@BlackstoneBetty is starting off her Sunday with a thick-cut ribeye, perfectly seared on the Blackstone and paired with drippy eggs and crispy breakfast potatoes. With a bit of extra time, she lets the steak rest just right for amazing flavor. This is how she does a classic steak and eggs, packed with weekend flavor!

Ingredients
1 thick-cut ribeye steak
4 eggs
1½ cups baby potatoes, quartered
½ sweet onion, diced
1 tsp paprika
1 tsp garlic salt
1 tsp onion powder
Neutral oil (such as sunflower or avocado)
Unsalted butter
Salt and pepper to taste

Directions
1. Pat the steak dry to remove any moisture. Lightly coat with oil, then season with coarse salt and pepper. Let the steak rest at room temperature for 30-60 minutes.

2. In a large bowl, toss the quartered potatoes and diced onion with a light coating of oil, paprika, garlic salt, and onion powder. Begin cooking potatoes on medium-low heat with oil or butter as needed, using a dome to help them cook through.

3. Heat the griddle to high on the opposite side, adding a swirl of oil and butter. Sear the steak on one side for 3-5 minutes without moving, then flip to sear the other side, adding more butter if needed. Rotate the steak with tongs to sear the edges. Remove from heat just before reaching desired doneness and let it rest for 5-10 minutes with a dab of butter if desired.

4. Plate the potatoes and cook eggs to preference. Slice the steak and serve.

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