Steak and Eggs
This steak and eggs recipe brings together bold flavorst in every bite. Seared steak, creamy eggs and crispy potatoes with a drizzle of pesto or salsa make it a satisfying start to the day.
Servings: 2
Equipment
- Cast Iron Skillet or Heavy Frying Pan
Ingredients
- 1 Pound baby potatoes quartered
- 2 Tablespoons olive oil
- 1 Tablespoon garlic minced
- ¼ Cup Parmesan cheese freshly shredded
- 1 Teaspoon Italian seasoning or your favorite seasoning blend
- 2 steaks 8 to 12 Ounces each, ribeye, sirloin or New York strip
- 1 to 2 Teaspoons steak seasoning optional
- 4 Tablespoons butter
- 4 eggs large
- salt and black pepper to taste
To Serve
- 2 Tablespoons pesto or salsa optional
- fresh parsley chopped
- fresh tomatoes halved or quartered depending on size, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
Roast the Potatoes
- In a mixing bowl, toss the quartered potatoes with olive oil, minced garlic, Parmesan, Italian seasoning, salt, and pepper until evenly coated.
- Spread them on the prepared baking sheet in a single layer and roast for 25 to 30 minutes, tossing halfway through, until crispy and golden brown.
Cook the Steak
- While the potatoes roast, pat the steaks dry with paper towels. Season both sides generously with steak seasoning, salt, and pepper.
- Heat a cast iron skillet over medium-high heat. Add 2 tablespoons of butter.
- When melted and sizzling, place the steaks in the skillet and sear for 3 to 4 minutes per side, depending on thickness, until they reach your desired doneness.
- Reduce the heat slightly and add 1 more tablespoon of butter. Spoon the melted butter over the steaks for extra flavor.
- Transfer the steaks to a plate and let them rest for 5 minutes to retain their juices.
Fry the Eggs
- In the same skillet, melt the remaining tablespoon of butter over medium heat.
- Crack in the eggs and cook them to your liking - sunny-side-up, over-easy or scrambled - seasoning with a little salt and pepper.
Assemble and Serve
- Plate the steaks with the eggs and roasted potatoes on the side. Add tomatoes if using.
- Drizzle each steak with pesto or salsa and sprinkle fresh parsley over everything for a beautiful, flavorful finish.
Notes
Room temperature steaks: Let them sit out before cooking for an even sear.
Avoid crowding: Give the steaks space in the pan so they brown properly.
Best skillet: I love using a cast iron skillet, but a nonstick skillet or stainless steel skillet with a good splash of oil would work too.
Perfect potatoes: If the potatoes brown too quickly, move them to a lower rack in the oven.
Rest before slicing: Keeps the meat juicy and tender.
Reuse leftovers: Turn extra potatoes into corned beef hash or a breakfast hash the following day.
Avoid crowding: Give the steaks space in the pan so they brown properly.
Best skillet: I love using a cast iron skillet, but a nonstick skillet or stainless steel skillet with a good splash of oil would work too.
Perfect potatoes: If the potatoes brown too quickly, move them to a lower rack in the oven.
Rest before slicing: Keeps the meat juicy and tender.
Reuse leftovers: Turn extra potatoes into corned beef hash or a breakfast hash the following day.
Nutrition
Calories: 974kcal | Carbohydrates: 45g | Protein: 67g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.04g | Cholesterol: 477mg | Sodium: 489mg | Potassium: 1770mg | Fiber: 6g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 46mg | Calcium: 308mg | Iron: 8mg
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