STEAK AND EGGS Apr 30 Written By Eleanor Debel https://www.youtube.com/shorts/4gwOnXdVoB8 PrintSTEAK AND EGGS Yield 2-4Prep time10 MinCook time30 MinTotal time40 Min Ingredients 1 lb baby yukon gold potatoes, washed and quartered ¼ cup olive oil 2 Tbsp your favorite seasoning blend 1 boneless ribeye or preferred steak cut, at room temperature Kosher salt and black pepper to taste 4 eggsInstructionsPreheat your oven to 400 F. Place a sheet tray into the oven as it’s preheating and let it get very hot before adding the potatoes to the tray. Toss the cut potatoes with all the olive oil and seasoning mixture, season with some salt and pepper, then carefully add the seasoned potatoes to the preheated sheet tray and place back into the oven to roast for 20 minutes. Rotate the potatoes half way through the cooking time for even golden brown. While the potatoes cook, heat a large stainless steel pan over high heat. Drizzle the steak with olive oil and then season generously on both sides with salt and pepper. When the pan is very hot, add enough oil just to cover the bottom of the pan then place the steak in and sear on each side for about 3-4 minutes depending on the thickness of the steak. Remove the steak from the pan and let rest at least 10 minutes before slicing. To the same pan you cooked the steak in, crack in the eggs and return to medium heat. Cook to preferred doneness and then remove to a platter or plate. Serve the eggs with sliced steak and the roasted potatoes and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance breakfastmeatpotato Eleanor Debel
STEAK AND EGGS Apr 30 Written By Eleanor Debel https://www.youtube.com/shorts/4gwOnXdVoB8 PrintSTEAK AND EGGS Yield 2-4Prep time10 MinCook time30 MinTotal time40 Min Ingredients 1 lb baby yukon gold potatoes, washed and quartered ¼ cup olive oil 2 Tbsp your favorite seasoning blend 1 boneless ribeye or preferred steak cut, at room temperature Kosher salt and black pepper to taste 4 eggsInstructionsPreheat your oven to 400 F. Place a sheet tray into the oven as it’s preheating and let it get very hot before adding the potatoes to the tray. Toss the cut potatoes with all the olive oil and seasoning mixture, season with some salt and pepper, then carefully add the seasoned potatoes to the preheated sheet tray and place back into the oven to roast for 20 minutes. Rotate the potatoes half way through the cooking time for even golden brown. While the potatoes cook, heat a large stainless steel pan over high heat. Drizzle the steak with olive oil and then season generously on both sides with salt and pepper. When the pan is very hot, add enough oil just to cover the bottom of the pan then place the steak in and sear on each side for about 3-4 minutes depending on the thickness of the steak. Remove the steak from the pan and let rest at least 10 minutes before slicing. To the same pan you cooked the steak in, crack in the eggs and return to medium heat. Cook to preferred doneness and then remove to a platter or plate. Serve the eggs with sliced steak and the roasted potatoes and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance breakfastmeatpotato Eleanor Debel
