Steak and Eggs
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!
Servings: 8 Servings
Calories: 126kcal
Ingredients
- 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)
Instructions
- Add 2 tablespoons of oil to a large, skillet over medium-high heat and allow to come to temperature.
- 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.
- Add the remaining 1 tablespoon of oil to the pan and reduce the heat to medium.
- 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.
- For over easy or medium eggs, gently slide a thin, flexible spatula underneath the eggs and carefully flip them one at a time.
- Allow the eggs to cook for another 1-3 minutes, depending on how done you like your yolks. Remove the pan from the heat.
- 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!
Video
Nutrition
Calories: 126kcal | Carbohydrates: 0.2g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 63mg | Sodium: 327mg | Potassium: 138mg | Fiber: 0.03g | Sugar: 0.04g | Vitamin A: 60IU | Calcium: 17mg | Iron: 1mg