Why You’ll Love This Recipe
Steak and eggs is more than just a meal—it’s an experience. You’ll love the way the juicy, seared steak pairs with fluffy scrambled eggs or luscious runny yolks. It’s a simple, filling dish that feels indulgent yet is easy enough to make at home. Plus, it’s naturally low-carb and gluten-free, making it a great option for various diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Steak (ribeye, sirloin, filet, or your preferred cut)
- Eggs
- Salt
- Black pepper
- Garlic powder or steak seasoning (optional)
- Butter or oil (for cooking)
- Fresh herbs like parsley or chives (optional for garnish)
Optional sides:
- Hash browns or roasted potatoes
- Toast or grilled bread
- Sautéed spinach or mushrooms
- Hot sauce or chimichurri
Directions
- Prepare the steak:
- Let the steak come to room temperature for even cooking.
- Pat dry with paper towels and season generously with salt, pepper, and optional steak seasoning or garlic powder.
- Cook the steak:
- Heat a cast iron skillet or heavy pan over medium-high heat. Add a small amount of oil or butter.
- Sear the steak for 3–5 minutes per side (depending on thickness) for medium-rare, or cook to your preferred doneness.
- Let the steak rest for 5–10 minutes before slicing.
- Cook the eggs:
- In a separate skillet, melt butter over medium heat.
- Crack eggs directly into the pan for fried eggs, or whisk them first for scrambled.
- Cook to your desired doneness, seasoning lightly with salt and pepper.
- Assemble and serve:
- Plate the steak alongside the eggs. Add your favorite sides and garnish with fresh herbs or a drizzle of hot sauce if desired.
Servings and timing
This recipe serves 2.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
- Steak and egg bowl: Serve sliced steak and eggs over a bed of greens, quinoa, or potatoes.
- Southwestern style: Add avocado, salsa, and black beans.
- Steak and eggs Benedict: Top toasted English muffins with sliced steak, poached eggs, and hollandaise.
- Asian-inspired: Use soy sauce, sesame oil, and scallions for a fusion twist.
- Breakfast wrap: Slice steak and scramble eggs, then wrap in a tortilla with cheese and hot sauce.
Storage/Reheating
Storage: Store leftover steak and eggs separately in airtight containers in the refrigerator for up to 3 days.
Freezing: Steak can be frozen for up to 2 months. Eggs are best fresh, but scrambled eggs can be frozen if needed.
Reheating:
- Steak: Reheat in a skillet over low heat or microwave in short bursts, being careful not to overcook.
- Eggs: Reheat scrambled eggs gently in the microwave or pan. Fried or poached eggs are best made fresh.
FAQs
What’s the best cut of steak for breakfast?
Ribeye, sirloin, or filet mignon are popular choices due to their tenderness and flavor.
Can I grill the steak instead of pan-searing?
Yes, grilling is a great option. Just be sure to rest the steak before slicing.
How should I season the steak?
Salt and pepper are classic, but garlic powder, paprika, or steak seasoning blends add more flavor.
What’s the best way to cook the eggs?
Any style works—fried, scrambled, poached, or sunny-side-up. Choose based on your preference.
Can I make this meal ahead of time?
You can cook the steak ahead and reheat gently, but eggs are best cooked fresh.
Is this dish healthy?
Yes, it’s high in protein and low in carbs. Serve with veggies or a side salad for a balanced plate.
How do I know when the steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
What sauces go well with steak and eggs?
Hot sauce, chimichurri, garlic butter, or hollandaise all pair well with this dish.
Can I make this with leftover steak?
Absolutely. Slice and quickly reheat the steak in a hot pan before serving with eggs.
What sides go best with steak and eggs?
Try roasted potatoes, sautéed greens, grilled tomatoes, or a slice of toast to complete the meal.
Conclusion
Steak and eggs is a bold, satisfying breakfast that’s as simple as it is delicious. With tender, juicy steak and perfectly cooked eggs, this classic combo is packed with flavor and protein to keep you energized all day. Whether you enjoy it with hash browns, hot sauce, or a side of greens, steak and eggs is a timeless meal that never goes out of style.
PrintSteak and Eggs
Steak and eggs is a hearty, protein-rich breakfast that combines tender, seared steak with perfectly cooked eggs. Whether scrambled, fried, or poached, the eggs complement the savory steak for a satisfying and classic morning meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Breakfast, Brunch
- Method: Searing, Pan-Frying
- Cuisine: American
Ingredients
- 2 steaks (ribeye, sirloin, or filet, about 6–8 oz each)
- 4 large eggs
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder or steak seasoning (optional)
- 1 tablespoon butter or oil (for cooking)
- Fresh herbs (parsley or chives, optional, for garnish)
Optional sides:
- Hash browns or roasted potatoes
- Toast or grilled bread
- Sautéed spinach or mushrooms
- Hot sauce or chimichurri
Instructions
- Season steak: Bring steaks to room temperature. Pat dry and season generously with salt, pepper, and optional seasoning.
- Cook steak: Heat a skillet over medium-high heat with oil or butter. Sear steaks 3–5 minutes per side for medium-rare (or to your desired doneness). Let rest for 5–10 minutes before slicing.
- Cook eggs: In another skillet, melt butter over medium heat. Fry or scramble eggs to your preferred style. Season lightly with salt and pepper.
- Assemble: Plate steak with eggs. Add any optional sides and garnish with herbs or sauces as desired.
Notes
- Use a meat thermometer for precise doneness: 130°F (medium-rare), 140°F (medium).
- Let steak rest after cooking to retain juices.
- Fresh eggs cook best for frying or poaching.
Nutrition
- Serving Size: 1 steak with 2 eggs
- Calories: 520
- Sugar: 0g
- Sodium: 380mg
- Fat: 35g
- Saturated Fat: 13g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 420mg
