This hearty breakfast or brunch features a tender porterhouse steak, sunny-side-up eggs, and roasted baby potatoes, making it the perfect meal to start your day or enjoy any time. The rich, savory flavors of the steak paired with the eggs and crispy potatoes create a satisfying, indulgent dish.
Why You’ll Love This Recipe
- Satisfying and Hearty: Steak, eggs, and roasted potatoes make for a filling and delicious meal, perfect for breakfast, brunch, or dinner.
- Rich in Flavor: The combination of tender steak and crispy potatoes, with sunny-side-up eggs, offers an unbeatable flavor profile.
- Customizable: You can cook the eggs to your liking and adjust the seasoning of the potatoes for a personalized touch.
- Easy to Make: With simple ingredients and straightforward cooking steps, this meal is quick and easy to prepare.
Ingredients
For the Steak:
- 1 Porterhouse steak (about 24 oz)
- 1 tbsp kosher salt
- 2 tbsp ghee or oil (extra light olive oil or canola oil for searing)
For the Sunnyside Up Eggs:
- 4 eggs
- 2 tbsp butter or olive oil
- Kosher salt and freshly ground pepper to taste
For the Roasted Potatoes:
- 1.5 lb baby potatoes
- 2 tbsp minced fresh rosemary leaves
- 4 tbsp olive oil
- Kosher salt and freshly ground pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Grill: Light your grill to medium-high heat (around 400-425°F). Set up for direct grilling, using a cast-iron griddle or pan for the potatoes and a grill grate for the steak.
- Roast the Potatoes: Rinse and dry the potatoes. Cut them in half and toss with olive oil, salt, pepper, and rosemary. Place them on the griddle or skillet and roast, turning every few minutes, until golden and tender.
- Cook the Steak: Season the steak with kosher salt. Sear it on the grill for 4-5 minutes per side, flipping every couple of minutes until it reaches your desired doneness. Let the steak rest for a few minutes before slicing.
- Cook the Eggs: In a skillet, heat butter (or your preferred fat) over medium heat. Crack the eggs into the pan and cook to your desired level of doneness, seasoning with salt and pepper.
- Assemble the Dish: Serve the sliced steak alongside the roasted potatoes and sunny-side-up eggs for a delicious, filling meal.
Servings and Timing
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Use Other Cuts of Steak: You can swap the porterhouse with ribeye, T-bone, or sirloin if you prefer.
- Egg Options: If you prefer your eggs differently, you can fry, scramble, or poach them according to your taste.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat the steak and eggs in a skillet or oven. The potatoes can be reheated in the same manner or in the microwave.
FAQs
Can I make this without a grill?
Yes, you can cook the steak in a skillet and roast the potatoes in the oven if you don’t have access to a grill.
Can I use frozen potatoes?
Fresh potatoes are recommended for the best texture, but frozen potatoes can be used if necessary, though they may not crisp up as nicely.
How do I know when the steak is done?
Use a meat thermometer to check for doneness. For medium-rare, the internal temperature should be 130°F, and for medium, it should be 140°F.
Can I make this ahead of time?
While it’s best enjoyed fresh, you can prepare the potatoes and steak in advance, reheating before serving.
Conclusion
Porterhouse Steak and Eggs is the ultimate comfort meal, combining juicy steak, crispy roasted potatoes, and perfectly cooked eggs. Whether for breakfast or any other time of the day, this hearty dish is sure to satisfy your appetite and leave you craving more.
Print
Porterhouse Steak and Eggs
- Total Time: 25 minutes
- Yield: 2 servings
Description
Porterhouse Steak and Eggs is a hearty and satisfying meal featuring a juicy porterhouse steak, crispy roasted potatoes, and perfectly cooked eggs. This indulgent dish is perfect for breakfast, brunch, or even dinner, offering rich flavors and a protein-packed start to your day.
Ingredients
For the Steak:
- 1 Porterhouse steak (about 24 oz)
- 1 tbsp kosher salt
- 2 tbsp ghee or oil (extra light olive oil or canola oil for searing)
For the Sunny-Side-Up Eggs:
- 4 eggs
- 2 tbsp butter or olive oil
- Kosher salt and freshly ground pepper (to taste)
For the Roasted Potatoes:
- 1.5 lb baby potatoes
- 2 tbsp minced fresh rosemary leaves
- 4 tbsp olive oil
- Kosher salt and freshly ground pepper (to taste)
Instructions
- Prepare the Grill: Preheat your grill to medium-high heat (400-425°F). Use a cast-iron griddle or pan for the potatoes and a grill grate for the steak.
- Roast the Potatoes: Rinse and dry the baby potatoes. Cut them in half and toss with olive oil, rosemary, salt, and pepper. Place them on the griddle or skillet, turning every few minutes, until golden and tender (about 10-12 minutes).
- Cook the Steak: Season the steak with kosher salt. Sear on the grill for 4-5 minutes per side, flipping every couple of minutes until it reaches your preferred doneness. Let it rest for a few minutes before slicing.
- Cook the Eggs: In a skillet, heat butter (or preferred fat) over medium heat. Crack the eggs into the pan and cook sunny-side-up, seasoning with salt and pepper.
- Assemble and Serve: Slice the steak and serve alongside the roasted potatoes and sunny-side-up eggs for a complete, delicious meal.
Notes
- Alternative Cooking Method: If you don’t have a grill, cook the steak in a skillet and roast the potatoes in the oven.
- Doneness Guide: Use a meat thermometer—130°F for medium-rare, 140°F for medium.
- Egg Variations: You can scramble, poach, or fry the eggs to your liking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Grilling, Pan-Frying
- Cuisine: American
