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Rancher's Steak and Eggs

Source of Recipe

From "Magnolia Table, Volume 2" by Joanna Gaines


Recipe Introduction

"Chip's granddad was a quintessential Texas rancher. I never had a chance to meet JB, but I feel like I know him through Chip's stories, and I like to imagine that this is the kind of meal he'd choose to start his day with. I've been told that this is the kind of meal he'd choose to start his day with. I've been told that Chip is like his grandad in a lot of ways: both like working with their hands, both are industrious, and both share a deep love and appreciation for a good, hearty breakfast."

List of Ingredients

â—¦ One 1-pound rib eye steak
â—¦ 1 teaspoon kosher salt
â—¦ 1 tablespoon Worcestershire
â—¦ 4 tablespoons (½ stick) butter
â—¦ 1 small clove garlic, minced
â—¦ 2 tablespoons olive oil
â—¦ One 20-ounce bag hash browns, thawed and patted dry
â—¦ 4 large eggs
â—¦ 1 tablespoon minced chives
â—¦ 1 teaspoon freshly ground black pepper


Recipe

Preheat the oven to 350° F.

Rub the steak with ½ teaspoon of the salt and ½ tablespoon of the Worcestershire. In a large cast-iron skillet, melt 2 tablespoons of the butter over high heat. Add the steak to the pan and sear for 5 to 6 minutes. Flip the steak and sear for another 5 to 6 minutes for medium. Add the garlic in the last minute of cooking, stirring until just cooked through. Don't let it burn. Transfer the steak to a cutting board to rest and spoon the garlic over the steak.

Meanwhile, wipe the skillet clean. Set it over medium-high heat and add the olive oil and the remaining 2 tablespoons butter. Spread the hash browns in the skillet in an even layer and cook without disturbing until browned and crispy, 8 to 10 minutes. Flip the hash browns, give them a stir, and spread them again into an even layer.

Crack the eggs over the hash browns. Transfer the skillet to the oven and bake until the egg whites are cooked and the yolks are at the desired doneness, about 8 minutes.

Slice the steak against the grain and at an angle to the cutting board. Serve alongside the hash browns and eggs. Sprinkle with the chives, pepper, and the remaining ½ teaspoon of salt and ½ tablespoon of Worcestershire.

Makes 4 servings