Instructions
Step 1. Pat the steaks dry and rub them with olive oil, salt, black pepper, garlic powder, and paprika.
Step 2. Let the steaks rest at room temperature for 20 minutes before cooking.
Step 3. Heat a cast-iron skillet or grill pan over medium-high heat.
Step 4. Cook the steaks for 4 to 5 minutes per side for medium-rare, or until your desired doneness is reached.
Step 5. During the last minute of cooking, add the butter and baste the steaks.
Step 6. Transfer the steaks to a plate, cover loosely with foil, and let rest for 5 minutes.
Step 7. While the steak rests, heat olive oil in a large skillet over medium heat.
Step 8. Add the diced potatoes and cook for 12 to 15 minutes, stirring occasionally, until golden and tender.
Step 9. Add the onion, bell pepper, garlic powder, paprika, salt, and black pepper.
Step 10. Continue cooking for 5 to 7 minutes until the vegetables are softened and the potatoes are crispy.
Step 11. Remove from heat and sprinkle with fresh parsley.
Step 12. In a bowl, whisk together the eggs, milk, salt, and black pepper.
Step 13. Melt butter in a nonstick skillet over low-medium heat.
Step 14. Pour in the egg mixture and cook gently, stirring frequently, until soft and fluffy.
Step 15. Slice the steak against the grain if desired and place it on serving plates.
Step 16. Add the scrambled eggs and home fries alongside the steak.
Step 17. Garnish the steak with chopped fresh chives and serve immediately.
Storage and Reheating Tips
Store leftover steak, eggs, and potatoes separately in airtight containers in the refrigerator for up to 3 days.
Reheat the steak gently in a skillet over low heat to avoid overcooking.
Warm the potatoes in a skillet or air fryer for the best texture.
Scrambled eggs can be reheated briefly in the microwave at low power, though they are best enjoyed fresh.
For meal prep, prepare the potatoes ahead of time and cook the steak and eggs fresh before serving.
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