Steak Eggs Breakfast Duo (Printer-Friendly Version)

Hearty steak paired with perfectly cooked eggs and roasted potatoes, topped with fresh herbs for a flavorful start.

# Required Ingredients:

→ Steak

01 - 1 New York strip steak, 2.5 cm thick (approx. 370 g)
02 - 1 tablespoon (15 ml) vegetable oil
03 - 1½ teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - ¾ teaspoon smoked paprika
06 - 2 tablespoons (30 g) unsalted butter

→ Eggs

07 - 4 large eggs
08 - 1 tablespoon (15 ml) vegetable oil
09 - Salt and pepper, to taste

→ Sides and Garnish

10 - Roasted potatoes, for serving
11 - Chopped fresh parsley, for garnish
12 - Chopped fresh dill, for garnish

# Step-by-Step Instructions:

01 - Remove steak from refrigerator and allow to rest at room temperature for 30 minutes.
02 - Rub steak with 1 tablespoon vegetable oil then evenly season all sides with 1½ teaspoons kosher salt, 1 teaspoon black pepper, and ¾ teaspoon smoked paprika.
03 - Preheat a medium cast iron skillet over medium-high heat until very hot. Place steak in the skillet and cook for about 5 minutes total, flipping once to develop a deep golden crust on both sides.
04 - Reduce heat to medium-low and add butter to skillet. Tilt the pan to pool melted butter and baste steak continuously with a spoon, flipping once, for 2 to 3 minutes until desired doneness is reached (120–125°F for medium-rare, 130°F for medium).
05 - Transfer steak to a cutting board and let rest for 10 minutes to allow juices to redistribute.
06 - Heat remaining vegetable oil in a nonstick skillet over medium heat until shimmering. Crack eggs into pan and cook for 3 to 4 minutes until whites are set and edges begin to brown. Season with salt and pepper.
07 - Slice steak into 2.5 cm strips against the grain. Plate with eggs and roasted potatoes, then garnish with chopped parsley and dill. Adjust seasoning with additional salt, pepper, and paprika as desired.

# Handy Cooking Tips:

01 - Allowing the steak to rest ensures the juices redistribute, resulting in a juicier, more flavorful cut.
02 - Use a meat thermometer for accurate doneness—aim for 120–125°F for medium rare.

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