Tin Roof Bistro Steak And Eggs Recipe

Bring steak to room temperature

Remove hanger steak from refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season

Generously season both sides of the steak with kosher salt and freshly ground black pepper, pressing lightly to adhere.

Sear and roast

Heat a heavy cast-iron skillet over high heat until smoking. Add 1 tablespoon olive oil. When shimmering, add steak and sear undisturbed for 3 minutes to develop a crust. Flip, add 1 tablespoon butter, smashed garlic clove, and thyme sprigs to the pan. Baste the steak with the melted seasoned butter for 2–3 minutes while finishing to your desired doneness (medium-rare: internal temp 125–130°F / 52–54°C; medium: 135°F / 57°C). Total cook time will be about 5–8 minutes depending on thickness.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes. Slice against the grain into 1/4-inch slices just before serving.

Par-cook potatoes

Place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook for 6–8 minutes until just tender but not falling apart. Drain well and spread on a tray to steam-dry for 5 minutes.

Sauté vegetables

In a large skillet over medium-high heat, add 2 tablespoons vegetable oil and 1 tablespoon butter. When hot, add diced onion and red bell pepper. Sauté 3–4 minutes until softened and beginning to color. Add minced garlic and cook 30 seconds.

Crisp potatoes

Add the drained potatoes to the skillet in a single layer. Press lightly and let cook undisturbed 3–4 minutes to develop a golden crust. Stir or flip and continue to cook another 4–6 minutes until potatoes are crisp outside and tender inside. Season with smoked paprika, kosher salt, and freshly ground black pepper. Stir in chopped parsley and remove from heat.

Beat eggs

In a bowl whisk together 4 large eggs, 2 tablespoons whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until homogenous and slightly foamy.

Low-and-slow scramble

Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When the butter is melted and foaming but not browning, pour eggs into the pan. Using a rubber spatula, stir gently and continuously, scraping the pan, until eggs begin to set into soft curds, 3–5 minutes. Remove from heat when still slightly creamy — carryover will finish them. Stir in 1 tablespoon chopped chives. Taste and adjust seasoning.

Reduce vinegar

In a small saucepan combine 1 tablespoon white wine vinegar, 1 tablespoon dry white wine, minced shallot, and half the chopped tarragon. Simmer over medium heat until reduced to about 1 teaspoon of liquid. Strain into a heatproof bowl and discard solids. Let the reduction cool slightly.

Whisk over double boiler

Set a heatproof bowl over a pot of gently simmering water (bain-marie) making sure the bowl does not touch the water. Add 3 egg yolks and the warm reduction. Whisk constantly until mixture thickens and becomes ribbon-like, about 3–4 minutes. Remove from heat.

Emulsify with butter

Slowly drizzle in the 6 tablespoons warm melted butter in a thin stream while whisking constantly to create a thick, glossy emulsion. If sauce becomes too thick, whisk in a teaspoon of warm water. Stir in remaining chopped tarragon, 1/4 teaspoon kosher salt, and a pinch of pepper. Keep warm until serving (do not overheat or it will break).

In a small bowl combine 1/4 cup mayonnaise, 1 teaspoon grated garlic, 1 teaspoon lemon juice, 1/2 teaspoon olive oil, and 1/8 teaspoon kosher salt. Whisk until smooth and refrigerate until ready to plate. Taste and adjust lemon or salt to preference.

Assemble

Divide country potatoes between two plates. Arrange sliced hanger steak alongside or over the potatoes. Spoon warm béarnaise over the steak (or serve on the side). Place a generous portion of soft scrambled eggs on each plate. Add a small dollop of garlic aioli beside the potatoes.

Garnish

Sprinkle snipped fresh chives over the eggs and flaky sea salt over the steak. Serve immediately.