KC Strip with Eggs and Hashbrowns

A hearty plate featuring a juicy Kansas City strip steak, crispy golden hashbrowns, and perfectly cooked eggs — simple, bold, and 100% satisfying.

Ingredients (Serves 2)

For the KC Strip Steaks:

• 2 Kansas City strip steaks (10–12 oz each)

• Salt & freshly cracked black pepper

• 1 tbsp garlic powder or steak seasoning (optional)

• 1 tbsp olive oil or canola oil

• 1 tbsp butter (for basting)

• Optional: fresh thyme or rosemary sprigs

For the Eggs:

• 4 eggs (2 per person)

• Salt & pepper

• 1 tbsp butter or oil (for frying)

For the Hashbrowns:

• 2 large russet potatoes (or 2 cups refrigerated shredded hashbrowns)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp garlic powder (optional)

• 2–3 tbsp oil or butter

Instructions

Step 1: Cook the KC Strip

1. Pat steaks dry. Season generously with salt, pepper, and garlic powder.

2. Heat a cast-iron skillet over medium-high heat. Add oil.

3. Sear steaks for 3–4 minutes per side (for medium-rare), basting with butter and herbs during the last minute.

4. Rest steaks 5–10 minutes on a cutting board before slicing.

Step 2: Make the Hashbrowns

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