🥩 Steak, Baked Potatoes & Eggs
Ingredients
For the Steak:
• 2 ribeye or sirloin steaks (about 1 inch thick)
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, smashed
• Fresh rosemary or thyme sprigs (optional)
• Salt and black pepper, to taste
For the Baked Potatoes:
• 2 large russet potatoes
• 1 tbsp olive oil
• Salt (coarse or kosher)
• 2 tbsp butter (for topping)
• ¼ cup sour cream (optional)
• Shredded cheddar cheese, bacon bits, chives (optional)
For the Eggs:
• 2–4 eggs (fried, scrambled, or sunny-side up — your choice)
• 1 tbsp butter or oil for frying
• Salt and pepper, to taste
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Instructions
1. Bake the Potatoes:
• Preheat oven to 400°F (200°C).
• Scrub and dry the potatoes, rub them with olive oil, and sprinkle with salt.
• Place directly on the oven rack or on a baking sheet.
• Bake for 50–60 minutes, until the skin is crisp and the inside is soft.
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2. Cook the Steak:
• Pat the steaks dry and season generously with salt and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Sear for 3–4 minutes per side, depending on your desired doneness.
• Add butter, garlic, and herbs, then baste the steaks with the melted butter for 1–2 minutes.
• Remove from heat and rest for 5 minutes before slicing.
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3. Cook the Eggs:
• In a small skillet, melt butter over medium heat.
• Crack in the eggs and cook to your liking:
• Sunny-side up: 2–3 minutes, don’t flip.
• Over-easy: flip gently after 2 minutes and cook 30 seconds more.
• Scrambled: whisk before adding to the pan, stir until fluffy.
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4. Assemble & Serve:
• Slice open the baked potatoes and top with butter, sour cream, cheese, bacon bits, and chives.
• Add your juicy steak slices and perfectly cooked eggs on the side or on top.
• Sprinkle with a pinch of salt and pepper — and dig in! 🤤🔥
