Let's Make: Steak and Eggs au Poivre | Cook-Along with Babish

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by preheating the oven to 350°F.

Prepare a rimmed baking sheet with a rack set inside for catching the steak and potatoes later.

Dry brine the steak by generously coating it in kosher salt and letting it sit at room temperature for at least 45 minutes.

While the steak is brining, prepare the potatoes for the potato pancake.

Grate the potatoes and then use a clean dish towel to squeeze out excess moisture.

In a nonstick skillet, melt Danish Creamery European style butter over medium heat and add the grated potatoes, pressing them down to form a pancake.

Cook the potato pancake until golden brown and crispy on one side, then flip it over to cook the other side.

Once both sides are crispy, transfer the potato pancake to the prepared baking sheet and place it in the oven to keep warm.

In a stainless steel sauté pan, heat more Danish Creamery European style butter over medium-high heat until shimmering.

Add the dry-brined steak to the pan and sear it for about 4-5 minutes on each side for medium-rare.

After searing, transfer the steak to the oven to finish cooking to your desired doneness, about 5-10 minutes depending on thickness.

While the steak is in the oven, fry the eggs sunny-side up in the same skillet used for the steak, using more butter if necessary.

Prepare a gremolada by mixing chopped scallions, parsley, and lemon juice in a bowl.

Once the steak is done, let it rest for a few minutes before slicing it.

Plate the crispy potato pancake, top it with sliced steak, and add the fried eggs on the side.

Drizzle the gremolada over the steak and eggs, and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens