Instructions
- Prepare the Potato Wedges: Preheat your oven to 400°F (200°C). In a large bowl, toss the potato wedges with 1 tablespoon olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Prepare the Herb Sauce: While the potatoes bake, in a small bowl, combine the finely chopped parsley, minced garlic, 2 tablespoons extra virgin olive oil, red pepper flakes, lemon juice, salt, and black pepper. Stir well to combine. Set aside.
- Prepare the Steak: Pat the steak thoroughly dry with paper towels. This is crucial for a good sear. Season both sides generously with salt and freshly ground black pepper.
- Heat a heavy-bottomed skillet (cast iron works best) over high heat for 2-3 minutes until it’s smoking hot. Add 1 tablespoon olive oil to the pan, swirling to coat.
- Carefully place the seasoned steak in the hot skillet. Sear for 2-4 minutes per side for medium-rare, depending on thickness. For a 1-inch steak, aim for 2-3 minutes per side for rare, 3-4 minutes per side for medium-rare, and 4-5 minutes per side for medium.
- In the last minute of cooking, add the butter, rosemary/thyme, and smashed garlic to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (basting) to infuse flavor.
- Once cooked to your desired doneness, immediately remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
- Cook the Scrambled Eggs & Peppers: While the steak rests, wipe out the skillet (or use a separate pan) and heat 1 tablespoon of olive oil over medium-high heat. Add the diced red and orange bell peppers and sauté for 3-5 minutes until softened but still slightly crisp.
- In a medium bowl, whisk the eggs with milk or cream, a pinch of salt, and pepper until just combined.
- Reduce the heat to medium-low. Pour the egg mixture into the pan with the sautéed peppers. Let the eggs set for about 30 seconds without stirring.
- Gently push the cooked edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and gently folding until the eggs are mostly set but still moist and creamy. If using, stir in the shredded cheese during the last minute of cooking until melted.
- Assemble and Serve: Slice the rested steak against the grain into desired pieces.
- On each plate, arrange the sliced steak, a generous portion of the scrambled eggs and peppers, the crispy potato wedges, and the fresh side salad.
- Drizzle the prepared herb sauce generously over the steak. Garnish the eggs with fresh chives or parsley if desired. Serve immediately and enjoy!
Cooking Tips and Variations
Steak Doneness Guide: For a perfect steak, a meat thermometer is your best friend. Aim for internal temperatures: Rare (125-130°F), Medium-Rare (130-135°F), Medium (135-140°F). Remember that the steak’s temperature will rise a few degrees as it rests.
Achieving the Perfect Sear: Always start with a dry steak. Any moisture on the surface will steam the meat instead of searing it, preventing that delicious crust. Use a heavy-bottomed skillet and get it smoking hot before adding the oil and steak.
Fluffy Scrambled Eggs: Don’t overcook your eggs! Remove them from the heat when they are still slightly wet, as they will continue to cook from residual heat. Adding a splash of milk or cream makes them extra fluffy and rich.
Herb Sauce Customization: Feel free to experiment with different fresh herbs in your sauce. Cilantro, chives, oregano, or a mix of several can all be delicious. Adjust the red pepper flakes to your preferred level of heat.
Pepper Power: While bell peppers add sweetness, you can kick up the heat by adding diced jalapeños or serrano peppers to your scrambled eggs. Or, for an earthier flavor, sauté some diced onions or mushrooms along with the bell peppers.
Cheese Please: Don’t limit yourself to cheddar or Monterey Jack for the eggs. Feta, goat cheese, or a sprinkle of Parmesan can add delightful new dimensions. For a richer flavor, a touch of cream cheese can also be whisked into the eggs.
Potato Perfection: For extra crispy potato wedges, soak them in cold water for 30 minutes before seasoning and baking. This helps remove excess starch. Ensure they are thoroughly dried before tossing in oil and spices.
Make-Ahead Magic: The herb sauce can be made a day in advance and stored in an airtight container in the refrigerator. You can also dice your bell peppers and other salad vegetables ahead of time to save on prep.
Steak Substitutions: If sirloin, ribeye, or filet mignon aren’t available, other quick-cooking cuts like flank steak or skirt steak can also be pan-seared. Just be sure to slice them against the grain for tenderness.
Storage and Reheating
Storage: Leftovers of pan-seared steak, scrambled eggs, and potato wedges should be stored separately in airtight containers in the refrigerator. The herb sauce should also be stored in a separate airtight container. Consume within 2-3 days for best quality. The fresh salad is best made fresh and not stored with cooked components.
Reheating Steak: To reheat steak without drying it out, preheat your oven to 250-300°F (120-150°C). Place the steak on a wire rack over a baking sheet and heat for 10-15 minutes, or until warmed through. Alternatively, you can gently reheat it in a lightly oiled pan over low heat for a few minutes per side.
Reheating Scrambled Eggs: Scrambled eggs can be tricky to reheat as they can become rubbery. For best results, gently reheat them in a non-stick skillet over low heat, stirring frequently, until just warmed through. Add a tiny splash of milk or water during reheating to help restore moisture. Avoid microwaving eggs if possible, as it often leads to an undesirable texture.
Reheating Potato Wedges: For crispy potato wedges, the best method is to reheat them in the oven or an air fryer. Preheat your oven to 375°F (190°C) or air fryer to 350°F (175°C). Spread the wedges in a single layer and heat for 8-12 minutes in the oven or 5-8 minutes in the air fryer, until hot and re-crisped.
Frequently Asked Questions
Can I cook the steak to a different doneness?
Absolutely! The cooking times provided are for medium-rare, which is a popular choice for pan-seared steaks. You can adjust the cooking time to achieve your preferred doneness. For rare, cook less; for medium or well-done, cook longer. Always use a meat thermometer for accuracy and remember to rest the steak regardless of doneness.
What kind of pan is best for pan-searing steak?
A heavy-bottomed skillet, especially cast iron, is ideal for pan-searing steak. Cast iron retains heat exceptionally well and distributes it evenly, which helps create that perfect, crusty sear. Stainless steel skillets can also work effectively, but ensure they are adequately heated before adding the steak.
Can I make this dish spicier?
Yes, you can easily adjust the spice level. To add more heat, increase the amount of red pepper flakes in the herb sauce. You can also add finely diced fresh jalapeños or a pinch of cayenne pepper to the scrambled eggs with the bell peppers. A dash of your favorite hot sauce at the end is also a great way to personalize the heat.
Is it necessary to rest the steak?
Yes, resting the steak is a crucial step that should not be skipped! When meat cooks, its muscle fibers contract, pushing juices to the center. Resting allows these fibers to relax and the juices to redistribute throughout the steak. This results in a much more tender, flavorful, and juicy bite. If you slice the steak immediately, all those delicious juices will run out onto your cutting board.