Copyright 2002 Blacks Culinary

This is my technique for making what is considered a premium plate in most American breakfast joints. It combines the fundamental technique of grilling a simple thin steak “salt and pepper style”, then serving it with perfectly browned has browns (another fundamental skill), eggs to order and then knowing the common condiments that are traditional to have at the table. Optional : Rather than just salt and pepper you can marinate the steak for at least 30 minutes in the secret steak marinade. Not too long … We just want a subtle flavor, not overwhelming. Less is more here. Grill the steak by laying it on a hot grill. Allow to cook for 2 ½ minutes to make lines. Rotate the steak 45* then cook for another 2 ½ minutes (to make diamonds). Flip and finish to order. For the Hashbrowns To a hot griddle (350*) add 1 Tbsp of Clarified Butter (ghee) then spread out. Add the hashbrowns in an even layer. Season with salt and pepper and cook for 6-7 minutes without disturbing. Grills will vary so look for a golden edge. After a few times you will get used to what works with your griddle. After 6-7 minutes flip and cook for another 3-4 minutes or till ready to plate. To plate place the steak on the plate and arrange the hash browns on the side. Add the eggs (to order) and the toast. Serve with steak sauce (of choice), hot sauce and orange juice.