Steak & Eggs with Roasted Potatoes and Fresh Herbs Recipe
Introduction
Steak and eggs is a classic, hearty dish perfect for breakfast, brunch, or any meal of the day. This recipe features a juicy New York strip steak seared to perfection and paired with perfectly cooked eggs. It’s simple, satisfying, and packed with flavor.
Ingredients
- 1 1″-thick New York strip steak (about 13 oz.)
- 2 tbsp. vegetable oil, divided
- 1 tsp. Kosher salt, plus more for seasoning to taste
- 1 tsp. freshly ground black pepper, plus more for seasoning to taste
- 3/4 tsp. smoked paprika, plus more for seasoning to taste
- 2 tbsp. butter
- 4 eggs
- Roasted potatoes, for serving
- Parsley, for serving
- Dill, for serving
Instructions
- Step 1: Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. This helps it cook evenly.
- Step 2: Rub the steak with 1 tablespoon of vegetable oil. Season all over with 1 ½ teaspoons of salt, 1 teaspoon of pepper, and ¾ teaspoon of smoked paprika.
- Step 3: Heat a medium cast iron skillet over medium-high heat. Add the steak and cook, flipping once, until a deep golden crust forms on both sides, about 5 minutes total.
- Step 4: Reduce the heat to medium-low and add the butter to the pan. Carefully tilt the skillet so the butter pools, then baste the steak continuously with the melted butter using a spoon. Flip the steak and repeat. Cook for 2 to 3 minutes more. Use a meat thermometer to check doneness: 120-125°F for medium rare or 130°F for medium.
- Step 5: Transfer the steak to a cutting board and let it rest for about 10 minutes to retain juices.
- Step 6: Meanwhile, heat the remaining vegetable oil in a nonstick skillet over medium heat until shimmering. Crack eggs into the pan and cook for 3 to 4 minutes until whites are set and edges begin to brown. Remove and season with salt and pepper.
- Step 7: Slice the steak into 1-inch strips on a bias, cutting against the grain for tenderness.
- Step 8: Serve the steak strips with eggs and roasted potatoes. Garnish with parsley and dill, and season with additional salt, pepper, and smoked paprika to taste.
Tips & Variations
- Letting the steak rest after cooking ensures it stays juicy and tender.
- Use a meat thermometer for precise doneness to avoid overcooking.
- For extra flavor, add a splash of Worcestershire sauce or garlic to the butter when basting.
- Swap roasted potatoes for sautéed mushrooms or fresh greens for a lighter side.
Storage
Store any leftover steak and eggs in an airtight container in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat to prevent drying out, and warm eggs separately or enjoy cold if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak?
Yes, other steaks like ribeye or sirloin work well. Adjust cooking times slightly based on thickness and fat content.
How do I get the eggs just right?
Cook eggs over medium heat until whites are set but yolks remain runny for classic steak and eggs. For firmer yolks, cook a little longer or flip for over-easy eggs.
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Steak & Eggs with Roasted Potatoes and Fresh Herbs Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
Description
A classic and hearty Steak & Eggs recipe featuring a perfectly seared New York strip steak paired with pan-fried eggs and roasted potatoes, garnished with fresh herbs for a satisfying breakfast or brunch dish.
Ingredients
Scale
Steak
- 1 1″-thick New York strip steak (about 13 oz.)
- 1 tbsp. vegetable oil
- 1 ½ tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- ¾ tsp. smoked paprika, divided
- 2 tbsp. butter
Eggs
- 2 eggs
- 1 tbsp. vegetable oil
- Salt, to taste
- Black pepper, to taste
Serving
- Roasted potatoes, for serving
- Parsley, for garnish
- Dill, for garnish
Instructions
- Bring Steak to Room Temperature: Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
- Season Steak: Rub the steak with 1 tablespoon of vegetable oil. Then season all over with 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and ¾ teaspoon smoked paprika.
- Initial Sear: Heat a medium cast iron skillet over medium-high heat. Add the steak and cook, flipping once, until a deep golden crust forms on both sides, about 5 minutes total.
- Baste Steak with Butter: Reduce heat to medium-low and add 2 tablespoons butter to the pan. Carefully tilt the skillet so the melting butter pools and continuously spoon the butter over the steak to develop a deeper golden crust. Flip the steak and repeat basting for 2 to 3 minutes. Check doneness with a meat thermometer: 120-125°F for medium-rare, 130°F for medium.
- Rest Steak: Transfer the steak to a cutting board and let it rest for about 10 minutes to retain juices.
- Cook Eggs: Meanwhile, heat the remaining 1 tablespoon vegetable oil in a nonstick skillet over medium heat until shimmering. Crack eggs into the pan and cook for 3 to 4 minutes until whites are set and edges start to brown. Remove from pan and season with salt and pepper.
- Slice Steak: Slice the rested steak into 1-inch strips on a bias, cutting against the grain for tenderness.
- Serve: Plate the sliced steak with fried eggs and roasted potatoes. Garnish with parsley and dill, and season with additional salt, pepper, and smoked paprika as desired.
Notes
- Allowing the steak to come to room temperature before cooking promotes even doneness.
- Use a meat thermometer to ensure steak is cooked to your preferred level of doneness.
- Basting the steak with butter enhances flavor and develops a rich crust.
- For extra crispy potatoes, roast separately while the steak rests.
- If you prefer, eggs can be cooked sunny side up or over easy depending on taste.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Breakfast & Brunch
- Method: Frying
- Cuisine: American
Keywords: steak and eggs, New York strip steak, breakfast steak, pan-fried eggs, classic brunch, hearty breakfast
