Ribeye Steak, Potatoes and Egg Skillet (One Pan)
Steak, potatoes, and over-medium eggs out of one skillet — per viewer, the single most-engaged upload on the entire channel. The microwave par-cook on the potatoes is the life hack that makes it weeknight-fast. Brunch or dinner; this dish does not care which.
The 153°F you'll see me chasing in this one isn't a random number — my girl likes her steak medium-well, so that's the temperature I'm going for today. I even put it to you at the end of the video: I need your honest opinion on whether this passed the medium-well steak test. Normally I don't cook a steak off a number at all — I press it and read the texture — but for the video I pull out the thermometer, because if you haven't learned the feel process yet, the monitor way is way better and more accurate.
You'll also catch my perfectionist streak early. I trim the rounded sides off my potatoes so every cube sits flat and even in the pan. You don't have to do it that way — if you know how to cut squares, cut squares — but it's part of why the finished skillet looks as good as it eats.
Watch me make it — video from my YouTube channel
The recipe
Ribeye Steak, Potatoes and Egg Skillet (One Pan)
Ingredients
- 1 ribeye steak
- red potatoes, sliced into even cubes
- 2 eggs
- 1 teaspoon olive oil
- butter ( amount; used for basting the steak and again for 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
- Slice the red potatoes into even cubes (trim the rounded sides so the pieces sit flat) and set aside.
- Pat the ribeye steak dry.
- Lightly season both sides of the steak with salt and black pepper.
- 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).
- Heat 1 teaspoon olive oil in a skillet, spreading it around to coat.
- Add the steak and cook 2–3 minutes, until light char marks form.
- Flip the steak and cook another 2–3 minutes.
- Add the butter, garlic (several whole cloves), and 2 rosemary sprigs, and baste the steak with the melted butter.
- Cook until the steak reaches 153°F internal (medium-well), checking with a thermometer.
- Remove the steak from the skillet.
- Melt butter in the skillet and add the microwaved potatoes.
- Season the potatoes with paprika, salt, garlic powder, and black pepper, and mix well.
- Stir the parsley into the potatoes.
- In the same skillet, cook the 2 eggs over-medium in the remaining butter.
- 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 (his girlfriend's preference) — adjust for your doneness.
- He normally checks doneness by feel/texture, but recommends the thermometer method as more accurate if you don't know the feel process.
- Season to taste.
- The written recipe in the video description uses Garlic Powder in its shopping list rather than fresh garlic. If you don't have fresh garlic on hand, garlic powder sprinkled into the basting butter is the described alternative.
Why this works
The five-to-six-minute microwave head start is what lets the potatoes keep pace with the rest of this skillet: it softens the cubes before they ever touch the pan, so they cook quicker and won't burn in the butter. It's untraditional — I say so in the video, and red potatoes cook pretty fast anyway — but it comes out the same, so take the shortcut. The steak side is simple and deliberate: pat it dry, a light coat of salt and pepper on both sides, two to three minutes per side until that light char shows up, then the butter, garlic, and rosemary go in and get basted right over the top of the steak. Once the steak comes out, the potatoes go into fresh melted butter in the same pan, and the eggs finish over-medium in what's left.
FAQ
Why do you microwave the potatoes before they hit the skillet?
To soften them up so they cook quicker and won't burn in the butter. Five to six minutes does it. I know it's untraditional — red potatoes cook pretty fast anyway — but it comes out the same, and it's just the quicker process. If you didn't know, now you've got the life hack.
Does the steak have to be medium-well?
No — 153°F is the number in the video because that's how my girl likes her steak, so medium-well is what I'm cooking for today. It's her preference, not a rule. Aim for the doneness you like; the thermometer is there to tell you exactly when you've landed on it.
How do you check doneness without a thermometer?
Feel. Typically I'll press the steak and judge whether it's ready by texture — that's how I normally cook. But in the video I go the monitor way instead, because it's way better and more accurate if you don't have that touch built up yet.
What if I don't have fresh garlic?
In the video I drop whole peeled cloves into the basting butter along with the rosemary. But my written shopping list for this recipe calls for garlic powder instead of fresh — so if cloves aren't in the house, garlic powder sprinkled into the basting butter is the swap I give.
Estimated nutrition, per serving (recipe makes about 2 servings): ~710 calories · 37 g protein · 50 g fat · 30 g carbs. Computed from the ingredient list using standard reference values — an estimate, not a lab analysis; your exact brands and portions will vary.
