Jul 14 2026
Restaurants›Two Hands›Steak & Egg Recipe

Steak & Egg Recipe

Inspired by Two Hands
Time40m
Serves2

seared market cut wagyu steak,* hash brown, sunny egg,* mixed greens, french anchovy dressing

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Ingredients

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Steak

Hash Brown

Egg

Mixed Greens

French Anchovy Dressing

Method

Steak Preparation

  1. 1

    Season the Steak

    Pat the wagyu steak dry with paper towels. Season both sides generously with salt and black pepper.

  2. 2

    Sear the Steak

    Heat olive oil in a skillet over high heat. Once hot, add the steak and sear for about 3-4 minutes on each side for medium-rare. Remove from skillet and let it rest.

Hash Brown Preparation

  1. 3

    Prepare Potatoes

    Peel and grate the russet potatoes. Rinse the grated potatoes in cold water to remove excess starch, then drain and pat dry with paper towels.

  2. 4

    Fry Hash Browns

    Heat vegetable oil in a separate skillet over medium heat. Form the grated potatoes into patties and fry until golden brown and crispy, about 5-7 minutes on each side. Remove and season with salt.

Egg Preparation

  1. 5

    Cook the Eggs

    In a small non-stick skillet, melt butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 4 minutes.

Mixed Greens

  1. 6

    Prepare Mixed Greens

    Place mixed salad greens in a bowl and set aside.

French Anchovy Dressing

  1. 7

    Make the Dressing

    In a blender, combine anchovy fillets, Dijon mustard, red wine vinegar, garlic cloves, and olive oil. Blend until smooth, and season with salt and black pepper to taste.

Assembly

  1. 8

    Plate the Dish

    Slice the rested wagyu steak and place it on a plate alongside the crispy hash browns and sunny-side-up eggs. Add a generous portion of mixed greens and drizzle with the anchovy dressing.

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