Steak & Eggs Recipe

Bring steak to room temperature

Pat the 6 oz top sirloin dry with paper towels and let sit at room temperature for 20–30 minutes. This helps even cooking.

Season both sides of the steak generously with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking lightly, about 3–5 minutes. Add 1 tbs neutral oil and swirl to coat.

Sear the steak 2–3 minutes on the first side without moving it to form a brown crust. Flip and add 1 tbs unsalted butter, the smashed garlic clove and the fresh thyme or rosemary (if using) to the pan.

Tilt the pan slightly and spoon the melted butter, herbs and garlic over the steak (basting) for another 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ±1–2 minutes for desired doneness.

Transfer steak to a cutting board or plate and tent loosely with foil. Rest for 5–7 minutes before slicing — this keeps juices in the steak.

Smashbrown (crispy smashed potato)

Preheat oven to 425°F (220°C) and lightly oil a rimmed baking sheet. Place the whole russet potato in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until fork-tender, about 20–25 minutes. Drain and let cool slightly.

Once cool enough to handle, halve or quarter the potato and place cut side down on the oiled baking sheet. Use a sturdy spatula or a fork to press down and flatten each piece to about 1/2" thick.

Brush or drizzle the flattened potatoes with 2 tbs neutral oil, dot with 1 tbs butter, and season with 1/2 tsp salt, 1/8 tsp black pepper and 2 tbs grated or finely diced onion.

Bake in the preheated oven 20–25 minutes, then broil 2–4 minutes until edges are deeply golden and crispy. Remove and keep warm.

Shredded Hashbrowns (pan-fried)

If using frozen shredded potato, thaw and squeeze excess moisture with a clean towel. If using fresh, grate the russet potato, place in a towel and squeeze out liquid; toss grated potato with 1 tsp flour to help bind and 2 tbs grated onion.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and 1 tbs butter. Spread the shredded potato into an even layer and press down with a spatula.

Cook undisturbed 4–6 minutes until bottom is deep golden and crisp. Flip in sections, press again and cook another 4–6 minutes. Season with 1/2 tsp salt and 1/8 tsp black pepper. Transfer to a plate and keep warm.

Decide on style: fried, scrambled or poached. For fried (sunny-side up or over-easy), heat a nonstick skillet over medium-low and add 1 tbs butter until foamy.

Crack 2 large eggs into a small bowl (one at a time) and gently slide into the skillet. Season with 1/8 tsp salt and a small pinch of black pepper.

For sunny-side up: cover the pan with a lid and cook 2–3 minutes until whites are set but yolks still runny. For over-easy: cook 2 minutes, flip gently and cook 20–30 seconds more. For scrambled: whisk eggs with 1/8 tsp salt, pour into melted butter over low heat, gently stir until soft curds form, about 2–3 minutes. For poached: simmer water with 1 tsp vinegar and poach 3–4 minutes.

Remove eggs to a plate and keep warm until ready to serve.

Toast one slice of your choice of bread until golden. Spread 1 tsp butter on the hot toast.

Slice the rested steak against the grain into 1/4"–1/2" slices. Arrange steak, chosen potatoes (smashbrowns or shredded hashbrowns), eggs and toast on a plate.

Garnish with chopped parsley if desired and serve immediately.