Steak and Eggs Breakfast
Steak and eggs is the kind of breakfast that will carry a cowboy all the way to supper. I always enjoy Denny's Steak & Eggs platter. It has pretty good flavor, but the steak was a little tougher than what I like. That got me wondering: Could I make it better and cheaper?
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The answer starts with an inexpensive cut of beef and a pot of coffee.
Tenderize the Steak with Coffee
Pour chilled coffee over the steak and let it marinate in the refrigerator for at least two hours. You can leave it four to six hours or even overnight. The coffee adds richness and helps tenderize that tougher cut, but the finished steak will not taste like your morning cup.
Remove the steak from the marinade and dry it thoroughly. Season it about 30 to 45 minutes before cooking. I used our Original Seasoning, but your favorite all-purpose steak seasoning or salt and pepper will work.
Avoid a seasoning with big pieces of coarse pepper. Those large grains can keep the meat from making full contact with the cast iron and interfere with that beautiful, even crust.
Sear the Steak in Cast Iron
Heat a well-seasoned cast-iron skillet, then add avocado oil and butter. If your steak has a fat cap, sear that edge first.
Tip: If your steak has a fat cap, sear that first. It'll render a bit and add flavor to the whole steak.
Lay the steak flat in the hot skillet and leave it alone long enough to develop a crust. Flip it, then add mashed garlic and thyme. Tilt the skillet and spoon the seasoned butter over the steak as it finishes cooking.
Use a Chefs Temp or your favorite instant read meat thermometer to check the doneness, then let the steak rest before slicing. I like my stake medium rare at about 115, but you need to let it rest 3 minutes or so before serving.
Add Crispy Hash Browns and Eggs
I've linked the printable recipes below with all the tips and tricks I use to make perfect eggs and hashbrowns every time - but for this breakfast I went a little further and made a sauce out of hot sauce, butter, and bacon grease to fry the eggs.
For hash browns that are crisp instead of soggy, grate the potatoes into water and rinse them at least three times. Keep rinsing until the water stays clear, then dry the potatoes extremely well.
Fry them in clarified butter over medium heat. Wait until you see a golden edge before flipping them with a spatula that is at least as wide as the hash browns.
Fry your eggs to your preferred doneness and finish the plate with toast. I mixed hot sauce with butter and bacon grease for a finishing sauce that brings the entire cowboy breakfast together.
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