Steak N' Eggs With Homefries

Steak and eggs is a fairly simple dish. It's something that you will find at diners across the United States and is synonymous with American breakfast. Despite being quite basic, we took this recipe to the next level by making it gourmet, but also easy to make for every home cook. This is homestyle Sunday brunch at its finest!

You will need

• Garlic powder (to taste)
• Salt (to taste)
• Pepper (to taste)
• Oregano (to taste)
• Small Yukon gold potatoes (10-12)
• 1.5''-2'' thick NY strip steak
• Olive oil (about 4 tablespoons)
• 1 half stick + 1 extra knob of butter (1 half stick for the basting of the steak, one knob for the eggs)
• Sage (several sprigs)
• Rosemary (several sprigs)
• Garlic (3-4 cloves)
• Large eggs (3)
• Bread (optional)

To find a high-quality steak, look for two things, size and quality. We want our steak to be 1.5''-2'' thick to allow for deep caramelization, even when you are cooking at a medium-rare temperature. The white bits that you see within the meat of the steak are intramuscular fat, and as any steak-lover knows, fat means flavor. With your cut of meat, try to get as much intramuscular fat as possible, as it will allow for more juices in the steak and a better quality experience overall.

To get your steak ready for cooking, you are going to need to trim it first. If there are any larger pieces of fat on your steak, cut it off until you have about 1/4-1/8 of an inch of fat left on the cap of the steak. If there are any other pieces of fat that are NOT on the cap, make sure to cut them off.

Next, season your steak with salt, pepper, and garlic powder. Be sure to coat the edges as well.

Finally, take your steak and let it get up to temp for 30-45 minutes (let it sit on a wire rack).

Once you have done that, your steak is all ready to go!

Cube your potatoes and put them in a bowl. Then, add 3 tablespoons of olive oil, oregano, salt, pepper, and garlic powder. Combine them with a spatula and lay them out evenly throughout a baking tray. Preheat the oven to 450° and once up to temp, add the tray and bake until you get a nice golden brown exterior and a soft, pillowy interior, or about 25 minutes. Once you have finished that, you are ready to make the star of the show, steak!

After you have your seasoned steak ready, take a cast iron pan and set it to the max heat possible. Then, add about 1 tablespoon of olive oil or enough to coat the pan. Then, sear the fat cap for about 1 minute. Flip it over, and sear each side for about two and a half minutes. Make sure to briefly sear the edges as well. After you have done that, turn the heat down to medium-low and throw in all 1/2 stick of butter, along with the rosemary, sage, and garlic. Baste the steak for one and a half minutes on both sides (for medium rare). Then, let the steak rest for 10 minutes. In the meantime, let's make our eggs!

Add a small knob of butter into a medium-sized skillet and add three eggs. As the whites are cooking through, spoon the butter onto the yolks to get a perfect ratio. Once the yolks are cooked through but still runny, take it off! You are now ready to plate!

Add your steak, eggs, and homefries to a plate (and some bread if you want). Congratulations! You have just made your very own steak and eggs. Dig in, and enjoy this delicious plate of goodness.