Steak and Eggs Brunch

Directions

1. Boil the potatoes whole until just fork tender for approximately 15 minutes. You want them cooked through but not falling apart. Drain and allow to steam dry for 5 minutes. Steam drying matters here because moisture is the enemy of a crispy smash. For 8 people, work in two batches if your pot can't fit all 16 at once.

2. Remove the steaks from the refrigerator 30 minutes before cooking. Pat completely dry with paper towels on both sides. Season generously with flaky salt and coarse black pepper on both sides. Dry surface and good seasoning are the two things that make all the difference for a great sear.

3. Heat the Elite Griddle 4-Burner across three zones — high heat across the two left zones for the steak and potatoes, medium-low across the right zone for the eggs. Allow the surface to come fully to temperature before anything goes on. At 720 square inches you have the room to run everything simultaneously without crowding.

4. Add a thin film of neutral oil across the high heat zones. Place the potatoes onto the surface and smash each one firmly with the back of a spatula or a burger press until approximately 1cm thick. Season the smashed side immediately with garlic powder, smoked paprika, salt, and pepper. Leave completely alone for 4–5 minutes until the underside is deeply golden and crisp. Flip once. Season the second side. Work in two rounds if needed — a properly uncrowded potato crisps better than a crowded one.

5. While the potatoes are crisping, add oil to the hottest section of the high heat zone. Work the steaks in two rounds of four, searing in batches keeps the surface temperature where it needs to be. Place four steaks down and do not move them for 2–3 minutes. You want a deep, dark crust forming on the contact side. Flip once. Repeat with the second batch.

6. Immediately after flipping each batch, add butter, crushed garlic, and rosemary to the surface alongside the steaks. As the butter melts and foams, baste the steaks continuously with the garlic butter for 60–90 seconds. Keep the first batch resting on a warm corner of the griddle while the second batch finishes.

7. Remove the steaks when they reach your preferred internal temperature. 54°C (130°F) for medium-rare, 60°C (140°F) for medium. Rest on a board for 5 minutes minimum.

8. While the steaks rest, crack all 16 eggs onto the medium-low zone with butter. The Elite Griddle's low zone is wide enough to handle all 16 simultaneously. Season immediately. Cook to preference (sunny side up, over-easy, or basted). The low zone produces eggs with soft whites and runny yolks skips the usual rubbery edges that come from a pan that's too hot.

9. Slice the rested steaks against the grain into thick pieces. Plate alongside the crispy smashed potatoes and eggs. Finish with chopped parsley, a squeeze of lemon if using, and hot sauce on the side.