Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side
Medium: 6 minutes on each side (recommended)Well-done: Not recommended
Variations: Substitute ribeye with rump or sirloin steak
- Pre-heat the oven to 200°C/390°F.
- Lightly coat the ribeye steaks in olive oil, generously season with salt and black pepper and sprinkle over smoked paprika.
- Heat a splash of olive oil and a knob of butter in an ovenproof skillet/pan over a medium-high heat and cook the steaks to your preference (see cooking guideline above).
- Remove the steaks from the pan and place on a board, tent with tinfoil and allow the meat to rest until needed.
- Add the potatoes to the same pan (adding more oil and butter if necessary) and sauté on a medium heat for about 15 minutes or until golden and cooked through. Season well with salt and pepper.
- Stir in the onions, red pepper and garlic and cook until soft and translucent.
- Using a spoon, move the potatoes to make wells for the eggs and crack an egg into each space.
- Place the skillet pan into the pre-heated oven and cook the eggs to your liking (soft eggs with runny yolks are recommended).
- Slice the rested steak into slivers and add to the pan for the last minute of cooking time to heat through.
- Garnish the steak and egg hash with fresh chopped parsley and serve with toast.
- 2 x 350g ribeye steaks
- Olive oil
- Salt and freshly ground black pepper
- Smoked paprika
- 3 large potatoes, cut into large cubes
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 red pepper, chopped
- 4 eggs (or as many as you’d like)
- Fresh flat-leaf parsley, chopped, for garnish
Tips & Tricks
This meal can also be cooked on an outdoor fire in a cast iron pan or on a skottel braai.