Garlic Butter Steak with Roasted Potatoes & Scrambled Eggs

 

Ingredients:

For the Steak:

2 strip or ribeye steaks

2 tbsp olive oil

2 tbsp butter

3 cloves garlic, minced

1 tsp salt

½ tsp black pepper

½ tsp dried rosemary (optional)

For the Roasted Potatoes:

1½ lbs baby potatoes, halved

2 tbsp olive oil

½ tsp salt

½ tsp black pepper

For the Eggs & Garnish:

3 eggs

1 tbsp butter

½ avocado, sliced

½ cup cherry tomatoes

Instructions:

Preheat oven to 425°F (220°C). Toss potatoes with olive

oil, salt, and pepper. Roast for 25–30 minutes until

golden and crispy.

Heat olive oil in a skillet over medium-high heat. Season

steaks with salt and pepper and cook 3–4 minutes per

side until desired doneness.

Add butter, garlic, and rosemary to the skillet and spoon

the melted garlic butter over the steak for 1–2 minutes.

Remove and let rest.

In another pan, melt butter and scramble eggs until just

set.

Slice the steak and serve with roasted potatoes,

scrambled eggs, avocado slices, and cherry tomatoes.

Cook Time:

30 minutes