Steak and Grits with Eggs and Potatoes
Steak and Grits with Eggs and Potatoes
This is a hearty, simple plate: seared steak 🥩, creamy grits 🥣, fried eggs 🍳, and pan-roasted potatoes 🥔. You can make it on a weekday morning or a relaxed weekend brunch. It feels warm and filling without being fussy.
Try a bright fruit side for contrast — see a fresh idea here: fresh fruit salad recipe 🍓.
Why make this recipe?
- It’s balanced: protein, carbs, and flavor. 🥩🍳🥔
- It cooks fast if you work in steps. 🔪⏱️
- It’s flexible — swap steak or use different eggs. 🧈🫒
How to prepare Steak and Grits with Eggs and Potatoes
Start by getting all ingredients ready. Heat pans so everything finishes around the same time. Follow the steps below for a smooth cook.
Ingredients:
- Steak 🥩 (one or two steaks, 6–8 oz each)
- Grits 🥣 (instant or regular)
- Eggs 🍳 (1–2 per person)
- Potatoes 🥔 (1 large or 2 small per person)
- Salt 🧂
- Pepper (ground) 🌶️
- Olive oil or butter 🧈🫒
Instructions:
- Prep: Wash and cube potatoes 🥔. Pat steaks dry and salt/pepper both sides 🧂🌶️. Measure grits and water/milk. 🔪
- Roast potatoes: Heat a skillet with olive oil 🫒 over medium-high. Add potatoes, season with salt and pepper, and cook 12–15 minutes until golden and tender, stirring now and then. 🔥🥔
- Cook grits: Bring water (or milk/water mix) to a boil, add salt, stir in grits and reduce heat. Cook until thick, stirring often (follow package time). Stir in butter or a splash of olive oil for creaminess. 🥣⏱️
- Sear steak: Heat another skillet until very hot. Add a bit of oil. Sear steak 2–4 minutes per side depending on thickness and desired doneness. Let rest 5 minutes before slicing. 🥩🔥
- Fry eggs: In a small pan, melt butter or heat oil and cook eggs sunny-side up or to your liking. Season with salt and pepper. 🍳
- Plate: Spoon grits on the plate, add sliced steak, place eggs on top or beside, and arrange potatoes. Finish with a crack of black pepper. 🍽️
How to serve Steak and Grits with Eggs and Potatoes
Serve hot. Add a simple green salad or a light fruit side — for a bright match try this fruit salad idea 🍓. Offer hot sauce or steak sauce at the table.
How to store Steak and Grits with Eggs and Potatoes
- Cool leftovers quickly. Place in airtight containers and refrigerate up to 3 days. 🧊
- Reheat grits gently with a splash of milk or water over low heat, stirring to loosen. Microwave in short bursts if needed. 🍳
- Reheat steak slices in a hot pan for a minute to keep texture. Potatoes reheat well in a skillet to restore crispness. 🔥
Tips for preparing Steak and Grits with Eggs and Potatoes
- Bring steak to room temp before searing for even cooking. 🥩
- Use butter or olive oil in grits for extra richness. 🧈🫒
- Cook potatoes in batches if your pan is crowded — they brown better in a single layer. 🥔
- If you want a lighter plate, use a poached egg instead of fried. For more side ideas, see this fruit recipe. 🍏
Variations (if applicable)
- Swap steak for bacon or smoked sausage for a different flavor. 🥓
- Use cheese in grits (cheddar or Parmesan) for richer grits. 🧀
- Add sautéed greens (spinach or kale) for color and vitamins. 🥬
FAQs
Q: Can I use instant grits?
A: Yes. Instant grits save time — follow package instructions and add butter for richness. 🥣
Q: How do I know when the steak is done?
A: Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Rest 5 minutes before slicing. 🥩🌡️
Q: Can I prep parts ahead?
A: Yes. Cook grits and potatoes ahead, cool, and reheat. Sear steak and fry eggs right before serving for best texture. ⏱️
Q: What side goes best with this meal?
A: Greens or a light fruit salad match well. Try a simple fruit mix (link above) for a fresh contrast. 🍓
Conclusion
If you want more classic breakfast or brunch ideas, check the Traditional Breakfast & Brunch Menu. For another menu with hearty dishes and brunch inspiration, see the Wild Eggs Menu | Breakfast, Brunch, Lunch. If you enjoy grits and Dutch oven cooking, this Dutch Oven Corned Beef – Quiche My Grits page has nice related ideas.