Steak and Eggs
- 2 1"-Thick New York strip steaks (about 13 oz.)
- 4 Tablespoons vegetable oil, divided
- 2 Teaspoons kosher salt, plus more for seasoning to taste
- 2 Teaspoons freshly ground black pepper, plus more for seasoning to taste
- 1 Teaspoon smoked paprika, plus more for seasoning to taste
- 4 Tablespoons butter
- 8 Eggs
- Roast Potatoes or Hash Browns, for serving
- Parsley, for serving
- Dill, for serving
- New York strip steak
- Smoked paprika
- Hash Browns
- Vegetable oil
- Kosher salt
- Ground black pepper
- Remove steaks from the refrigerator and let them come to room temperature.
- Rub steaks with vegetable oil and season all over with salt, pepper, and paprika. Heat a medium cast-iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total.
- Reduce heat to medium-low and add butter to the pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter on steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 120-125°F for medium rare, 130°F for medium.
- Transfer steak onto a cutting board and let rest for about 10 minutes.
- Meanwhile, heat remaining oil in a nonstick skillet over medium heat until it shimmers. Crack egg into pan and cook 3 to 4 minutes, or until white is set and edges are just beginning to brown. Remove from pan and season with salt and pepper.
- Slice steak into 1" strips on a bias, against the grain.
- Serve steak with eggs and potatoes. Garnish with herbs and season with more salt, pepper, and paprika to taste.