Steak And Eggs Recipe

Bring steak to room temperature

Remove the 8 oz New York strip from the refrigerator 20–30 minutes before cooking so it cooks evenly.

Pat the steak dry with paper towels. Season both sides generously with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp garlic powder, pressing the seasoning into the meat.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon vegetable oil and swirl to coat.

Carefully place the steak in the hot pan. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter and an optional sprig of thyme or rosemary to the pan.

Tilt the pan slightly and spoon the melted butter over the steak continuously (baste) for 2–3 minutes for medium-rare (internal temp 125–130°F / 51–54°C). For medium, cook an additional 1–2 minutes. Use a digital thermometer for best accuracy.

Transfer 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 comes to room temperature, place the diced potatoes into a pot, cover with cold water, add a pinch of salt, bring to a simmer, and cook for 6–8 minutes until just tender but not falling apart. Drain and pat dry. (Parboiling speeds cooking and helps a crisp exterior.)

Heat a 10–12 inch skillet over medium-high heat and add 1.5 tablespoons oil. When shimmering, add the parboiled potatoes in a single layer. Let cook undisturbed for 3–4 minutes to get a golden crust.

Add the diced yellow onion and optional diced bell pepper, toss, and continue to cook, stirring occasionally, until potatoes are browned and cooked through, about 6–8 more minutes.

Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder. Stir to coat and cook another minute. Taste and adjust seasoning if needed.

Remove from heat and stir in 1 tablespoon chopped fresh parsley, if using. Keep warm until plating.

Decide eggs style: fried sunny-side up, over-easy, over-medium, or scrambled. For fried eggs: heat a 8–10 inch nonstick skillet over medium-low and add 1 teaspoon unsalted butter until melted and foamy.

Crack 2 large eggs into a small bowl (or directly into the pan). For sunny-side up, gently slip eggs into the pan, cover with a lid, and cook 2–3 minutes until whites are set but yolks still runny. For over-easy/over-medium, cook until whites set, gently flip with a spatula and cook 15–30 seconds (over-easy) or 45–60 seconds (over-medium). For scrambled, whisk eggs with 1/4 tsp salt and 1/8 tsp pepper, pour into pan, and stir gently until just set.

Season the eggs with a pinch of salt and pepper to taste. Remove from heat and keep warm.

Toast 2 slices of your chosen bread until golden. Butter lightly while warm.

Plate components: place a portion of breakfast potatoes to one side, arrange sliced steak next to potatoes, and set the eggs on top or alongside the steak. Add toast on the side. If ordered, include the bell peppers & onions mixed into the potatoes (ingredient included above as optional).

Garnish with extra black pepper or chopped parsley if desired. Serve immediately.