When we think of astronaut food, our minds typically rocket to all things freeze-dried. Think ice cream, bananas, and chicken nuggets (so weird, so crazy, but so cool!). While those things are probably delicious and quite the experience to eat, nothing beats the hearty, protein-heavy Astronaut’s Breakfast they enjoy on earth before lifting off. Imagine a plate exploding with fluffy, perfectly seasoned scrambled eggs, tender, juicy slabs of New York strip steak, and your favorite roasted potatoes. Your tastebuds will deem its deliciousness out of this world! So, while you might not be heading to space anytime soon, Astronaut’s Breakfast is still the best morning meal when life feels a bit like a supernova.
Ingredients
For the breakfast:
- 1 (13-ounce) New York strip steak, 1-inch-thick
- 2 tablespoons vegetable oil, divided
- 1 1/2 teaspoons kosher salt, plus more, to taste
- 1 teaspoon freshly ground black pepper, plus more, to taste
- 3/4 teaspoon smoked paprika, plus more, to taste
- 2 tablespoons butter
- 4 eggs
Optional, for serving:
- roasted potatoes, to taste, cooked and warm
- parsley, to taste, chopped
- dill, to taste, chopped
Directions
Step 1 –Transfer the steak from the refrigerator and let it come to room temperature, about 30 minutes.
Step 2 –Rub the room temperature steak with 1 tablespoon of the vegetable oil and season all over with 1 1/2 teaspoons of the salt, 1 teaspoon of the pepper, and 3/4 teaspoon of the paprika.
Step 3 –Heat a medium cast-iron skillet over medium-high heat.
Step 4 –Add the steak to the skillet and cook, flipping once, until a golden crust begins to form on both sides of the steak, about 5 minutes.
Step 5 –Lower the heat to medium-low.
Step 6 –Add the butter to the skillet.
Step 7 –Using a kitchen towel or baking mitt, carefully grip the skillet handle and tilt it towards you so that the melting butter forms a pool at the bottom of the skillet.
Step 8 –Using a spoon, continually baste the melted butter onto the steak to form a deeper golden crust.
Step 9 –Flip the steak and repeat basting, about 2-3 minutes.
Step 10 –Use a meat thermometer to check the doneness of the steak, 130-135 degrees F for medium rare.
Step 11 –Transfer the cooked steak to a cutting board and let it rest, about 10 minutes.
Step 12 –While the steak rests, in a nonstick skillet over medium heat, heat the remaining oil until shimmering.
Step 13 –Add the eggs to the pan and cook until the white is set and the edges are just beginning to brown, about 3-4 minutes.
Step 14 –Transfer the cooked eggs from the pan and season with the extra salt and the extra pepper.
Step 15 –Slice the rested steak into 1-inch strips against the grain.
Step 16 –Plate the steak with the eggs and the roasted potatoes, garnish with the parsley and the dill, and season with the extra salt, the extra pepper, and the extra paprika.
Step 17 –Serve.
