1 (10-ounce) Florida beef Culotte steak
1/2 pound small Florida potatoes
4 Florida eggs
1 teaspoon all-purpose seasoning blend (such as Everglades or steak seasoning)
1 teaspoon vegetable oil
1 teaspoon unsalted butter
Sea salt and fresh ground pepper to taste
1 tablespoon fresh herbs (parsley and rosemary or thyme)
Fill a medium sauce pot halfway with cold water. Rinse the Florida potatoes and add them whole to the cold water with a generous pinch of salt. Place the pot over medium-high heat and cook for about 20 to 25 minutes, depending on size. Cook the potatoes until mostly done. Remove the potatoes from the hot water to drain and run under cold water until they have cooled completely, then set aside.
Preheat a large cast iron pan or saute pan over medium-high heat. Lightly trim any excess fat from the Culotte steak. Score the fat side of the steak with a sharp knife, making sure not to cut deep into the meat. Generously season the steak with the preferred seasoning blend. Add the vegetable oil to the pan, and carefully add the beef, then cook evenly on both sides for 4 to 6 minutes until the desired doneness is reached. Remove the steak from the pan to rest before slicing it thick against the grain.
Add the mostly cooked potatoes and butter to the same hot pan used for cooking the steak and cook for 3 to 4 minutes until crispy. Use the back of a spoon or spatula to partly smash each potato for extra crisp. Season the potatoes with salt, pepper, and fresh chopped herbs to taste, then cook for a few more minutes until thoroughly hot and crispy. Remove them from the pan and keep warm. Add a teaspoon of unsalted butter (if desired) to the same pan, then crack all 4 eggs and cook sunny side up until desired doneness.
Serve the sliced steak with the crispy potatoes and Florida eggs. Garnish with any leftover whole fresh herbs.
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