Texas Wagyu Steak & Eggs* Recipe

Bring to room temperature

Pat the 6 oz Texas Wagyu sirloin dry with paper towels. Let rest at room temperature for 20–30 minutes so it cooks evenly.

Season

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

Sear the steak

Heat a heavy skillet (cast-iron preferred) over medium-high heat until smoking. Add 1 tbs neutral oil and swirl to coat. Place steak in the pan and sear without moving for 2 minutes to form a crust.

Finish with butter

Flip the steak and add 1 tbs unsalted butter and optional thyme. Tilt the pan and spoon melted butter over the steak (baste) for 1–2 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time 1–2 minutes more for desired doneness.

Rest

Transfer steak to a cutting board and let rest for 5–7 minutes before slicing to retain juices.

While steak rests (or earlier), preheat oven to 425°F (220°C). Halve or leave small fingerlings whole so pieces are roughly uniform. Toss 8 oz fingerling potatoes with 1 tbs extra-virgin olive oil, 1 clove minced garlic, 1 tsp chopped rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway, until golden and tender when pierced with a fork.

If you prefer pan-roasted potatoes, heat a skillet over medium-high, add oil, and cook cut potatoes 10–12 minutes turning to brown and finish covered 5 minutes until tender.

Using a nonstick skillet, heat over low–medium heat and add 1 tsp unsalted butter. When butter melts and foam subsides but before browning, crack 2 pasture-raised eggs into the pan.

Cook sunny-side up gently: cover pan with a lid to set the whites but keep yolks runny, about 2–3 minutes depending on heat. Season with a pinch of salt and pinch of pepper. For a slightly set top without covering, spoon a little hot butter/oil over the whites carefully.

Remove eggs to a warm plate and keep warm while plating steak and potatoes.

In a small bowl whisk together 1 tbs extra-virgin olive oil, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, and 1/2 tsp salt and pepper until emulsified.

Toss 1 cup mixed salad greens with 4 halved cherry tomatoes, 1/4 cup thinly sliced cucumber, and 1 tbs thinly sliced red onion. Add dressing and toss lightly to coat.

Taste and adjust seasoning if needed.

Slice the rested steak against the grain into 1/4" slices and arrange on plate. Place the sunny-side up eggs beside the steak and arrange roasted fingerling potatoes adjacent to the steak.

Add the dressed house salad to the plate. Sprinkle 1 tsp chopped parsley over potatoes and steak, and serve with a lemon wedge on the side.

Serve immediately so eggs remain runny and steak is warm.