Steak & Eggs (gf) Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Toss potatoes with 1.5 tbs olive oil, 0.5 tsp garlic powder, 0.5 tsp smoked paprika, 0.75 tsp kosher salt and 0.5 tsp black pepper in a bowl until evenly coated.

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

If desired, sprinkle with 1 tbs chopped fresh parsley after roasting. Keep warm while you cook the other components.

Remove steaks from refrigerator 20–30 minutes before cooking to come toward room temperature; pat dry with paper towels.

Season both sides of 2 beef tenderloin steaks with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs olive oil and swirl to coat.

Place steaks in skillet and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and add 1 tbs unsalted butter, 2 smashed garlic cloves, and 2 thyme sprigs to the pan.

Tilt the pan slightly and spoon melted butter, garlic and thyme over the steaks (baste) for another 2.5–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time ±1–2 minutes for desired doneness.

Transfer steaks to a cutting board, tent loosely with foil and rest for 5–7 minutes before serving to allow juices to redistribute.

While steaks rest (or concurrently if you have a second burner), heat a large skillet over medium heat and add 1 tbs olive oil + 0.5 tbs unsalted butter.

Add 1 minced garlic clove and sauté 20–30 seconds until fragrant but not browned.

Add 6 cups baby spinach in batches, stirring and turning until wilted — about 2–3 minutes total. Season with 0.25 tsp kosher salt, 0.25 tsp black pepper and finish with 0.5 tsp fresh lemon juice if using.

Remove from heat and keep warm.

Crack 4 large eggs into a bowl, add 2 tbs milk or cream, 0.5 tsp kosher salt and 0.25 tsp black pepper. Whisk vigorously until homogenous and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tbs unsalted butter. When butter is melted and foamy but not browned, pour in the eggs.

Let eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding the curds toward the center. Cook slowly, folding occasionally, until soft curds form but eggs remain slightly glossy — about 2–3 minutes total.

Remove from heat a moment before fully set (carryover heat will finish them). Taste and adjust seasoning. Garnish with 1 tsp chopped chives if desired.

Divide roasted potatoes between two plates. Place a rested steak beside the potatoes and spoon any resting juices over the steak. Add a generous portion of sautéed spinach and a serving of scrambled eggs.

Serve immediately while hot.