Steak and Eggs Breakfast Skillet

• 91
  12 oz sirloin steak, sliced into 1/2-inch strips

  Sirloin Steak91$17.00Buy from Grown Well Regenerative Farm
• 84
  9 oz gold potatoes, cut into 1/2-inch dice

  Organic Gold Potato - 1.5LB84$2.49Buy from Mill Valley Market
• 95
  2 tbsp grass-fed ghee, divided

  Australian Certified Organic Grass-fed Ghee95$20.00Buy from OMGhee
• 84
  2 cloves garlic, finely minced

  Garlic84$4.19Buy from Rosebud's Real Food
• 84
  1/2 tsp dried whole thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 94
  4 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop
• 3/4 tsp fine salt, divided
• 1/2 tsp freshly ground black pepper, divided

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Pat the sirloin steak strips dry and season with 1/4 teaspoon fine salt and 1/4 teaspoon freshly ground black pepper, then set aside at room temperature.

2. 2

   Melt 1 tablespoon grass-fed ghee in a large 12-inch cast-iron skillet over medium-high heat. Add the diced gold potatoes, sprinkle with 1/4 teaspoon fine salt, cover tightly with a lid, and cook for 5 minutes until tender.

3. 3

   Remove the lid and cook the potatoes uncovered for 4 minutes without moving them, allowing the bottoms to turn deeply golden and crispy, then push them to one side of the skillet.

4. 4

   Turn the heat to high. Lay the sirloin steak strips in a single layer on the cleared side of the skillet and sear undisturbed for 2 minutes, then flip and cook for 1 minute more until browned; transfer steak and potatoes onto two plates.

5. 5

   Reduce heat to medium-low and melt 1/2 tablespoon grass-fed ghee in the empty skillet. Crack the eggs gently into the pan, season with the remaining fine salt and black pepper, and fry for 2 to 3 minutes until the whites are fully set and yolks remain runny.

6. 6

   In a small corner of the skillet or a tiny ramekin, melt the remaining 1/2 tablespoon grass-fed ghee with the minced garlic and dried whole thyme for 1 minute until fragrant. Transfer eggs to the plates, spoon the garlic thyme ghee over the steak, and serve hot.