Steak & Eggs* Recipe

Bring steak to room temperature

Remove steaks from refrigerator 20–30 minutes before cooking; pat dry with paper towels.

Season both sides of steaks liberally with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper per steak (adjust to taste).

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add 2 tbs vegetable oil and swirl to coat.

When oil shimmers, add steaks and sear without moving 3–4 minutes until a deep brown crust forms. Flip and add 2 tbs unsalted butter, thyme sprigs, and crushed garlic to the pan.

Tilt pan and spoon the melted butter over steaks (baste) for 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Cook longer for desired doneness. Remove steaks to a cutting board and tent loosely with foil to rest 5–8 minutes; reserve pan drippings for gravy.

While steaks rest (or start earlier), cut potatoes into 1/2–3/4" dice. Pat dry to remove excess moisture.

Heat a large skillet over medium heat and add 2 tbs olive oil. When hot, add diced potatoes in a single layer if possible. Cook undisturbed 4–5 minutes to brown the first side.

Stir potatoes, add sliced onion, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder. Continue to cook, stirring occasionally, 10–12 minutes until potatoes are tender and crisped to your liking. If they brown too quickly, reduce heat to medium-low and cover for a few minutes to cook through.

Finish with 1 tbs chopped parsley, adjust seasoning to taste, and keep warm until plating.

After removing steaks, keep skillet over medium heat and carefully spoon out excess fat, leaving about 1 tbs and any browned bits (fond) in the pan.

Add 2 tbs unsalted butter to the pan and melt. Sprinkle 2 tbs flour into the butter and whisk constantly to make a roux, cooking 1–2 minutes until it turns a light golden brown (do not burn).

Gradually whisk in 1 cup beef stock, scraping up browned bits, until smooth. Bring to a gentle simmer, whisking to thicken, 2–3 minutes.

Remove pan from heat briefly and carefully stir in 2 tbs bourbon (flambé optional — if you prefer not to ignite, add off heat), 1 tsp Worcestershire sauce, 1/4 cup heavy cream, 1/2 tsp black pepper, and 1/4 tsp kosher salt. Return to low heat and simmer 1–2 minutes until glossy and coat-back on a spoon. Taste and adjust seasoning.

Keep warm. If gravy thickens too much, whisk in up to 1–2 tbs additional stock or water to reach desired consistency.

In a separate small nonstick skillet, melt 1 tbs butter over medium-low for sunny-side or over-easy eggs. Crack two eggs into the skillet and cook to your preferred style: for sunny-side, cook until whites are set but yolks still runny (about 2–3 minutes); for over-easy, cook 1–2 minutes then gently flip and cook 20–30 seconds more.

Season eggs lightly with a pinch of salt and pepper. Keep warm.

Slice rested steaks against the grain into 1/4"–1/2" slices. To serve, arrange rustic potatoes on plates, top with steak slices, place eggs on top or beside, and spoon bourbon gravy over the steak (and a little on the potatoes if desired). Garnish with chopped chives or parsley.