Steak and Eggs Breakfast Skillet
 
Makes 3 to 4 servings
Ingredients
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided, plus more to taste
  • 1 (1½-pound) rib eye steak (1½ inches thick)
  • 4 tablespoons vegetable oil, divided
  • 6 cloves garlic, crushed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1½ pounds fingerling potatoes, halved lengthwise
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons unsalted butter, divided
  • 3 to 4 large eggs
Instructions
  1. Sprinkle 2 teaspoons salt and ¾ teaspoon pepper onto steak. Let stand at room temperature for at least 30 minutes.
  2. Preheat oven to 400°.
  3. In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, rosemary, and thyme; cook, stirring frequently, until fragrant, about 2 minutes. Remove from skillet.
  4. Add potatoes to skillet; sprinkle with remaining 1 teaspoon salt and remaining ¼ teaspoon pepper.
  5. Bake for 20 minutes. Remove potatoes from skillet. Leave oven on.
  6. Heat skillet over medium-high heat. Add remaining 2 tablespoons oil to skillet. Add steak, and cook until browned, about 6 minutes per side. Remove from heat. Return garlic, rosemary, thyme, and potatoes to skillet.
  7. Bake until potatoes are tender and an instant-read thermometer inserted in thickest portion of steak registers 145° for medium-rare, 10 to 15 minutes, or to desired degree of doneness. Remove steak from skillet; let stand for 5 minutes.
  8. Stir parsley and 1 tablespoon butter into juices in bottom of skillet. Place steak and potatoes aside on a serving platter. Spoon butter mixture over steak and potatoes. Wipe skillet clean.
  9. In same skillet, melt remaining 1 tablespoon butter over medium heat. Crack eggs into skillet, leaving room between each; season to taste with pepper. Cook until whites are set. Remove from skillet, and serve immediately with steak and potatoes or return to skillet to serve.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/steak-and-eggs-breakfast-skillet/