📝 About This Recipe
Elevate the classic diner staple into a sophisticated breakfast-for-dinner experience that balances rugged satisfaction with culinary finesse. This dish features a perfectly seared, butter-basted ribeye paired with velvety sunny-side-up eggs and crispy smashed fingerling potatoes. The addition of a vibrant, herbaceous chimichurri compound butter cuts through the richness, making every bite a celebration of textures and bold, savory flavors.
🥗 Ingredients
The Steak
- 2 pieces Ribeye Steaks (12-ounce cuts, 1.5 inches thick, at room temperature)
- 2 teaspoons Kosher Salt (or to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
- 3 tablespoons Unsalted Butter (for basting)
- 3 cloves Garlic (smashed)
- 2 sprigs Fresh Rosemary
The Eggs
- 4 pieces Large Eggs (farm fresh if possible)
- 1 tablespoon Unsalted Butter (for frying)
- 1 pinch Flaky Sea Salt (for finishing)
Chimichurri Butter
- 4 tablespoons Unsalted Butter (softened)
- 2 tablespoons Fresh Parsley (finely minced)
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Red Wine Vinegar
- 1/4 teaspoon Red Pepper Flakes
Smashed Potatoes
- 1 pound Fingerling Potatoes (boiled until tender)
- 2 tablespoons Olive Oil
👨🍳 Instructions
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1
Pat the ribeye steaks completely dry with paper towels. Season aggressively on all sides with kosher salt and cracked black pepper. Let sit at room temperature for at least 30 minutes.
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2
While the steak rests, prepare the chimichurri butter by mixing the softened butter, minced parsley, oregano, red wine vinegar, and red pepper flakes in a small bowl. Set aside.
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3
Preheat your oven to 400°F (200°C). Place the pre-boiled fingerling potatoes on a baking sheet and gently press down with a heavy glass to 'smash' them to 1/2-inch thickness.
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4
Drizzle the potatoes with olive oil and salt. Roast in the oven for 20-25 minutes until the edges are golden brown and crispy.
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5
Heat a heavy cast-iron skillet over high heat until it begins to smoke slightly. Add the grapeseed oil and swirl to coat.
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6
Carefully place the steaks in the pan. Sear without moving for 3-4 minutes until a deep, dark crust forms.
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7
Flip the steaks. Immediately add the 3 tablespoons of butter, smashed garlic cloves, and rosemary sprigs to the pan.
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8
Tilt the pan slightly and use a large spoon to continuously baste the steaks with the foaming, flavored butter for another 3-4 minutes for medium-rare (internal temp of 130°F).
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9
Remove the steaks from the pan and place them on a warm plate. Top each with a dollop of the chimichurri butter and let rest for 8-10 minutes.
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10
While the steak rests, wipe out the skillet (or use a non-stick pan) and melt 1 tablespoon of butter over medium-low heat.
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11
Crack the eggs into the pan. Cook slowly until the whites are set but the yolks remain runny (about 3 minutes). Use a spoon to splash a little warm butter over the whites to help them set.
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12
Plate the rested steaks alongside the crispy smashed potatoes. Slide two eggs onto each plate, overlapping the steak slightly so the yolk can act as a natural sauce.
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13
Garnish with a final sprinkle of flaky sea salt and fresh parsley. Serve immediately.
💡 Chef's Tips
Always pat your steak bone-dry before seasoning to ensure a superior crust; moisture is the enemy of a good sear. Do not skip the resting period for the steak; it allows the juices to redistribute, ensuring a tender bite. Use a cast-iron skillet if possible, as it retains heat better than stainless steel for a consistent sear. If you prefer your eggs over-easy, flip them gently for only 30 seconds to keep the yolk liquid. For an extra kick, add a teaspoon of finely minced shallot to the chimichurri butter.
🍽️ Serving Suggestions
A bold, peppery Malbec or a chilled Bloody Mary with extra horseradish. Thick-cut sourdough toast to soak up the steak juices and egg yolks. A simple arugula salad with lemon vinaigrette to provide a bright, acidic contrast. Freshly squeezed orange juice or a strong French press coffee for the full breakfast-for-dinner vibe.