T-Bone Steak & Eggs from IHOP features a juicy, seasoned T-bone steak served alongside two perfectly cooked eggs and crispy hash browns, delivering a hearty and satisfying breakfast with a rich, savory flavor and a golden, appetizing presentation.
Equipments
- Grill or grill pan
- Frying pan or skillet
- Spatula
- Tongs
- Knife
- Cutting board
- Plate
- Mixing bowl (for eggs)
- Whisk or fork (for eggs)
- Grater (if making hash browns from potatoes)
- Peeler (if peeling potatoes for hash browns)
- Paper towels (for draining hash browns)
- Stove
Ingredients
- 1 T-bone steak
- Salt
- Black pepper
- 2 large eggs
- 2 medium russet potatoes
- Vegetable oil
- Butter
Selecting a fresh, high-quality T-bone steak ensures optimal tenderness and flavor, while using medium russet potatoes is crucial for achieving crispy hash browns with the right texture. Season the steak generously with salt and black pepper to enhance its natural savory taste without overpowering the dish. Using butter in cooking the eggs adds richness and helps in achieving a perfectly cooked, creamy texture. Vegetable oil is important for frying the hash browns to a golden crisp without burning. Your homemade T-Bone Steak & Eggs from IHOP copycat menu will closely replicate the hearty, satisfying breakfast known for its juicy steak, savory eggs, and crispy hash browns.
Instructions
- Preheat grill or grill pan to medium-high heat.
- Season T-bone steak with salt and black pepper on both sides.
- Place steak on the hot grill; cook to desired doneness, flipping with tongs.
- Remove steak from grill and let rest on a plate.
- Peel and grate russet potatoes for hash browns.
- Rinse grated potatoes under cold water; dry thoroughly with paper towels.
- Heat vegetable oil and butter in frying pan over medium-high heat.
- Add grated potatoes to pan; press down for even layer.
- Cook hash browns until golden brown and crispy on both sides; remove and drain on paper towels.
- Crack eggs into mixing bowl; whisk lightly with whisk or fork (if scrambled) or keep whole (if fried).
- Add butter to a clean frying pan over medium heat.
- Cook eggs to preferred style (fried or scrambled).
- Plate steak, eggs, and hash browns together.
- Serve immediately.
Substitution
T-Bone Steak & Eggs from IHOP copycat menu captures the essence of the original dish with a juicy, seasoned T-bone steak, two eggs cooked to your preference, and crispy hash browns made from fresh potatoes. You can substitute the T-bone steak with a ribeye or New York strip if availability or budget is a concern, as both cuts offer similar tenderness and flavor. When preparing hash browns, pre-grating and rinsing the potatoes in cold water helps reduce starch and achieve a crispier texture. If you prefer a healthier option, consider baking or air-frying the hash browns instead of frying in oil. Use a heavy-bottomed skillet or cast iron pan for the steak to ensure even cooking and a perfect sear.
Tips
Season your T-bone steak generously with salt and black pepper to enhance its natural flavors before grilling. Letting the steak rest for a few minutes after grilling allows juices to redistribute, ensuring a juicy and tender bite. When making hash browns, thoroughly dry the grated potatoes to avoid sogginess and press them firmly in the pan for a crispy texture. Use fresh butter for cooking eggs to achieve a rich flavor and prevent sticking, which helps in cleaning up afterward.
Nutritions
T-Bone Steak & Eggs from IHOP provides a nutrient-dense meal, rich in high-quality protein from the T-bone steak and eggs, essential for muscle repair and satiety. Russet potatoes in the hash browns offer complex carbohydrates and dietary fiber, supporting digestive health and sustained energy. The combination of protein, fats from butter and vegetable oil, and carbs makes this dish a balanced choice to fuel your morning. Your breakfast includes vital nutrients like iron, B vitamins, and healthy fats, supporting overall wellness and stamina throughout the day.
Storage
Store leftover T-bone steak, eggs, and hash browns in an airtight container to maintain freshness and prevent moisture loss. Refrigerate promptly within two hours of cooking and consume within 3 to 4 days to ensure optimal taste and safety. When reheating, use a grill or skillet to restore the crispiness of hash browns and retain the steak's juiciness.
Variation or Alternatives
Try substituting the T-bone steak with a ribeye or strip steak for a different flavor profile and tenderness. Your eggs can be poached or cooked over-easy instead of fried or scrambled to vary texture and presentation. Swap russet potatoes with sweet potatoes for hash browns to add a hint of natural sweetness and extra nutrients. To enhance crispiness, soak the grated potatoes in cold water for at least 30 minutes before cooking to remove excess starch.
Allergies
T-Bone Steak & Eggs from IHOP contains common allergens such as eggs and butter, which includes dairy. The use of vegetable oil and potatoes generally poses minimal allergy risks, but cross-contamination with other allergens can occur in restaurant kitchens. If you have allergies to eggs, dairy, or any specific ingredients, inform your server to ensure your meal is prepared safely.
Why this recipe?
T-Bone Steak & Eggs from IHOP satisfies cravings with its perfectly grilled T-bone steak paired with fluffy scrambled eggs, delivering a hearty and protein-packed breakfast. The rich flavors combined with IHOP's signature fluffy pancakes and savory sides create a balanced and indulgent meal experience. You can recreate this dish at home to enjoy a restaurant-quality breakfast that impresses guests and satisfies your taste buds with fresh, customizable ingredients. Making a copycat T-Bone Steak & Eggs allows you to control portion sizes and seasoning, enhancing both flavor and nutrition.