Steak and Eggs with Home Fries

Energy-giving steak and eggs with crispy home fries – a hearty, protein-packed brunch to kickstart your day!

1. 1

   Prepare Steak and Potatoes

   • Remove steaks from the refrigerator 20-30 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
   • Pat the steaks completely dry with paper towels. A dry surface is key to a good sear.
   • Season both sides of the steaks generously with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp garlic powder.
   • While the steaks rest, scrub and dice the potatoes into uniform 1/2-inch cubes.
2. 2

   Cook the Breakfast Potatoes

   • Heat 2 tbsp olive oil and 2 tbsp of butter in a large cast-iron skillet over medium-high heat.
   • Once the butter is melted and foaming, carefully add the diced potatoes in a single layer. Avoid overcrowding the pan.
   • Season the potatoes with the remaining 0.5 tsp salt and 0.5 tsp black pepper.
   • Cook for 10-12 minutes, turning occasionally, until the potatoes are golden brown, crispy, and tender on the inside.
   • Remove the potatoes from the skillet with a slotted spoon and set aside on a plate, keeping them warm.
3. 3

   Sear the Steak

   • Wipe the skillet clean if needed, and return to high heat. Add the remaining 2 tbsp of butter.
   • Once the butter is melted and just beginning to smoke, carefully place the seasoned steaks in the hot pan.
   • Sear for 3-4 minutes per side for a perfect medium-rare (internal temperature of 130-135°F / 54-57°C). Adjust time for your preferred doneness.
   • Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5-10 minutes before slicing. This is crucial for a juicy steak.
4. 4

   Cook the Eggs

   • Reduce the skillet heat to medium-low. There should be flavorful steak drippings and butter left in the pan.
   • Carefully crack the 8 eggs into the skillet, giving them space.
   • Cook for 2-3 minutes for sunny-side-up (set whites, runny yolk). You can cover the pan with a lid for the last minute to help the tops of the whites cook.
   • Season the eggs with a final pinch of salt and pepper.
5. 5

   Assemble and Serve

   • Slice the rested steak against the grain into thick strips, or serve each portion whole.
   • Divide the steak, crispy potatoes, and two eggs among four plates.
   • Garnish with fresh chopped parsley for a touch of color and freshness.
   • Serve immediately and enjoy.