Ingredients:
Estimated quantities for 2 servings, based on the photo.
2 ribeye steaks (8–10 oz each)
4 large eggs
2 medium russet potatoes, diced
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon garlic powder
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the potatoes: Dice the potatoes into bite-sized cubes. Toss with olive oil, garlic powder, paprika, salt, and pepper. Cook in a skillet over medium heat for 15–20 minutes, turning occasionally, until golden, tender, and crispy.
- Cook the steaks: Season both sides with salt and pepper. Heat a skillet over medium-high heat with 1 tablespoon butter. Sear the steaks for 3–5 minutes per side, depending on thickness and preferred doneness. Use a meat thermometer to check the internal temperature.
- Fry the eggs: Melt the remaining butter in a nonstick skillet. Crack in the eggs and cook over medium-low heat until the whites are set and the yolks reach your preferred doneness. Season with black pepper.
- Rest and serve: Let the steaks rest for 5 minutes. Arrange the steak, crispy breakfast potatoes, and fried eggs on warm plates. Serve immediately.