Breakfast Steak and Potatoes

Breakfast Steak and Potatoes is a classic yet hearty dish that has its origins in American and European cuisines. It embodies the satisfying nature of American comfort food. Over the years, various regional and cultural influences have contributed to the diversity of steak and potato dishes, from simple grilled steaks with baked potatoes to more complex preparations with unique seasonings and sauces.

This is my take on a classic one-pan steak and potato recipe that's easy to make. This recipe serves two people, so adjust the quantities accordingly if you're cooking for more or fewer people. 

Steak Ingredients:

• 1 lb. Steaks, boneless (such as ribeye, New York strip, or sirloin), approximately 1 inch thick
• Salt, to taste 
• White Pepper, to taste
• 1 Tbsp. Garlic Powder
• 1 Tsp. Paprika
• 1 Tsp. Cayenne pepper
• 1 Tsp. Baking Soda 
• 2 Tbsp. Soy Sauce 
• 1/3 cup. Water

For the Potatoes:

• 2 large Russet Potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• Salt and pepper to taste
• 1 teaspoon Thyme 
• 1 teaspoon Rosemary 
• 2 Teaspoon Garlic, minced 
• 1/2 cup Water
• 1 Onion, quartered 

1. Marinate Steak:

   • Remove steak from refrigerator and transfer to a bowl. Season the steak with salt, white pepper, garlic powder, paprika, cayenne pepper, soy sauce and baking powder. 
   • Add 1 teaspoon of baking powder to mixture to help tenderize the steak. 
   • Mix everything together and allow the steak to marinate at room temperature for 20 minutes.

2. Prepare Steak:

   • Preheat your grill, stovetop skillet, or oven to high heat. You want it to be very hot.
   • Drizzle olive oil in skillet, about 1-2 tablespoons.
   • Transfer the steak into the skillet and sear on each side for 1 minute until golden brown.
   • After the steaks are cooked to your liking, remove them from the pan and let them rest for a few minutes. This allows the juices to redistribute, keeping the steak juicy.

3.  Prepare the Potatoes:

   • In the same skillet, over medium heat, sauté chopped onions for 3 minutes until translucent. 
   • In a large mixing bowl, toss the potato cubes with olive oil, paprika, salt, and pepper until they are well coated.
   • Transfer the potatoes to your skillet with the sautéed onions. Next, pour in 1/2 cup of hot water and continually mix the potatoes every 2 minutes for 10-15 minutes until the water evaporates.
   • Add thyme, rosemary, and minced garlic, mix again, cover with a lid and reduce heat to medium low. Cook for an additional 10 minutes until potatoes are fork tender. 
   • Add steak back into the skillet, mix again. Add a nub of butter, if desired  and serve while hot!