Any time my mom talks about her father, she mentions how he always used to make steak and eggs for breakfast back in the 70’s. I never got to meet him, but I know he was an extremely intelligent and wise man, who, based on stories, reminds me a lot of myself. He loved photography, and he loved to cook. Hmmm, I wonder where I got THAT from!
Anyway, this recipe has a breakfast-for-dinner feel, but kicked up a notch (or two). The steak is simply cooked; just salt and pepper and a nice, hot cast iron pan. Breaking the yolks of the fried eggs and watching them melt all over the steak is mesmerizing. The hash browns are crispy and a super simple side dish. The tomato chutney is super flavorful and ties the whole dish together. You could interpret this as a super hardy breakfast or brunch, but I went with dinner. The power is in your hands.
Honestly, looking back on this, a hardy meal like this is just so much more fun to make than something delicate and pretty. Cooking shouldn’t be about macro measurements and stressing out about exact details. Food should taste good, and make you feel good. I couldn’t imagine something I’d rather eat than some steak, eggs, n’ potatoes.
For the steak and eggs:
~4 8-ounce boneless rib-eye steaks, ¾ inch thick (or whatever steak you choose. I used Strip because it was cheaper).
~Freshly ground black pepper
~2 teaspoons olive oil
~2 tablespoons unsalted butter
~8 large eggs (or 4 if you only want 1 egg with each serving)
~1 recipe tomato chutney (recipe posted on my blog! It’s a snap to make and it really takes this dish to a whole new level!)
For the hash browns:
~2 12-ounce Idaho potatoes
~6 tablespoons clarified butter or vegetable oil
~½ teaspoon salt
~half teaspoon freshly ground pepper
For steak and eggs:
Generously season both sides of steak with salt and pepper.
Heat 2 heavy medium skillets over medium-high heat. Add 1 teaspoon of oil to each and, when hot, place 2 steaks in each pan. Cook over medium-high heat to desired doneness, 4 to 5 minutes for medium rare, flipping halfway through. Transfer steaks to a large plate and cover to keep warm.
You can either fry the eggs in a regular frying pan, and do a little extra dish washing, or you could take the dare and fry the eggs in the cast iron pans. I fried them in a regular frying pan, just because it was only my second time ever frying eggs. Your choice.
Anyway, if you’re using the same pan to fry the eggs, pour off any fat drippings and wipe clean with paper towels. Return pan to medium-high heat and place a tablespoon of butter in each pan (if you’re frying 8 eggs, use 2 pans, if you’re only frying 4, you could fit them all into 1). Carefully crack 4 eggs, one at a time, into each skillet, and season with salt and pepper. Reduce heat to medium-low, cover, and cook until egg whites are firm and the yolks are just set but very soft, about 1 minute or a little more. Uncover and flip, and cook eggs on other side for 30 seconds tops. Remove from heat.
For hash browns:
Preheat oven to 375 F.
Peel the potatoes and shred with a box grater. Squeeze in a clean kitchen cloth in batches to remove any access liquid. If not using potatoes immediately, place the shredded pieces in a large bowl of cold water to soak until needed, squeezing completely dry before cooking to prevent discoloring. Place the potatoes in a large bowl, add 2 tablespoons of the clarified butter or oil and the salt and pepper and mix to coat evenly.
Heat 2 tablespoons of the clarified butter or oil in an 8-inch skillet over medium-high heat until hot but not smoking. Add half the potatoes, pressing flat with the back of a spatula to flatten into a cake, and cook until set and starting to turn golden brown, 3 to 4 minutes on the first side and about 2 minutes on the second side. Place on a baking sheet and repeat with remaining clarified butter and potatoes. Bake the potato cakes until cooked through and crisp, about 10 minutes.
Place the potato cakes on a cutting board and cut each into quarters. Serve immediately.
To serve, place the steaks on a plate with 1 or 2 fried eggs overtop, with the hash browns and warmed tomato chutney alongside.