¼ cup butter
¼ cup heavy cream or milk (more if needed)
Salt & pepper to taste
Chives for garnish (optional)
For the Roasted Asparagus:
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1 bunch fresh asparagus, ends trimmed
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1 tbsp olive oil
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Salt & black pepper
For the Egg & Toast:
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2 slices thick bread (sourdough, brioche, or Texas toast)
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2 large eggs
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Butter for frying
Instructions
Step 1: Make Mashed Potatoes
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Boil potatoes in salted water until fork-tender, about 12–15 minutes.
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Drain and return to pot. Add butter and cream; mash until smooth.
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Season with salt and pepper. Keep warm. Garnish with chopped chives if using.
Step 2: Roast the Asparagus
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Preheat oven to 425°F (220°C).
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Toss asparagus in olive oil, season with salt and pepper.
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Roast for 10–12 minutes until tender and slightly crispy at tips.
Step 3: Sear the T-Bone Steak
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Pat steak dry and season generously with salt and pepper.
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Heat a cast-iron skillet over high heat until very hot. Add olive oil.
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Sear steak 3–4 minutes per side. Reduce heat to medium.
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Add butter, garlic, and rosemary. Tilt pan and baste steak with the melted butter for another 1–2 minutes.
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Cook to desired doneness (130°F for medium-rare). Let rest 5–10 minutes before slicing.
Step 4: Make Garlic Herb Butter Sauce
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In a small saucepan, melt butter over medium-low heat.
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Add garlic and cook 30 seconds.
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Stir in herbs, Dijon mustard, lemon juice, salt, and pepper. Simmer 1–2 minutes. Set aside.
Step 5: Fry the Eggs & Toast
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Toast the bread slices to golden brown.
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In a non-stick skillet, melt butter and fry eggs sunny-side-up. Season with salt and pepper.
️ Assembly
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Slice the steak and drizzle generously with the garlic herb butter sauce.
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Plate with a scoop of mashed potatoes (add a swirl of butter if desired), roasted asparagus, and the fried egg on top of toast.
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Finish with extra herbs, cracked pepper, or even a sprinkle of chili flakes for some heat.
Optional Add-Ons
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Swap asparagus with roasted Brussels sprouts or sautéed green beans.
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Add caramelized onions over the steak.
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Serve with a side of creamy horseradish sauce or Dijon cream.
Notes
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Let the steak rest before slicing to keep the juices in.
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Garlic herb butter sauce can be made ahead and refrigerated up to 3 days.
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Feel free to substitute the T-bone with ribeye or porterhouse if preferred.
Final Thoughts
This dish brings together comfort and elegance in one plate. Whether for a weekend brunch or a cozy date-night dinner, the pairing of steak, egg, and buttery mash hits all the right notes. Plus, it’s visually stunning — worthy of a share and a second helping.
