Ribeye Steak, Potatoes and Egg Skillet (One Pan)

Ingredients

• 1 ribeye steak
• red potatoes, sliced into even cubes
• 2 eggs
• 1 teaspoon olive oil
• 3 tablespoons butter, divided — for basting the steak and the potatoes
• garlic, several whole peeled cloves
• 2 sprigs rosemary
• salt, to taste
• black pepper, to taste
• garlic powder, to taste (for the potatoes)
• paprika, to taste
• parsley, to taste (added to the potatoes at the end)

How to Make It

1. Slice the red potatoes into even cubes (trim the rounded sides so the pieces sit flat) and set aside.
2. Pat the ribeye steak dry.
3. Lightly season both sides of the steak with salt and black pepper.
4. Microwave the sliced potatoes for 5–6 minutes to soften them (done before they hit the skillet; exact timing relative to the steak not shown).
5. Heat 1 teaspoon olive oil in a skillet, spreading it around to coat.
6. Add the steak and cook 2–3 minutes, until light char marks form.
7. Flip the steak and cook another 2–3 minutes.
8. Add the butter, garlic (several whole cloves), and 2 rosemary sprigs, and baste the steak with the melted butter.
9. Cook until the steak reaches 153°F internal (medium-well), checking with a thermometer.
10. Remove the steak from the skillet.
11. Melt butter in the skillet and add the microwaved potatoes.
12. Season the potatoes with paprika, salt, garlic powder, and black pepper, and mix well.
13. Stir the parsley into the potatoes.
14. In the same skillet, cook the 2 eggs over-medium in the remaining butter.
15. Serve the steak and potatoes with the eggs.

Curtis's Tips

• Trimming the potato sides so the cubes sit evenly is a perfectionist move — you can just cut squares if you know how.
• Life hack: microwave the potatoes 5–6 minutes first so they cook quicker and won't burn in the butter. It's untraditional, and red potatoes cook fast anyway, but it comes out the same.
• 153°F is the medium-well target (my girlfriend's preference) — adjust for your doneness.
• I normally check doneness by feel/texture, but the thermometer method is more accurate if you don't know the feel yet.
• Season to taste.
• No fresh garlic on hand? Sprinkle garlic powder into the basting butter instead.