Steak and Eggs with Roasted Potatoes and Fresh Herbs Recipe
This classic Steak and Eggs recipe combines perfectly roasted baby potatoes, pan-seared juicy steaks, and fried eggs cooked to your liking for a hearty and satisfying meal. Enhanced with garlic, Parmesan, and Italian seasoning on the potatoes, and finished with optional pesto or salsa, this dish is ideal for breakfast, brunch, or any time you crave a wholesome, protein-packed plate.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Roasting and Frying
- Cuisine: American
Ingredients
Roasted Potatoes
- 1 Pound baby potatoes, quartered
- 2 Tablespoons olive oil
- 1 Tablespoon garlic, minced
- ¼ Cup Parmesan cheese, freshly shredded
- 1 Teaspoon Italian seasoning, or your favorite seasoning blend
- Salt and black pepper, to taste
Steak and Eggs
- 2 steaks, 8 to 12 Ounces each (ribeye, sirloin, or New York strip)
- 1 to 2 Teaspoons steak seasoning, optional
- Salt and black pepper, to taste
- 4 Tablespoons butter, divided
- 4 large eggs
To Serve (Optional)
- 2 Tablespoons pesto or salsa
- Fresh parsley, chopped
- Fresh tomatoes, halved or quartered depending on size
Instructions
- Preheat Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Roast the Potatoes: In a mixing bowl, toss the quartered potatoes with olive oil, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper until evenly coated. Spread the potatoes in a single layer on the baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until they are crispy and golden brown.
- Cook the Steak: While the potatoes roast, pat the steaks dry with paper towels. Season both sides generously with steak seasoning, salt, and pepper. Heat a cast iron skillet over medium-high heat and add 2 tablespoons of butter. When the butter is melted and sizzling, sear the steaks for 3 to 4 minutes per side depending on thickness, adjusting for desired doneness. Reduce heat slightly, add 1 more tablespoon of butter, and continuously spoon the melted butter over the steaks for extra flavor. Remove steaks from the skillet and let them rest for 5 minutes to retain their juices.
- Fry the Eggs: In the same skillet, melt the remaining tablespoon of butter over medium heat. Crack the eggs into the skillet and cook them to your preference—sunny-side-up, over-easy, or scrambled. Season with a little salt and pepper.
- Assemble and Serve: Plate the rested steaks alongside the fried eggs and roasted potatoes. Add fresh tomatoes if desired. Drizzle pesto or salsa over the steaks and sprinkle chopped fresh parsley over the entire dish for a vibrant and flavorful finish.
Notes
- Let steaks come to room temperature before cooking so they sear evenly.
- Avoid crowding the pan to ensure steaks brown properly.
- Cast iron skillets are preferred for searing steaks, but a nonstick or stainless steel skillet with a little oil works well too.
- If potatoes brown too quickly, move the baking sheet to a lower oven rack for even cooking.
- Resting the steak before slicing ensures juicy, tender meat.
- Leftover roasted potatoes can be repurposed into corned beef hash or breakfast hash for another delicious meal.
