Steak and Eggs with Homefries (Print Version)
Juicy steak, fluffy eggs, and crisp chili homefries make a hearty breakfast or dinner everyone will love.
# Ingredients:
→ Steak
01 -
2 (1 lb) New York Strip Steaks, about 1” thick each
02 -
1 teaspoon sea salt flakes
03 -
½ teaspoon cracked peppercorn
04 -
6 tablespoons salted butter
05 -
6 sprigs thyme
06 -
5 cloves garlic
→ Homefries
07 -
½ lb Yukon Gold potatoes, diced
08 -
Salt and pepper to taste
09 -
3 red chili peppers, seeded and diced
10 -
1 red onion, diced
11 -
1 cup grape tomatoes, halved
12 -
½ cup chopped basil
13 -
½ teaspoon red pepper flakes
14 -
2 tablespoons olive oil, divided
→ Eggs
15 -
4-5 large eggs
# Steps:
01 -
Preheat the oven to 135°C (275°F). Heat a cast iron skillet over medium-high heat. Season both sides of the steak generously with salt and pepper. Let the steak rest at room temperature for about 15 minutes. Place the steak on a wire rack over a baking sheet, top each with thyme sprigs and 1 tablespoon of butter, then transfer to the oven's center rack. Cook for 20 minutes.
02 -
Add the diced chili peppers, red onion, grape tomatoes, and red pepper flakes to a food processor. Pulse 3 to 4 times to break down the vegetables.
03 -
Wash and dice the potatoes. Add 1 tablespoon olive oil to the heated cast iron skillet and carefully add the potatoes. Season with a pinch of salt and pepper, then cook for 2 minutes. Add the chili relish and sauté for 5 minutes. Remove the skillet from heat and set aside.
04 -
Remove the steak from the oven and let it rest for 10 minutes. Rinse the cast iron skillet and place it back over high heat. Sear the steak in the skillet with 2 tablespoons butter, garlic cloves, and thyme sprigs for 1 minute on one side. Render the fat on the edges for about 30 seconds using tongs. Flip the steak and cook for another minute. Lower the heat to medium and baste the steak with butter for 2 minutes on each side. Remove the steak from heat, let it rest, and measure the internal temperature using a meat thermometer to ensure it reaches 125°F (medium-rare) or 130°F (medium).
05 -
Carefully crack the eggs into the cast iron skillet and fry in the leftover butter and fat for 1 to 2 minutes without flipping. For a more well-done yolk, cook an additional 1 to 2 minutes.
06 -
Arrange the potatoes on one side of the plate and the steak on the other. Top the potatoes with fried eggs. Optionally garnish with fresh cracked peppercorn and microgreens before serving.
# Helpful Notes:
01 -
Let the steak rest after cooking to allow the juices to redistribute and enhance flavor.