Steak and Eggs is by far the most delicious way to pack in that protein first thing in the morning and we are going to show you how to get your steak and yolks exactly how you like them every time with this foolproof recipe. You'll have breakfast on the table in less than 20 minutes and only one pan in the sink!
They say breakfast is the most important meal of the day, so why settle for something boring or bland when you could have juicy and tender pan-seared steak with perfectly runny fried eggs? It feels like a treat but is super nutritious and satisfying, especially with a side of breakfast potatoes, cheese grits, or homemade biscuits.
Although you'll find thorough instructions for cooking the perfect steak below, this is also a great dish for using up leftover steak. Whether it's sirloin steak from the grill or cast iron filets from last night's date night at home, you definitely don't want any of that flavorful goodness to go to waste!
HOW TO MAKE STEAK AND EGGS
You'll start with the steak. For Steak and Eggs, you can use just about any cut of steak you'd like. For a tender, extra-juicy steak, reach for the ribeye, which has lots of great marbling. For a leaner steak with a big, beefy flavor, sirloin works work. For the best of both worlds, New York strip it is!
The important thing for this recipe is going to be the thickness of the steak. The thickness of a cut of meat will affect its cook time, which is especially important when it comes to pan-seared meats. Whichever steak you choose, just make sure it is one to one and a quarter inches thick.
It helps to set the meat out about 15 minutes before cooking to remove the chill.
After the time is up, get your pan going over medium-high heat. A great pan-seared steak is fairly dependent on the temperature of the pan! It also doesn't hurt if you're working with a large cast iron skillet for this Steak and Eggs recipe.
Cast iron skillets are excellent tools for cooking steak on the stovetop. However, because you will later be frying eggs in the same pan, you might find it easier to use a nonstick skillet. The decision hinges mostly upon your egg-flipping skills more than anything else!
While waiting for the pan to get hot, prep your steaks.
Pat your steak dry with paper towels to remove the excess moisture from the steak's exterior. Lay the steak down on a work surface and drizzle with oil.
Season the steak with a simple mix of kosher salt and pepper, and rub it all over on both sides.
Add a couple of tablespoons of oil to your skillet over medium-high heat. For this Steak and Eggs recipe, we prefer a flavorless oil with a high smoke point such as avocado or canola oil over olive oil.
Add the steaks to the pan and for a medium-rare steak, cook for about five minutes per side. Resist the urge to move or jostle the steak while it is in the pan. Once the steak is cooked to your liking, transfer it to a cutting board and set aside.
On the hunt for more delicious ways to get your daily eggs in? Try our Egg Sandwich!
While the steak is resting, return the nonstick or cast iron skillet to medium heat and allow it to come to temperature. Add an additional tablespoon of oil, followed by the eggs. Add the eggs and allow them to cook in the pan undisturbed for about 2 to 3 minutes, or until the white turn opaque and begin to curl up on the edges.
For sunny-side-up eggs, remove the eggs from the pan as soon as the whites are opaque. For over-easy or medium eggs, use a thin, flexible spatula to slide underneath them and carefully flip them over. Allow them to cook for one to three minutes more, depending on just how well done you like your yolks. Then, remove from the pan and season the eggs with salt and pepper to your liking.
To serve your Steak and Eggs, you can either leave your steak whole or slice it into thinly cut strips. Add your eggs to the plate, and garnish with fresh chopped chives for a pop of color, red pepper flakes if you prefer a little spice, or a chimichurri herb sauce for some gourmet flair!
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Steak and Eggs is a filling, protein-packed, and delicious way to start the day. Now you can be confident it'll always turn out just right!
- 4 tablespoons avocado or canola oil, separated
- 10-16 ounce sirloin or ribeye steak (about 1-1 ¼"-thick)
- 1 teaspoon Kosher salt, plus a pinch, separated
- ½ teaspoon black pepper, plus a pinch, separated
- 2 large eggs
- 2 teaspoons fresh minced chives (optional)
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Add 2 tablespoons of oil to a large, skillet over medium-high heat and allow to come to temperature.
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Pat the steak dry with paper towels, then rub it with 1 tablespoon of oil and season 1 ½ teaspoon Kosher salt and a ½ teaspoon black pepper. Rub all over to adhere. Sear the steak for 5 minutes on the first side, turn, and sear for 5 minutes more. Remove from the skillet and set aside.
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Add the remaining 1 tablespoon of oil to the pan and reduce the heat to medium.
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Crack the eggs one at a time into a small bowl and gently pour into the pan. Allow the eggs to sit, undisturbed for about 2-3 minutes, until the white turns opaque and begins to curl up on the edges. Remove from the pan now for sunny side-up eggs.
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For over easy or medium eggs, gently slide a thin, flexible spatula underneath the eggs and carefully flip them one at a time.
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Allow the eggs to cook for another 1-3 minutes, depending on how done you like your yolks. Remove the pan from the heat.
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Serve the steak whole or slice the beef into thin strips cutting against the grain and plate. Sprinkle the eggs with salt and pepper and serve on top of the steak or on the side. Garnish with chives, if desired, and enjoy!
Recipe Video
