Steak & Eggs Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the baby potatoes with 1 tbsp olive oil, 1 tbsp melted butter (or softened), 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper so they are evenly coated. Spread in a single layer with cut sides down where possible.

Roast the potatoes for about 25–30 minutes, tossing once at 15 minutes, until golden and fork-tender. Keep warm when done and tent loosely with foil.

Bring to room temperature and season

Pat the beef tenderloin steaks dry with paper towels. About 20 minutes before cooking, season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temperature while the oven/potatoes heat and you prepare other components.

Sear and baste

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tbsp olive oil. When shimmering, add the steaks and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 2 tbsp butter, the smashed garlic cloves and herb sprigs. Tilt the pan and spoon the melted butter over the steaks, basting for 1–2 minutes.

For medium-rare, continue cooking another 2–3 minutes while basting (internal temp ~125–130°F / 52–54°C). Adjust time for desired doneness. Remove steaks to a cutting board and tent loosely with foil for 5–7 minutes to rest (carryover will bring temp up a few degrees). Reserve pan juices for optional finishing.

Cook spinach briefly

While steaks are resting, heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant but not browned. Add the 5 oz baby spinach in batches if needed, tossing until just wilted, about 1–2 minutes. Season with 1/4 tsp salt and a squeeze (1/2 tbsp) of lemon juice if using. Remove from heat and keep warm.

Mix eggs

Crack 4 large eggs into a bowl, add 2 tbsp milk or cream, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until homogenous and slightly frothy.

Cook low and slow

Heat a nonstick skillet over medium-low heat and add 1 tbsp butter. When the butter is melted and foaming gently, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then using a rubber spatula, gently push curds from the edges toward the center, forming soft folds. Continue cooking slowly, folding every few seconds until eggs are creamy and slightly wet — about 2–4 minutes total. Remove from heat while still slightly softer than you want; residual heat will finish them. Stir in chopped chives if using.

Slice the rested steaks against the grain if desired. Divide roasted potatoes, scrambled eggs and sautéed spinach between two plates. Place steak slices or whole steaks on each plate and spoon any reserved pan juices or a small pat of butter over the steak.

Garnish with chopped parsley and a light sprinkle of red pepper flakes if desired. Serve immediately.