Steak and Eggs with Crispy Breakfast Potatoes

Peel the russet potato and dice it into small, even-sized cubes.

Place the potato cubes in a mixing bowl, drizzle with olive oil, and season generously with your favorite spice rub.

Toss the potatoes until they are fully coated in oil and spices.

Transfer the potatoes to an air fryer basket. Cook at 375°F (190°C) for about 20 minutes, or until golden brown and crispy. Alternatively, you can bake them in an oven.

While the potatoes are cooking, heat a skillet over high heat. Place the steak fat-cap down in the hot, lightly oiled pan to render the fat.

Once the fat cap is rendered and crispy, flip the steak to sear the other side until a nice crust forms.

Tilt the pan and use a spoon to baste the steak with its own rendered fat.

Remove the steak from the skillet and place it on a wire rack to rest.

Reduce the heat under the skillet to low. Crack the eggs directly into the rendered steak fat.

Season the eggs with salt, pepper, and garlic powder. Cook until the whites are set and the yolks are still runny.

Once the steak has rested, slice it against the grain into strips.

Finish the sliced steak with a sprinkle of flaky sea salt.

Assemble your plate with the crispy potatoes, sliced steak, and fried eggs. Garnish with fresh berries and chopped parsley if desired.