Description
This Breakfast Steak and Eggs recipe is a classic diner favorite you can easily recreate at home. Juicy, perfectly seasoned steak meets soft, buttery eggs for a protein-packed breakfast that’s as satisfying as it is delicious.
Ingredients
Scale
- 2 ribeye or sirloin steaks (about 6–8 oz each)
- 4 large eggs
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional for extra flavor)
- Fresh herbs (like parsley or chives) for garnish
Optional Sides:
- Hash browns or home fries
- Buttered toast
- Avocado slices
- Hot sauce for an extra kick
Instructions
Step 1: Season and Sear the Steak
- Take the steaks out of the fridge about 30 minutes before cooking to let them come to room temperature.
- Season both sides generously with salt, black pepper, garlic powder, and smoked paprika if using.
- Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until it’s shimmering.
- Add the steaks and sear for about 3-4 minutes per side for medium-rare, or cook to your preferred doneness.
- In the last minute of cooking, add 1 tbsp butter to the pan and baste the steaks with the melted butter for extra flavor.
- Remove the steaks from the pan and let them rest for 5 minutes.
Step 2: Cook the Eggs
- In the same skillet (leave the flavorful steak drippings!), reduce the heat to medium and add 1 tbsp olive oil if needed.
- Crack the eggs into the pan. For sunny-side up, cook until the whites are set but the yolks are still runny, about 2-3 minutes. For scrambled, whisk the eggs in a bowl, pour into the pan, and stir gently until creamy and cooked to your liking.
- Season the eggs with a little salt and pepper.
Step 3: Plate and Serve
- Slice the rested steak against the grain and serve alongside the eggs.
- Garnish with fresh herbs and serve with your favorite sides like toast, hash browns, or avocado slices.