Serves: 1-2 | Total time: 35 minutes
- Pan-Seared Garlic Butter Steak
Ingredients:
- 1 ribeye or NY strip steak, 10-12 oz, 1 to 1.5 inches thick • 1 tsp kosher salt • 1/2 tsp black pepper, coarsely ground • 1 tbsp high-smoke-point oil, like avocado or canola • 2 tbsp unsalted butter • 2 garlic cloves, smashed • 2-3 sprigs fresh thyme or rosemary
Instructions:
- Prep: Take steak out 30 min before cooking. Pat very dry with paper towels. Season generously with salt and pepper on both sides. 2. Sear: Heat a cast iron or stainless steel pan over medium-high heat until smoking. Add oil. Place steak in pan and sear undisturbed for 3-4 minutes until deep brown crust forms. 3. Baste: Flip steak. Add butter, garlic, and herbs to pan. Tilt pan and spoon foaming butter over steak continuously for 3-4 minutes for medium-rare, or until internal temp is 130°F / 54°C. 4. Rest: Transfer to a cutting board and rest 5-10 minutes before serving. This keeps it juicy. 2. Fluffy Scrambled Eggs
Ingredients:
- 4 large eggs • 2 tbsp whole milk or heavy cream • 1/4 tsp salt • 1 tbsp butter • 1 tbsp chopped chives, optional
Instructions:
- Whisk: Crack eggs into a bowl. Add milk and salt. Whisk for 30 seconds until completely uniform and slightly frothy. 2. Cook low & slow: Melt butter in a nonstick pan over medium-low heat. Pour in eggs. Let sit 20 seconds until edges start to set. 3. Fold: Use a silicone spatula to gently push eggs from edges to center, creating large curds. Turn off heat when they still look slightly wet. They’ll finish cooking from residual heat. 4. Finish: Sprinkle chives on top and serve immediately. 3. Diner-Style Breakfast Potatoes
Ingredients:
- 1 lb baby Yukon gold potatoes, diced into 1/2-inch cubes • 1/2 small yellow onion, diced • 1/2 red bell pepper, diced • 2 tbsp olive oil • 1/2 tsp smoked paprika • 1/2 tsp garlic powder • 1/2 tsp salt • 1/4 tsp black pepper • 1 tbsp fresh parsley, chopped
Instructions:
- Parboil: Optional but makes them crispy. Boil diced potatoes in salted water for 5 minutes. Drain and let steam dry for 2 minutes. 2. Crisp: Heat olive oil in a large skillet over medium-high heat. Add potatoes in a single layer. Cook 8-10 minutes, flipping only 2-3 times, until golden and crispy on all sides. 3. Add veggies: Push potatoes to one side. Add onion and bell pepper. Sauté 3-4 minutes until softened. 4. Season: Add paprika, garlic powder, salt, and pepper. Toss everything together for 1 minute. Garnish with parsley.
Plating: Serve the steak with scrambled eggs and potatoes on the side, just like the photo. For the glossy look on the steak, spoon a little extra melted garlic butter over the top right before serving.
