Why You’ll Love This Recipe

• Classic steak-and-eggs elevated with a melting, garlicky herb butter and a bright, zesty chimichurri.
• Crispy, creamy-centered breakfast potatoes made foolproof with a quick parboil for extra crunch.
• Restaurant-style sear in a home kitchen, plus precise temperatures for spot-on doneness.
• Perfect for brunch or dinner—balanced richness with fresh herbal contrast.

Grocery List

• Produce: Yukon Gold potatoes, flat-leaf parsley, cilantro, fresh oregano (or dried), chives, rosemary, garlic, lemon
• Dairy: Unsalted butter, eggs
• Pantry: Neutral oil, extra-virgin olive oil, red wine vinegar, kosher salt, black pepper, red pepper flakes, smoked paprika, garlic powder

Full Ingredients

Garlicky Herb Butter

• 6 tbsp (85 g) unsalted butter, softened
• 2 cloves garlic, very finely minced or grated
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Bright Chimichurri

• 1 cup packed flat-leaf parsley leaves (about 30 g), finely chopped
• 1/2 cup packed cilantro leaves (about 15 g), finely chopped
• 1 tbsp finely chopped fresh oregano (or 1 tsp dried oregano)
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice (optional, for extra brightness)
• 1/2 cup extra-virgin olive oil
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Crispy Breakfast Potatoes

• 1.5 lb (680 g) Yukon Gold potatoes, cut into 3/4-inch cubes
• 1 tbsp kosher salt (for the boiling water)
• 3 tbsp neutral oil (avocado, canola, or grapeseed)
• 1 tbsp unsalted butter
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp minced fresh rosemary (or 1/2 tsp dried)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp chopped parsley or sliced scallions (optional, for garnish)

Steak and Eggs

• 2 ribeye or New York strip steaks, 10–12 oz (280–340 g) each, 1–1.25 inch thick
• 1.5 tsp kosher salt (for steaks)
• 1 tsp freshly ground black pepper (for steaks)
• 2 tbsp neutral oil (for searing)
• 2 tbsp unsalted butter (for basting)
• 1 garlic clove, lightly smashed
• 2 sprigs fresh thyme (or 1 small sprig rosemary)
• 4 large eggs
• 2 tsp neutral oil (for frying eggs)

Step-by-Step Instructions

Step 1: Mix the garlicky herb butter

In a small bowl, mash together the softened butter, garlic, parsley, chives, lemon zest, salt, and pepper until smooth and evenly combined. Spoon onto a piece of parchment, roll into a small log, and chill in the fridge for at least 10 minutes to firm up. This makes clean slices that melt beautifully over hot steak.

Step 2: Stir together the chimichurri

In a medium bowl, combine parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, lemon juice (if using), olive oil, salt, and pepper. Stir until glossy and well mixed. Taste and adjust salt or acid. Let stand at room temperature 15–30 minutes so the flavors bloom while you cook.

Step 3: Parboil the potatoes

Bring a medium pot of water to a boil and season with 1 tbsp kosher salt. Add the potato cubes and simmer until the edges are just tender, 5–7 minutes. Drain well and return to the hot pot for 2 minutes to steam-dry. Shake the pot gently to rough up the edges—this helps create extra-crispy crusts.

Step 4: Crisp the potatoes and keep warm

Set your oven to 200°F to use as a warmer. Heat a 12-inch skillet over medium-high, add 3 tbsp neutral oil, and swirl to coat. Add the potatoes in a single layer and cook undisturbed for 5 minutes. Flip and continue cooking, stirring occasionally, until deeply golden and crisp, 7–10 minutes more. Add 1 tbsp butter, smoked paprika, garlic powder, rosemary, 1/2 tsp salt, and 1/2 tsp pepper; toss 30–60 seconds. Transfer potatoes to a sheet pan and keep warm in the oven.

Step 5: Sear and baste the steaks

Pat steaks very dry. Season all over with 1.5 tsp kosher salt and 1 tsp black pepper. Heat a heavy cast-iron skillet over high until just smoking. Add 2 tbsp neutral oil, then the steaks. Sear 2–3 minutes per side until a deep crust forms. Reduce heat to medium-high, add 2 tbsp butter, the smashed garlic, and thyme. Tilt the pan and baste the steaks with foaming butter for 1–2 minutes. Cook to desired doneness (pull at 125–130°F for medium-rare, 135°F for medium). Transfer to a cutting board, top each with a slice of herb butter, and rest 8 minutes.

Step 6: Fry the eggs

Wipe out or heat a nonstick skillet over medium. Add 2 tsp oil. Crack in the eggs and cook until whites are set and yolks still runny, 2–3 minutes for sunny-side-up. For over-easy, flip gently and cook 15–30 seconds more. Season with a pinch of salt and pepper.

Step 7: Slice, sauce, and serve

Slice the steaks against the grain. Spoon chimichurri generously over the steak. Plate with a mound of crispy potatoes and an egg per person. Add an extra pat of herb butter if you like and sprinkle potatoes with parsley or scallions. Serve immediately.

Pro Tips

• Pat steaks very dry and pre-salt 30–60 minutes ahead (or overnight, uncovered in the fridge) for superior browning and seasoning.
• Use a thermometer for perfect doneness: 120°F rare, 125–130°F medium-rare, 135–140°F medium.
• Steam-drying and roughing up parboiled potatoes is the secret to shatteringly crisp edges.
• Let chimichurri sit at least 15 minutes; herbs hydrate, garlic mellows, and flavors marry.
• If using table salt instead of kosher, use about half the listed amounts.

Variations

• Italian salsa verde: Swap chimichurri for a sauce of finely chopped parsley, capers, lemon zest, anchovy (optional), garlic, olive oil, and red wine vinegar.
• Different cuts: Try hanger, skirt, or flank steak. Sear hot and fast; for thinner cuts, 2 minutes per side is often enough.
• Eggs your way: Soft-scramble with a knob of herb butter, or poach eggs for a lighter finish.

Storage & Make-Ahead

The herb butter can be made 1 week ahead and refrigerated or frozen up to 3 months (slice as needed). Chimichurri keeps 4–5 days in the fridge; cover with a thin layer of oil. Parboil potatoes up to 24 hours ahead and refrigerate; crisp just before serving. Leftover cooked steak keeps 3 days refrigerated; rewarm gently (275°F oven or quick skillet) to avoid overcooking. Eggs are best made to order.

Nutrition (per serving)

Approximate values: 850 calories; 45 g protein; 58 g fat; 36 g carbohydrates; 3 g fiber; 980 mg sodium. Values will vary based on steak cut, oil used, and portion sizes.