Steak & Eggs

Ingredients

Steak

• 1 New York strip steak (1–1.25 lb, 1–1.5" thick)
• 1 tbsp vegetable oil
• 1½ tsp kosher salt
• 1 tsp freshly cracked black pepper
• ¾ tsp smoked paprika

Eggs & Potatoes

• 2 large eggs
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp fresh rosemary or thyme (optional)

To Finish

• 2 tbsp unsalted butter
• Flaky sea salt
• Chopped fresh parsley and dill

Method

1. Remove steak from fridge 30 minutes before cooking. Pat dry and rub with oil, salt, pepper, and paprika.
2. Preheat oven to 425°F (220°C). Toss potatoes with olive oil, salt, pepper, and herbs. Roast 25–30 minutes until golden and crisp.
3. Heat a cast-iron skillet over medium-high until ripping hot. Sear steak 4–5 minutes per side for medium-rare (internal 130–135°F). Add butter in the last minute and baste.
4. Rest steak 8–10 minutes. While resting, fry eggs in the same skillet to desired doneness.
5. Slice steak against the grain. Plate with potatoes and eggs. Finish with flaky salt and fresh herbs.

Finish + Service

Serve immediately while hot. Top steak with extra flaky salt and herbs. Offer hot sauce or chimichurri on the side if desired.