Description
A delicious and hearty breakfast featuring tender ribeye steak, perfectly cooked eggs, and crispy potatoes. This dish is packed with flavor and makes for a satisfying start to your day.
Ingredients
Scale
- 1 (8-ounce) ribeye steak, trimmed
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 2 medium russet potatoes, cubed
- 1/2 onion, diced
- 4 large eggs
- 1 teaspoon butter
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Pat the ribeye steak dry with paper towels and season both sides generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the steak to the skillet and cook for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the skillet and let rest, then slice thinly against the grain.
- While the steak cooks, bring a pot of salted water to a boil. Add the cubed potatoes and boil for 10-12 minutes until tender. Drain and set aside.
- In the same skillet used for the steak (or a separate one), heat the remaining olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Add the boiled potatoes to the skillet with the onions, season with salt and pepper, and cook for another 5 minutes, stirring occasionally, until the potatoes are lightly browned.
- In another pan or the edge of the skillet, melt the butter over medium heat. Crack the eggs into the pan and cook to your preference (e.g., sunny-side up or scrambled).
- Plate the sliced steak, potatoes, and eggs. Garnish with chopped parsley if desired, and serve immediately.
Notes
For extra crispiness on the potatoes, you can pan-fry them longer. Adjust seasoning to taste. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Calories: 620
- Sugar: 3g
- Fat: 40g
- Carbohydrates: 30g
- Protein: 45g