Prep time: 10 mins | Cook time: 20 mins | Servings: 1
Ingredients
The Steak
- 1 T-Bone or Ribeye steak (about 1 inch thick)
- 1 tbsp Olive oil or butter
- Salt and black pepper to taste
- Optional: Garlic cloves and fresh rosemary for basting
The Eggs & Sides
- 2 Large eggs
- 2 slices of white or sourdough bread (for toast)
- 1 cup Shredded potatoes (hash browns)
- 1 slice Sharp cheddar cheese
- Red pepper flakes and fresh parsley (for garnish)
- Butter for the pan and toast
Instructions
1. Prepare the Steak
- Take the steak out of the fridge 30 minutes before cooking to reach room temperature. Pat it dry with paper towels and season generously with salt and pepper.
- Heat a cast-iron skillet over high heat with oil. Once smoking, sear the steak for 3-4 minutes per side for medium-rare.
- Add a knob of butter to the pan in the last minute and spoon it over the steak. Remove and let it rest for 5-10 minutes.
2. Crispy Hash Browns
- In a separate non-stick skillet, heat oil over medium-high heat.
- Spread the shredded potatoes in a thin layer. Press down with a spatula.
- Cook until the bottom is golden brown (about 5 minutes), then flip.
- Top one side with the slice of cheddar cheese and let it melt while the other side finishes.
3. Sunny-Side Up Eggs
- In the same pan (or a small buttered skillet), crack the eggs carefully.
- Cook on medium-low heat until the whites are set but the yolks are still runny.
- Sprinkle with red pepper flakes and chopped parsley.
4. Toast & Assembly
- Toast your bread slices until golden brown and spread with butter.
- Plate the resting steak alongside the cheesy hash browns, eggs, and toast.
Tips for Success
- Dry Potatoes: For the crispiest hash browns, squeeze the shredded potatoes in a clean kitchen towel to remove as much moisture as possible before frying.
- The “Rest”: Never skip resting the steak! It ensures the juices stay inside the meat rather than running all over your eggs.
Enjoy your meal!
