What’s Up, Hungry People

I haven’t watched the movie Twister probably since it first came out on VHS sometime in the mid-to-late ’90s. Yes, I am aware of how I just aged myself with that sentence – to be fair, I would have only been 6 or 7 at the time. But I still blame this movie for all my childhood trauma when it comes to windy weather.

Back when I was kid though, the weather, of all things, was all the rage. I remember eagerly preparing to watch Storm Chasers or check out the Weather Channel – and also hiding in a pillow fort whenever a particularly bad storm rolled in. I grew up near Xenia, OH so tornadoes weren’t just a possibility, they were a strong probabilty.

Either way, the movie Twister did nothing to assuage any weather-related fears when I was a kid and took until I was nearly an adult to actually be able to enjoy a thunderstorm.

We’ve Got Cows!

“Twister” is a high-octane disaster film set in the heartland of America, focusing on a group of storm chasers led by the driven and dynamic duo of Bill and Jo Harding. The film follows their perilous quest to deploy a groundbreaking tornado research device directly into the path of an oncoming twister.

Alongside a ragtag team of scientists and adventurers, they navigate a series of increasingly violent tornadoes, seeking to advance our understanding of these natural disasters. Amidst the chaos, Bill and Jo also navigate the stormy remnants of their relationship, finding reconciliation and renewal in their shared passion for the chase.

In one of the most iconic scenes in the movie, the team meets up at Aunt Meg’s house to enjoy a breakfast of steak and eggs – with potatoes and gravy “so good it should be it’s own food group.”

Of all the scenes for me to remember from this movie – the only other one I could recall was when the drive-ins get blown away by a tornado (because we also often went to drive-ins when I was a kid!) – was the scene with the steak and eggs. So after multiple requests for this scene to be brought to life thanks to TikTok, I decided it was high time to strap on my weather gear and make Aunt Meg’s famous steak and eggs.

Here’s What You Need

Russet potatoes: Provide the starchy base for fluffy, creamy mashed potatoes.
Milk: Adds creaminess and moisture to the mashed potatoes.
Butter: Enriches flavor and texture in potatoes, steaks, and gravy.
Ribeye steaks: A flavorful, marbled cut ideal for frying to achieve a crispy crust.
Salt: Enhances the overall flavor of the dish.
Fresh cracked black peppercorns: Adds a sharp, aromatic flavor to steaks and gravy.
Flour: Thickens the gravy by forming a roux with butter.
Beef stock: Provides the liquid base for the gravy, adding depth and richness.
Beef bouillon: Concentrates the beef flavor in the gravy.
Onion powder: Offers a sweet, savory undertone to the mashed potatoes.
Garlic powder: Adds a mild, aromatic flavor to the mashed potatoes.

mashed potatoes and gravy on a plate with steak and eggs inspired by twister

Let’s Cook!

There are several different aspects to this recipe, but they all work together to make once delicious meal.

Mashed Potatoes

First up, tackle those russet potatoes like you’re prepping for a day chasing twisters. Peel and chop them into one-inch cubes, then give them a thorough rinse to wash away the excess starch, ensuring a fluffy finish. Boil them in a large pot of cold water until they’re tender, similar to how a twister softens the resolve of even the toughest storm chaser.

Once done, drain and give them a warm rinse. Back on the stove, mash the potatoes, blending in 4 tablespoons of butter until fully absorbed. For a smooth finish, reminiscent of Aunt Meg’s culinary finesse, gradually mix in the milk until the potatoes are perfectly creamy. Cover and set aside, much like taking a brief respite in the eye of the storm.

Steaks & Gravy

Heat your skillet as though it’s the center of the action, melting 2 tablespoons of butter per steak. Sear each steak until it’s got a crust as bold as the team’s daredevil tactics, then flip, adding more butter for that perfect finish. Once cooked to your liking, let them rest, drawing a parallel to the crew’s momentary breaks between chases.

In the same skillet, channel your inner Jo and Bill for the gravy-making finale. Add the remaining butter, whisk in the flour to form a roux, then gradually introduce the beef stock while stirring constantly. You’re aiming for a gravy as rich and complex as the team’s dynamic, smooth enough to bring the whole dish together.

Assembly

Fry eggs in a separate pan to your preference, ready to complete this homage to Twister. Serve the steaks and eggs with a generous helping of mashed potatoes, drizzling everything with your homemade gravy.

Steak and Potatoes: Tips for Perfection

Choosing the right potatoes: Russet potatoes are ideal for mashing due to their high starch content, which results in fluffier mashed potatoes. Avoid waxy potatoes like red or fingerling, as they can become gummy when mashed.
Achieving the perfect steak crust: Pat the steaks dry before adding them to the skillet to ensure a beautifully browned crust. Moisture on the steak’s surface can steam the meat instead of searing it.
Butter management: Using butter in different stages of the recipe adds layers of flavor. Be mindful of the butter’s heat tolerance; it should be melted over medium heat to prevent burning, especially when making the roux.
The roux is crucial: For the gravy, the color and flavor of the roux depend on how long you cook it. A darker roux equals a deeper, more complex flavor but requires careful attention to avoid burning.
Rest your steaks: Allowing the steaks to rest after cooking and before slicing helps retain their juices, ensuring a more tender and flavorful steak.
Seasoning: Don’t be shy with seasoning, especially for the mashed potatoes and steaks. However, taste as you go, particularly after adding the beef bouillon to the gravy, as it’s quite salty.
Smooth or chunky mashed potatoes?: Use a potato ricer for smoother potatoes or a masher for a slightly chunkier texture. The choice affects the dish’s final texture and is purely a matter of personal preference.

radar in the background showing a tornado with steak, eggs and mashed potates and gravy in the foreground

As I was wrapping up this recipe, I learned there will actually be a sequel to the original Twister movie – coming out sometime in 2024!

In wrapping up, making this Twister-inspired steak and eggs with homemade gravy not only pays homage to an iconic cinematic moment but also provides a delicious, hearty meal that captures the essence of comfort food. It’s a perfect way to bring a bit of movie magic into your kitchen and onto your plates. Whether you’re a fan of the film, a lover of rich and satisfying dishes, or simply looking for a new recipe to try out, this meal is sure to satisfy. So, gather your ingredients, channel your inner storm chaser, and get ready to enjoy a taste of Twister right at your dining table.

Steak, Eggs, and Gravy “So Good It’s Its Own Food Group” from Twister

The Starving Chef

Make this hearty meal of steak and eggs served with fluffy mashed potatoes and rich gravy, inspired by the movie Twister.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Fictional Feasts

Cuisine Breakfast, Brunch, Movies

Servings

Equipment

Ingredients

5 russet potatoes peeled & chopped
1 cup milk
4 tablespoons butter for potatoes
4 tablespoons butter for steaks
4 tablespoons butter for roux
2 ribeye steaks
1 tablespoon salt
1 tablespoon fresh cracked peppercorn
1 cup flour
4 cups beef stock
1 tablespoon beef bouillion
1 tablespoon onion powder
1 tablespoon garlic powder
salt & pepper to taste

Instructions

FOR MASHED POTATOES

Peel and chop the potatoes into small one-inch-sized cubes. Place the chopped potatoes in a large bowl and rinse with cold water until the water runs clear. This removes excess starch and is essential for fluffy potatoes.
Transfer the potatoes to a large heavy-bottom pan and cover with cold water. Bring to a rapid simmer, then once bubbling, boil for 15 minutes or until fork-tender.
Drain the potatoes and rinse with warm water to remove any remaining excess starch, then place the potatoes back into the large pot and turn the heat to medium-low.
Use a masher to mash the potatoes. For smoother potatoes, use a ricer to remove any clumps. While mashing, add 4 tablespoons of butter and let it melt into the potatoes.
Pile the potatoes into the center of the pan and pour the milk around them, then slowly start to fold the milk in. As soon as there is no liquid sitting in the pot, stop stirring, cover, and let the potatoes rest.

FOR STEAKS & GRAVY

Melt 2 tablespoons of butter per steak in a cast iron skillet. When frothy, add the steak and sear for 3-4 minutes, then add 2 more tablespoons of butter per steak and flip. Cook the steak another 3-4 minutes or until the internal temperature reaches rare to medium-rare. Remove the steak from the cast iron and set aside to rest, but do not wipe the pan clean.
Add the remaining 4 tablespoons of butter to the skillet and melt. When frothy, whisk in half of the flour. Once mixed, whisk in the rest of the flour. The roux should thicken up quickly. Cook the roux while stirring constantly for 5-8 minutes or until darkened.
Slowly pour in the stock while stirring constantly. Continue to stir until it becomes a gravy consistency, then remove from the heat.