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This steak and eggs plate loads a skillet with seared steak, crispy Yukon potatoes, and sunny-side-up eggs. You parboil the potatoes, sear an 8-ounce steak, then crisp everything in one carbon steel pan. A homemade cowboy butter ties it all together with garlic, herbs, and heat. Sear the steak about 3 minutes per side for medium-rare, then baste it in that butter. This recipe serves 2 as a hearty breakfast or dinner. Finish the plate with a generous drizzle of warm cowboy butter.

What Makes This Steak and Eggs

A Full Skillet Meal

This steak and eggs recipe builds a complete plate in one skillet. You sear the steak first for flavor. Then you crisp the parboiled potatoes in the same pan. Finally, you fry the eggs in the leftover fat. As a result, each layer picks up the flavor of the last. The carbon steel skillet does all the work.

The Cowboy Butter

Cowboy butter makes this steak and eggs plate stand out. It blends melted butter with garlic, Dijon, and fresh herbs. Then smoked paprika and red pepper flakes add warmth. You baste the steak with it and drizzle more at the end. The butter carries garlic, acid, and heat. As a result, it ties the steak, potatoes, and eggs together.

Prepping the Potatoes and Steak

Parboiling the Potatoes

Prep the potatoes first for this steak and eggs plate. Bring a pot of salted water to a boil. Then add the quartered Yukon Gold potatoes. Parboil them until they are just fork tender. Drain them and move them to an ice bath right away. As a result, they stop cooking and crisp better later.

Seasoning the Steak

Season the steak while the potatoes boil. Coat an 8-ounce steak with salt, pepper, and garlic powder. You can also use your favorite steak seasoning. Then set it aside so the seasoning absorbs. Ribeye or New York strip both work well here. As a result, the steak seasons through while you prep.

Making the Cowboy Butter

The Herbs and Spices

Cowboy butter comes together in one small saucepan. Add the butter, minced garlic, and Dijon mustard over low heat. Then stir in parsley, chives, and lemon juice. Smoked paprika and red pepper flakes bring the heat. Season with salt and black pepper to taste. As a result, the butter turns rich, herby, and spicy.

Melting and Storing

You can make the cowboy butter ahead of time. Use it right away while it is warm and melted. Otherwise, refrigerate it until you need it. Then warm it back up until melted before serving. The flavors deepen as it sits. As a result, it is ready whenever the steak comes off the heat.

Searing and Basting the Steak

A Ripping Hot Skillet

A hot skillet is key for this steak and eggs recipe. Heat a carbon steel skillet over medium-high heat. Let it get ripping hot before adding the oil. Then place the steak in the pan. A hot surface builds a deep, brown crust. As a result, the steak sears instead of steaming.

Basting for Medium-Rare

Basting adds flavor while the steak cooks. Sear an 8-ounce steak about 3 minutes per side for medium-rare. In the last minute, spoon cowboy butter over the top. Then rest the steak for 5 minutes before slicing. Medium-rare runs around 130 to 135°F, below the USDA 145°F recommendation, so cook to your comfort level. As a result, resting keeps the sliced steak juicy.

Crisping Potatoes and Frying Eggs

Golden, Crispy Potatoes

Crisping the potatoes is the next step for this steak and eggs plate. Add the dry, parboiled potatoes to the same skillet. Cook them until golden brown and crispy on all sides. Season them with a little extra steak seasoning if you like. The steak fat adds flavor to the potatoes. As a result, they crisp up fast and stay tender inside.

Eggs to Your Liking

Eggs finish this steak and eggs recipe. Crack the eggs into the same hot skillet. Then cook them to your liking. Sunny-side up works best for a runny yolk. The yolk mixes with the cowboy butter on the plate. As a result, you get a rich sauce over the steak and potatoes.

Step-by-Step: How to Make Steak, Eggs and Crispy Potatoes with Cowboy Butter

Step 1: Season the Steak

Season the steak with salt, pepper, and garlic powder, or use your favorite steak seasoning. Set it aside while you prep everything else so the seasoning has time to absorb into the meat.

Step 2: Parboil the Potatoes

Bring a pot of salted water to a boil. Add the quartered Yukon Gold potatoes and parboil them until they are just fork tender. Drain the potatoes and immediately transfer them to an ice bath to stop the cooking. Once cooled, pat them completely dry.

Step 3: Make the Cowboy Butter

Add the butter, garlic, Dijon mustard, parsley, chives, lemon juice, smoked paprika, crushed red pepper flakes, salt, and black pepper to a small saucepan over low heat. Stir until the butter is melted and everything is well combined. Use it right away, or refrigerate it and warm it back up until melted when ready to serve.

Step 4: Sear and Baste the Steak

Heat a carbon steel skillet over medium-high heat until it is ripping hot. Add the oil, then place the steak in the skillet. Cook for about 3 minutes per side for medium-rare on an 8-ounce steak, depending on thickness. During the last minute, spoon some cowboy butter over the steak to baste it, then remove and rest it for 5 minutes before slicing. Medium-rare runs about 130 to 135°F, below the USDA 145°F recommendation, so cook to your preferred doneness and use a thermometer.

Step 5: Crisp the Potatoes and Fry the Eggs

Using the same skillet, add the parboiled potatoes and cook until golden brown and crispy on all sides, seasoning with a little extra steak seasoning if you like. Once the potatoes are crispy, crack the eggs into the skillet and cook them to your liking. Sunny-side up works best for this recipe.

Step 6: Plate and Drizzle

Plate the crispy potatoes alongside the sliced steak and eggs, then finish everything with another generous drizzle of warm cowboy butter. Simple, hearty, and packed with flavor.