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Sliced steak, fried eggs, and crispy potatoes with cowboy butter sauce in a black skillet

Steak and Eggs with Crispy Potatoes and Cowboy Butter

Steak and eggs cooked start to finish in one skillet, with crisp Yukon potatoes crowded into the pan. The cowboy butter gets used twice, once as a baste during the sear and once drizzled over the finished plate.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 1 serving
Course: Breakfast, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Steak, Eggs and Potatoes
  • 1 ribeye or New York strip steak one 8 ounce cut per person
  • salt and pepper, or steak seasoning blend
  • neutral cooking oil just enough to keep the steak from touching metal
  • 3 Yukon Gold potatoes quartered
  • 3 eggs
  • kosher salt to finish
Cowboy Butter
  • 1/2 cup unsalted butter
  • 3 cloves garlic minced and fresh
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh chives chopped
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp smoked paprika
  • 1 pinch crushed red pepper flakes

Equipment

  • Carbon Steel Skillet
  • Pot
  • Small Saucepan
  • Instant-Read Thermometer

Method
 

Prep
  1. Make the cowboy butter while you prep everything else. Add the butter, garlic, Dijon, parsley, chives, lemon juice, smoked paprika, and red pepper flakes to a small saucepan over low heat. Let the garlic go just until fragrant, then stir in everything else. Do not let it cook long.
  2. Season the steak on both sides. No need to let it rest while you prep everything else.
  3. Slice the Yukon potatoes into quarters, no smaller. Drop them into salted water and bring to a boil. Leave them alone until a fork inserts easily into the center. Drain, shock in ice water, then pat bone dry.
Cook and Serve
  1. Heat a carbon steel skillet over high heat for five minutes. Add a splash of neutral cooking oil and add the steak. Do not move it for three minutes.
  2. Flip the steak, spoon on some cowboy butter, and continue to cook until you reach your desired doneness. Baste for the last few minutes only. Medium-rare runs about 130 to 135°F, below the USDA recommendation of 145°F for whole cuts, so use a thermometer and cook to your comfort zone.
  3. Remove the steak to a cutting board to rest. It climbs a few degrees as it rests, so pull it just under your target.
  4. Add the dry potatoes to the pan and let them alone until crisp, turning with tongs to brown all sides.
  5. When the potatoes are browned, crack the eggs into the pan around them. Finish the potatoes while the eggs cook sunny side up.
  6. Slice the steak against the grain and plate it with the potatoes and eggs. Spoon over more warm cowboy butter, finish with kosher salt, and serve.

Notes

Doneness: Medium-rare runs about 130 to 135°F, which is below the USDA recommendation of 145°F for whole cuts of beef. Use an instant-read thermometer and cook to your own comfort zone.
Baste Late: Spoon the cowboy butter on for the last few minutes of the sear only. Butter added early will burn before the steak is ready.
Dry Potatoes: Pat the parboiled potatoes until the towel comes away clean. Wet potatoes steam instead of crisping.
Make It as a Log: The cowboy butter can be made several days ahead, rolled into a log in parchment, and refrigerated. Warm it back to pourable before you baste with it.
Nutrition: Values shown are estimates.

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