Steak Hb Recipe

Marinate and rest

Pat the steak dry with paper towels. Rub 1 tbs olive oil over both sides. Season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Let rest at room temperature for 20–30 minutes while you prepare other components.

Cook

Heat a heavy skillet or cast-iron pan over high heat until smoking lightly. Add the steak and sear 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time for thickness and preferred doneness. For a grill, preheat to high and grill similar timing. Transfer steak to a cutting board and tent loosely with foil; rest 7–10 minutes before slicing thinly against the grain.

Preheat oven to 425°F (220°C). Halve any larger baby potatoes so pieces are about even. In a bowl, toss 1 lb potatoes with 2 tbs olive oil, 1 tsp chopped rosemary, 3/4 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet.

Roast on the middle rack 20–25 minutes, turning once halfway, until golden and crisp on the outside and tender inside. If you want extra crispiness, finish under the broiler 1–2 minutes while watching closely. Keep warm.

Slice 1 large yellow onion into 1/4-inch rings and separate into individual rings. Toss rings in a bowl with 1/4 cup all-purpose flour, 1/2 tsp salt and 1/4 tsp black pepper until lightly coated.

Heat 1/2 cup vegetable oil in a medium skillet over medium-high heat until shimmering (or to 350°F if using a thermometer). Add onion rings in batches, frying 2–3 minutes per side until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined plate to drain. Season immediately with a pinch of salt. Keep warm on a low oven if desired.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp finely minced chipotle in adobo (start with less and adjust for heat), 1 tsp lime juice, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and taste; adjust lime, chipotle or salt as needed. Chill until ready to serve.

When ready to assemble, heat a nonstick skillet over medium-low and add 1 tbs butter. Crack 2 large eggs into the pan and cook until whites are set but yolks remain runny, about 3–4 minutes for sunny-side up. For over-easy, cook until whites set then gently flip and cook 10–20 seconds. Season with 1/4 tsp salt and 1/4 tsp pepper.

Brush both sides of the pre-cooked waffle with 1/2 tbs butter or oil. Heat a grill pan or cast-iron skillet over medium-high and grill the waffle 1–2 minutes per side until warmed through and grill marks appear. Keep warm.

On a plate or a warm skillet, place the grilled waffle as the base. Arrange sliced rested steak over the waffle. Spoon a generous dollop of chipotle aioli alongside or drizzle lightly over the steak. Place a small pile of roasted potatoes to one side and top the steak with fried onions. Gently place the fried eggs on top of the steak (or to the side).

Finish with a sprinkle of chopped fresh parsley and an optional squeeze of lemon. Serve immediately so eggs remain runny and steak stays warm.