Cooking Tips
Garlic Butter Steak with Creamy Scrambled Eggs & Crispy Breakfast Potatoes
Seared garlic butter steak strips with creamy scrambled eggs and golden crispy breakfast potatoes — a protein-packed brunch plate.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is the no-nonsense breakfast plate: sirloin cut into thick strips and seared in garlic butter, eggs scrambled low and slow with cream and milk until just set, and diced potatoes roasted with garlic, paprika and rosemary until crisp. Nothing fancy, everything done right — the kind of protein-packed brunch that keeps you full until dinner and tastes like a weekend even on a weekday.
Ingredients
For the juicy garlic butter steak: 1 1/2 lb sirloin steak, cut into thick strips; 2 tbsp olive oil; 3 tbsp unsalted butter; 4 garlic cloves, minced; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper.
For the creamy scrambled eggs: 6 large eggs; 2 tbsp unsalted butter; 1/4 cup heavy cream; 1/4 cup whole milk; 1/4 cup shredded cheddar cheese (optional); 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh chives, chopped.
For the crispy breakfast potatoes: 4 medium potatoes, diced; 2 tbsp olive oil; 2 tbsp melted butter; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp onion powder; 1/2 tsp dried rosemary; 1/2 tsp salt; 1/2 tsp black pepper.
For garnishing: 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; freshly cracked black pepper; extra melted garlic butter, for drizzling.
Method
Heat the oven to 200°C (400°F). Toss the diced potatoes with the olive oil, melted butter, garlic powder, smoked paprika, onion powder, rosemary, salt and pepper, and spread on a tray. Roast for 30–35 minutes, turning once, until golden and crisp.
Season the steak strips with the garlic powder, smoked paprika, onion powder, thyme, salt and pepper. Sear in olive oil over high heat for 2–3 minutes per side, then add the butter and garlic and baste for 1 minute. Cook to 145°F (63°C), then rest for 5 minutes.
Whisk the eggs with the cream, milk, salt and pepper. Melt the butter in a pan over medium-low heat, add the eggs and stir gently until just set and creamy. Fold in the cheddar if using and the chives.
Plate the steak strips, scrambled eggs and crispy potatoes together.
Garnish with parsley, extra chives, cracked black pepper and a drizzle of melted garlic butter.
Cooking Tips
Cut the potatoes evenly — mixed sizes mean some burn while others stay pale.
Take the eggs off the heat while they still look slightly wet; they set in their own heat.
Sear the steak strips in a single layer so they brown instead of steaming.
Frequently asked questions
How is this different from the steak and eggs with avocado plate?
That plate adds crispy baby potatoes, avocado and cherry tomatoes; this one keeps it simpler with diced breakfast potatoes and no avocado.
Can I cook the potatoes in a pan instead?
Yes — parboil the dice for 5 minutes, drain well, then crisp in olive oil and butter over medium-high heat for 12–15 minutes.