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Sliced medium-rare steak, three fried eggs, and crispy roasted potatoes in a black skillet with cowboy butter sauce

Steak, Eggs & Crispy Potatoes with Cowboy Butter

This steak and eggs plate pairs a seared steak with crispy Yukon potatoes and sunny-side-up eggs, all cooked in one carbon steel skillet and finished with a homemade cowboy butter.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Breakfast, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1 steak (ribeye, New York strip, or your favorite cut) 8-ounce
  • salt, black pepper, and garlic powder, or your favorite steak seasoning
  • 1 tbsp neutral oil
Potatoes
  • 3 medium Yukon Gold potatoes, quartered
  • salt, for boiling
  • extra steak seasoning optional
Eggs
  • 3 large eggs
Cowboy Butter
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh chives, chopped
  • 1 tsp lemon juice
  • 1/2 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • salt and black pepper, to taste

Equipment

  • Carbon Steel Skillet
  • Pot
  • Small Saucepan

Method
 

Prep
  1. Season the steak with salt, pepper, and garlic powder, or your favorite steak seasoning. Set it aside while you prep everything else so the seasoning has time to absorb.
  2. Bring a pot of salted water to a boil. Add the quartered Yukon Gold potatoes and parboil until just fork tender. Drain and immediately transfer to an ice bath to stop the cooking, then pat completely dry.
  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 melted and combined. Use right away, or refrigerate and warm back up until melted before serving.
Cook & Serve
  1. Heat a carbon steel skillet over medium-high heat until ripping hot. Add the oil, then the steak. Cook about 3 minutes per side for medium-rare on an 8-ounce steak, depending on thickness. During the last minute, spoon cowboy butter over the steak to baste it. Medium-rare runs about 130 to 135°F, below the USDA 145°F recommendation for whole cuts, so cook to your preferred doneness.
  2. Remove the steak from the skillet and let it rest for 5 minutes before slicing.
  3. Using the same skillet, add the parboiled potatoes and cook until golden brown and crispy on all sides. Season with a little extra steak seasoning if you like.
  4. 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.
  5. Plate the crispy potatoes alongside the sliced steak and eggs, then finish everything with another generous drizzle of warm cowboy butter.

Notes

Parboil Then Crisp: Boil the potatoes to fork-tender, ice bath, and pat dry so they crisp fast and stay tender inside when they hit the skillet.
Baste the Steak: Spoon cowboy butter over the steak in the last minute of the sear for extra garlic and herb flavor.
One Skillet, Three Layers: Cook the steak, then the potatoes, then the eggs in the same carbon steel pan so each layer builds on the last.
Doneness: Medium-rare runs about 130 to 135°F, which is below the USDA 145°F recommendation for whole cuts. Cook to your preferred doneness and use an instant-read thermometer.

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