Porterhouse Steak and Eggs with Roasted Potatoes
A meat lovers ultimate breakfast or brunch of porterhouse steak and eggs
Servings: 2
Ingredients
Steak
- 1 Porterhouse steak
- 1 tbsp kosher salt
- 2 tbsp ghee or oil such as extra light olive oil, canola (for searing steak)
Sunnyside Up Eggs
- 4 eggs
- 2 tbsp butter, bacon fat or oilve oil
- Kosher salt and fresh ground pepper to taste
Roasted Potatoes
- 1.5 lb Baby potatoes
- 2 tbsp minced fresh rosemary leaves
- 4 tbsp olive oil
- Kosher salt and fresh ground pepper to taste
Instructions
- Light grill to medium-high heat (approximately 400-425F) and set up for direct grilling. A cast iron griddle or cast iron pan on one side is ideal for cooking the potatoes and a grate directly over the fire for the steak. If you don’t have cast iron for the potatoes, any skillet that is suitable for grill usage will work.
- Rinse the potatoes, pat dry with a paper towel, then cut in half and place in a bowl with olive oil, kosher salt, pepper, and olive oil. Stir to thoroughly coat potatoes.
- Place potatoes on cast iron griddle or in skillet and allow to roast. They will need to be turned every few minutes, and continue to roast them as you cook the steak. Potatoes are ready when they are browned nicely on the outside with a tender inside.
- Before placing the steak on the grill, lightly oil or rub with ghee then season liberally with kosher salt. There is no need to bring your steak to room temperature prior to grilling.
- Allow steak to grill and for approximately 60 seconds then if you prefer a nice crosshatched pattern in your steak, give the steak a quarter turn and continue to grill for 60 more seconds, then flip steak to other side. Continue to grill steak, flipping every minute or so until internal temperature is approximately 125F internally for medium rare. Total cooking time is approximately 10 minutes depending on thickness and weight of steak.
- Take steak off the grill and tent with aluminum foil then let rest for about 10 minutes while you finish the potatoes and cook the eggs. After the resting stage, the final temperature of the steak will be over 130F for a nice medium rare. Cook longer or shorter depending on your doneness preference.
- In preheated skillet, or on griddle, add butter then add cracked eggs. Season with kosher salt and pepper to taste. Cook eggs until whites are firm and yolk remains runny.
- Serve sliced steak with roasted potatoes and eggs and enjoy!
Notes
Notes: If you do not have a grill, this meal can easily be made indoors. Prepare the potatoes in the same manner then roast in an oven at 425F for approximately 20 minutes or until tender, flipping half-way through cooking. The steak and eggs can be cooked on the stove in a cast iron pan or skillet using the same methods as above.