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Ingredients:
For the steak and eggs:
- 2 steaks (ribeye, sirloin, or your preferred cut)
- Salt and pepper (to taste)
- 1 tbsp olive oil (or butter)
- 4 large eggs
- Optional: garlic powder, paprika, or fresh herbs for seasoning
For the roasted potato wedges:
- 4 medium potatoes (Yukon Gold or russet)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper (to taste)
- Fresh parsley (optional, for garnish)
Instructions:
Roasted Potato Wedges:
- Preheat your oven to 425°F (220°C).
- Wash and cut the potatoes into wedges (about 8 wedges per potato).
- Toss the potato wedges in olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Spread the potato wedges on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.
Steak and Eggs:
- Cook the steak:
- Season your steak with salt, pepper, and any additional spices you prefer (garlic powder, paprika, etc.).
- Heat a large skillet (preferably cast-iron) over medium-high heat and add olive oil or butter.
- Once the pan is hot, add the steak and cook to your desired doneness (about 4-5 minutes per side for medium-rare, adjust based on thickness).
- Let the steak rest for 5 minutes before slicing against the grain.
- Cook the eggs:
- In the same pan (after removing the steak), crack the eggs into the skillet and cook to your preference (sunny-side-up, scrambled, or over-easy).
- If needed, add a little more butter or oil to cook the eggs.
Assembly:
- Serve the steak, eggs, and roasted potato wedges together on a plate.
- Optionally, sprinkle some fresh parsley over the potatoes for a pop of color.