespoon of hot water and slowly reintroduce the broken sauce while whisking.
Eggs & Finishing
- 10
Poach or fry eggs
For poached: bring a wide shallow pot of water to a gentle simmer, add the teaspoon of vinegar, swirl the water, and slip each cracked egg into the center. Poach 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towel. For fried: heat a small skillet over medium heat with 1 tsp butter or oil and fry eggs to desired doneness (sunny-side up or over-easy).
- 11
