Father’s Day Steak Breakfast

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“WOW!” Dad on Father’s Day with this easy, restaurant-quality breakfast. No fancy cooking techniques or skills required with this no-stress, “RELAXED” recipe for bringing together fried potatoes topped with sunny-side-up eggs and a perfectly cooked medium-rare steak.
Father’s Day Breakfast

We go out of our way to treat Mom like a Queen on her special day; now it’s Dad’s turn for a day of pampering. So let the royal treatment begin with a breakfast fit for a King! Serve up a perfectly cooked New York Strip Steak with a side of fried potatoes, onions, and garlic topped with three sunny-side-up eggs and toast triangles. YUM!

image of ingredients
Ingredients for all the steak, pan fried potatoes and onions and sunny-side-up eggs (not shown: bred for the toast)

While it looks so impressive on a plate, this breakfast is pretty simple to put together, and the timing is such that it’s all ready at the same time. The ingredients are basic, a steak, three eggs, one potato, half an onion, a little garlic, some seasoning, spices, and cooking oil. Nothing fancy or complicated. While any cut of steak will work, I prefer a one-inch thick New York Strip. It’s the perfect size for a breakfast steak and cooks quickly. It also slices up nicely for a beautiful presentation. (Make sure to take the steak out of the fridge and let it hang out on the counter for about 20 minutes to bring it to room temperature to ensure even cooking.) For the seasoning, nothing beats Creole seasoning. It has just the right amount of flavor and heat, but that’s a personal taste thing. Cajun seasoning is a bit spicier, Italian seasoning has lots of flavor with no heat, and you can never go wrong with Montreal seasoning. Finally, I like frying steak in a cast-iron pan with grapeseed oil and butter. Grapeseed oil is excellent for cast-iron skillets, as it easily handles high heat. However, canola or vegetable oil works well too.   

Now, for the potatoes. I used a yellow (Yukon Gold) spud, but I also like using red potatoes for breakfast potatoes. If you only have a russet (Idaho) potato, no worries – it will work. I don’t peel my potatoes, the skin on yellow and red potatoes is so thin it’s unnecessary, plus I like the “rustic” look. I have also used canned potatoes; they work great. I always keep a can in my pantry just in case I run out of the real deal, which has happened!

In a plastic bag or a bowl coat the diced potatoes, chopped onions, minced garlic, chopped herbs with the seasonings.

The potato cooks best when diced, cut in little cubes, as evenly sized as possible. The only other prep is chopping the onion, mincing the garlic, and chopping the fresh herbs, if you’re using them. Fresh herbs aren’t necessary, but they do add great flavor. I grow my own in a window garden, so I always have them on hand. However, before I learned how easy it was to grow herbs, I always used dried – I have no problem with them. If you’re using fresh, you want to use about a fistful. I used rosemary, sage, and oregano. Dried herbs are much more potent, so a teaspoon of each will do the trick. Toss the veggies and herbs in a plastic bag or a bowl. I can’t stand creating extra dishes to wash, so I use a ziplock bag. To the bag, add salt, pepper, and seasoning to taste. I recommend starting with a teaspoon of Creole Seasoning (or seasoning of your liking), a half teaspoon of salt, and just a couple of shakes of pepper. You can always add more! Shake the bag to coat the veggies evenly. Heat a tablespoon of canola (or vegetable) oil in a medium skillet. (I use a nonstick frying pan.)

raw potatoes and onions in skillet
CAREFULY add the potato mixture to the hot skillet.

When the oil begins to shimmer, it’s hot enough to add the potatoes. CAREFULLY pour or spoon the potatoes into the hot skillet. The oil will sizzle and may spatter. Spread the potatoes mixture in an even layer and let it be for a couple of minutes. After 2-3 minutes, stir and leave it be again. Repeat this a couple of times. It takes about 10 minutes for the potatoes to start getting brown and crispy. When they reach this stage, turn the heat down to low. They can hang out in the pan while cooking the steak. Just give them an occasional stir.

Crispy brown potatoes
It takes about 10 minutes for the potatoes to reach a crispy golden brown. Turn the heat down to low while the steak is being cooked.

The steak needs a separate pan. My recommendation is a cast-iron skillet; however, stainless steel or a grill pan is fine. Heat the grapeseed (or canola) oil on medium-high until the oil is shimmering or rippling. The pan needs to be screaming hot but not smoking. While the pan is heating, use a paper towel to blot any moisture from the steak.

raw steak with seasoning on cutting board
Generously season the blotted dry, room temp steak. Add more seasoning!

Generously season with the Creole or seasoning of your choice. I also add additional salt and pepper. When you think the steak is well-seasoned, add more! Seriously, under-seasoning is one of the biggest reasons home-cooked steaks don’t taste as good as Steak House steaks. SEASON, SEASON, SEASON! 

In a screaming hot skillet, cook the steak for 5 minutes on one side and three minutes on the other. Remove from the pan and let rest on a cutting board while the eggs are being cooked.

Place the patted dry, generously seasoned, room temp steak in the sizzling hot skillet. Be warned; there will be some smoke. Make sure the fan is on and maybe crack a window. A one-inch-thick steak cooks fast. Just five minutes on one side and three on the other to produce perfect medium-rare doneness. After removing the steak from the pan, let the steak rest for 5-10 minutes before slicing to give the juices time to redistribute, which is the right amount of time to make the eggs! 

Break the eggs separately in a small bowl or ramekin and gently pour into the melted butter in the skillet.

If you’ve never cooked sunny-side-up eggs, allow me to ease your mind – they’re EASY! I was always scared of them, but there’s nothing to it. First, however, you need to transfer the potatoes from the skillet onto a paper towel-lined plate. Let them sit for a couple of minutes to let drain any excess grease. Meanwhile, use another paper towel to wipe up the pan. Return the pan to the stove, turning the heat back up to medium-high, and add a tablespoon of butter. Swirl the butter around to distribute evenly. In a small bowl or ramekin, crack the eggs one at a time and gently slide into the melted butter. The reason for breaking the eggs in a small bowl is to eliminate the risk of ruining all the eggs if a yolk breaks or eggshells get into the pan.

Did you know that you can avoid shattering the eggshell by cracking the egg on the countertop or a cutting board instead of the side of the bowl? Whoa! I bet you’ve been breaking eggs on the side of the bowl or pan your whole life – right? I did until I learned this nifty trick. Give the egg ONE assertive tap on the kitchen counter or flat surface. Lightly tapping the egg multiple times increases the risk of the egg shattering into lots of small pieces. Tapping the rim or side of a pan or bowl also increases the chance of getting shells mixed in with the egg. (I don’t need to tell you what pain that is!) Next, holding the egg over the bowl, press your thumbs lightly against the crack until the membrane breaks, and then gently pull apart and let the egg slide out. Believe it or not, once you’ve done it a couple of times, you’ll never go back to your old ways.

It takes just three minutes (set a timer!) for the eggs to set. Season and, If desired, sprinkle with parsley.

When all the eggs are in the pan, season them lightly with salt. Cook over medium heat until the whites are just set, about 3 minutes. Three minutes really is the magic number. It works every time. While the eggs are cooking, transfer the potatoes to a dinner or serving plate. Season the eggs with pepper and additional salt and parsley, if desired. With a spatula, carefully place the eggs on top of the potatoes. If serving toast, place the bread in a toaster or under the broiler, toast to the desired doneness, and cut in half at an angle (triangles) and top with butter or honey, if desired. Place the toast on the dinner plate or a separate small plate.

With a flat spatula, gently move the eggs from the frying pan and place on top of the potatoes.

Now is the time to slice your steak into quarter-inch thick strips and place it on the plate with the potatoes, eggs, and toast. Stand back and admire the beautiful breakfast you created! Serve immediately while graciously accepting the compliments on a meal fit for a King. Happy Father’s Day!

Father’s Day Breakfast

Father’s Day Steak Breakfast

Recipe by Jane BruceCourse: Breakfast, Brunch, LunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Treat Dad like royalty on Father’s Day with a breakfast fit for a king! A perfectly cooked steak is sliced up and served with crispy-on-the-outside, melt-in-your-mouth on the inside, fried potatoes with onion, garlic, and herbs, topped with sunny-side-up eggs, and a side of toast.


  • 1 potato,diced

  • ½ onion, chopped

  • 2 garlic cloves, minced

  • Optional: fresh herbs (rosemary, oregano, sage), chopped

  • 1 tablespoon canola oil

  • 1 (1 inch thick) New York strip steak, patted dry

  • 1 tablespoon canola oil

  • 1/2 tbsp grapeseed oil

  • 2 tablespoons butter (divided)

  • 3 large eggs

  • Optional: 1 slice of bread for toasting

  • Creole Seasoning, to taste

  • Salt and pepper, to taste

  • Optional: Parsley flakes, garnish


  • Prep: Scrub and dice the potato. Chop the onion and mince the garlic. Set the steaks out on the counter to warm to room temperature. Chop the fresh herbs (optional).
  • Place the potatoes, onion, garlic, and herbs in a plastic/ziplock bag (for easy clean-up) or a bowl, season with salt, pepper, and Creole Seasoning to taste. (Recommendation: Start with a one teaspoon Creole seasoning, half teaspoon salt, and a 1/8 teaspoon pepper – more can be added!). Shake bag to evenly coat the potatoes. Heat a medium skillet, with a tablespoon of canola oil, on medium-high heat. When the oil starts to shimmer, carefully add the potato mixture (it may splatter!). Spread the potatoes out in an even layer and let cook for 2-3 minutes and stir. Allow another 2-3 minutes and stir. Repeat one or two more times until the potatoes/onion/garlic turn crispy brown. Reduce the heat to low, while preparing the steak, stirring occasionally.
  • To prepare the steak, heat a cast-iron skillet with grapeseed oil and 1 tablespoon butter over medium-high heat until oil is shimmering, and butter has browned. Pat dry the steak with a paper towel and generously season both sides with Creole seasoning. Sear on the first side for 5 minutes, turn and sear the other side for 3 for medium-rare (adjust time according to personal preference). Transfer to a cutting board to rest for at least 5-10 minutes.
  • While steak is resting, use a slotted spoon to transfer potatoes to a paper towel-lined plate to absorb excess oil and wipe the skillet with a paper towel and turn the heat back up to medium-high and melt a tablespoon of butter. Swirling the pan to evenly distribute butter. Crack the eggs one at a time in a small bowl and gently slide into the pan. When all the eggs are in the pan season lightly with salt. Cook over medium heat until the whites are just set, about 3 minutes. While the eggs are cooking, transfer the potatoes to a dinner plate. Season the eggs with pepper and additional salt and parsley, if desired. With a spatula, carefully place the eggs on top of the potatoes. If serving toast, place the bread in a toaster or under the broiler, toast to the desired doneness, and cut in half at an angle (triangles) If desired, top with butter or honey. Place the toast on the dinner plate or a separate small plate.
  • Slice steak in quarter-inch strips and place on a plate with the potatoes, eggs, and toast. Serve immediately.


  • Potato: Any variety of potatoes will work (yellow, red, russet, even canned potatoes). No need to peel the potatoes if well-scrubbed. Zhoosh it up by adding mushrooms, sweet or hot peppers, even zucchini to the potatoes.
  • Fresh herbs: substitute dry herbs, 1/2 teaspoon of rosemary and/or oregano, and/or thyme.
  • Pans: A Cast iron pan, grill pan, or stainless steel pan should be used for the steak. A non-stick pan can be used for the potatoes and eggs.
  • Steak: For best results, remove the steak from the fridge about 20 minutes before grilling to bring it to room temperature. A freezing-cold steak won’t cook evenly. Canola oil or vegetable oil can be substituted for grapeseed oil.
  • Seasoning: Substitute Cajun, Italian, or Montreal seasoning per your taste. Salt, pepper, and paprika are also fine!
  • Eggs: Let the eggs come to room temperature before cooking. Cold eggs are more likely to result in overcooking the yolk while trying to get the white to set.

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