Steak* & Eggs Recipe

Remove the steak from the refrigerator 30 minutes before cooking so it comes to near room temperature. Pat dry with paper towels.

Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Press the seasoning into the meat.

Heat a cast-iron skillet or grill over high heat until very hot (about 5 minutes). Brush the steak lightly with 1 tbsp olive oil.

Place the steak on the hot skillet or grill. For medium-rare (about 130–135°F final), cook 3–4 minutes per side, flipping once. Adjust time for desired doneness: 2–3 minutes per side for rare, 4–5 for medium.

During the last 1–2 minutes of cooking, add 1 tbsp butter, the crushed garlic clove and thyme sprig to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak continuously (basting) for flavor and a glossy finish.

Remove the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes before slicing against the grain into 1/4–1/2 inch slices.

While the steak rests (or earlier), prepare the potatoes: scrub and peel if desired. Cut the potato into 1/2-inch dice so pieces cook evenly.

Thinly slice the 1/4 yellow onion.

Heat a large nonstick or stainless skillet over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp butter. Once shimmering and butter is melted, add the diced potatoes in a single layer if possible. Let them sear without stirring for 3–4 minutes to form a golden crust.

Stir and continue to cook, allowing potatoes to brown and crisp, about 10–12 minutes total; reduce heat to medium if they brown too quickly. Add the sliced onion about halfway through cooking so it softens and caramelizes with the potatoes.

When potatoes are fork-tender and nicely browned, sprinkle 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper. Stir to combine and cook 1 more minute to bloom the spices.

Turn off the heat, stir in 1 tbsp chopped fresh parsley. Keep warm until plating.

Heat a small nonstick skillet over medium-low heat. Add 1 tsp butter and let it melt, coating the pan.

Crack 2 large eggs into a small bowl (or directly into the pan) and slide into the skillet. For sunny-side-up: cook undisturbed until whites are set and yolks still runny, about 3–4 minutes; cover the pan briefly (30–60 seconds) if the whites need finishing. For over-easy/medium/ hard: cook until whites set, flip gently and cook 20–30 seconds for over-easy, 45–60 seconds for over-medium, 1.5–2 minutes for over-hard.

Season eggs with a small pinch of salt (about 1/8 tsp) and a pinch of black pepper. Remove eggs to plate.

Arrange a portion of fried potatoes on the plate, place sliced steak alongside, and top with the two eggs cooked to order.

Optional: squeeze the lemon wedge lightly over the steak for a bright finish.

Serve immediately while steak is warm and eggs are hot.