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
- Sprinkle 2 teaspoons salt and ¾ teaspoon pepper onto steak. Let stand at room temperature for at least 30 minutes.
- Preheat oven to 400°.
- 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.
- Add potatoes to skillet; sprinkle with remaining 1 teaspoon salt and remaining ¼ teaspoon pepper.
- Bake for 20 minutes. Remove potatoes from skillet. Leave oven on.
- 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.
- 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.
- 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.
- 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.
