Steak N' Eggs Recipe

Temper and season

Remove the 8 oz filet mignon from the refrigerator 30 minutes before cooking to bring to near room temperature. Pat dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing gently to adhere.

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl. Place the steak in the pan and sear undisturbed for 2-3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium-high, add 1 tablespoon butter, the thyme sprig and crushed garlic (if using). Tilt the pan and spoon the melted butter and aromatics over the steak continuously for 1-2 minutes to baste.

Finish to temperature and rest

For medium-rare, continue cooking in the pan or transfer to a 400°F (200°C) oven for 3-5 minutes until an instant-read thermometer reads 125–130°F (52–54°C). For medium, aim for 135°F (57°C). Remove steak to a cutting board, tent loosely with foil and rest 6–8 minutes before slicing.

Start the hash while the steak rests so everything finishes together. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 teaspoon butter. When the butter foams, add the diced potatoes in an even layer. Let them cook undisturbed for 3–4 minutes to get a golden crust, then stir or flip pieces to brown on other sides for another 4–6 minutes.

Add the diced onion and red bell pepper to the pan with the potatoes. Cook, stirring occasionally, until the vegetables are softened and potatoes are fork-tender, about 5–7 minutes more. Add 1 minced garlic clove, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; cook 30–60 seconds until fragrant.

If some potatoes are still too firm, cover the pan for 2 minutes to steam, then uncover and crisp for another 1–2 minutes. Stir in 1 tablespoon chopped fresh parsley, adjust seasoning to taste, and keep warm until plating.

Place halved cherry tomatoes in a small bowl. Add 1 teaspoon extra-virgin olive oil, 1/2 teaspoon red wine vinegar, 1 tablespoon chopped fresh basil (or parsley), and 1/2 teaspoon finely minced shallot if using. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Toss gently and let sit at room temperature for at least 10 minutes while other components finish; this allows flavors to meld.

Scoop out half a ripe avocado into a small bowl. Add 1/2 teaspoon fresh lime juice, 1/8 teaspoon kosher salt and a pinch of black pepper. Mash lightly with a fork until slightly chunky. Keep covered to prevent browning and set aside until plating.

When the steak is resting and hash is warm, heat a nonstick skillet over medium-low heat. Add 1 teaspoon butter and let it melt to foam. Crack 2 large eggs into the pan. For sunny-side up: cook gently without flipping until whites are set but yolks remain runny, about 3–4 minutes; cover the pan for 30–60 seconds at the end if the whites need a little more set. For over-easy: cook until whites set, flip carefully and cook 20–30 seconds more.

Season eggs with a pinch (about 1/8 tsp) salt and a few cracks of black pepper just before serving.

Slice the rested filet against the grain into 1/2-inch slices. On a warm plate, arrange a portion of potato hash to one side. Fan 3–4 slices of steak over or beside the hash. Spoon the marinated tomatoes alongside the steak and place the mashed avocado next to the potatoes.

Top the steak and hash with the cooked eggs (sunny-side up or over-easy). Garnish with microgreens or extra chopped parsley and serve with a lemon or lime wedge if desired. Serve immediately.