Steak and Eggs (the perfect breakfast!)

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When you want a heartier breakfast, this Steak and Eggs Recipe That’s it.A steak and eggs breakfast might look fancy, but it only takes 20 minutes to whip up and it’s the perfect meal any time of day.Alternatively, you can prepare it in a pan (like steak and potatoes)!all I have egg recipesit’s the easiest (and tastiest) kind, and you don’t need to find a diner to enjoy it.

optimal sirloin steak Usually my go-to for steak recipes, but searing it on the stove top gives it a charred and salty flavor that goes perfectly with a side of eggs.You can also combine egg side up with rib eye steak, Chuck Eye Steakor new york strip.

Ingredients and Substitutes

This section explains how to choose the best ingredients for your steak and eggs breakfast, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

• Steak – Top sirloin is my favorite steak and egg steak because the price is not that high Rib Eye or Roasted Tenderloin, and it’s easy to find 1-inch thick steaks (which I recommend). However, any steak that is at least 1 inch thick will do. Thin steaks are more prone to overcooking, but if you have that, just make sure to reduce the cooking time. Thicker steaks, 1.5 inches thick, will work too, but will take longer to cook.
• sea ​​salt and black pepper – Simple, delicious taste.
• avocado oil – For frying. Olive oil works too.
• Egg
• chopped parsley – Optional, for decoration.

Variation: Add Steak Seasoning!

I only season my steaks with salt and pepper, but you can add other spices like paprika and red pepper flakes, or just use Montreal Steak Seasoning.

How to Make Steak and Eggs

This section shows how to make the best steak and eggs recipe, with step-by-step photos and technical details to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Dry the steak. Pat steaks dry on both sides with paper towels.
2. Season the steak. Sprinkle both sides of the steak with salt and pepper.

3. Cook the steak. heated avocado oil cast iron skillet over medium heat. Cook the steak on one side until it is charred and easy to remove from the pan. Flip and sear again until it rises from the pan.Continue flipping and cooking until the breakfast steak is your desired doneness meat thermometer.
4. rest. Transfer the steak to a cutting board and let it rest while the eggs cook.
5. Boil eggs. heating medium non stick pan Use low heat. Add the avocado oil, then carefully crack all 4 eggs into the pan. Season with salt and pepper. Cover and cook over low heat until the egg whites are set.

Tip: You can also use a pan.

I recommend a cast iron skillet for steak (to get that perfect sear) and a nonstick skillet for eggs (to prevent sticking, but you can cook them in the same pan if you really want to. If I had, I would go with cast iron and just pick one.

6. Serve. Cut steaks in half, 4 oz each. Cut into strips (against the grain) and serve with fried eggs. Garnish steak and eggs with fresh parsley, if desired.

How long to cook steak and eggs?

For a medium-rare steak (as shown in the photo here), it will take about 6 minutes total from the time you put it in the pan, flipping it every 1-2 minutes. If you prefer varying degrees of doneness, use the steak schedule below.

Tips for the Best Steak and Egg Breakfast

With these tips, you don’t need to be a master chef or own expensive kitchen tools to make restaurant-quality steak and eggs at home:

• Use room temperature ingredients. Take the steak out of the refrigerator 30 minutes to an hour before cooking to allow it to come to room temperature so it cooks more evenly.
• Turn steaks frequently. This will cook more evenly and you won’t sacrifice a nice crust.
• Cook the steak with tongs. They make flipping easier, but avoid squeezing hard as this will make the gravy run out.
• For better eggs, cook low and slow. Low heat is best if you want runny yolks.
• Slice the steak along the grain. This breaks down the muscle fibers in the meat for maximum juiciness and tenderness.

storage instructions

• shop: Place remaining steak and eggs separately in airtight containers in the refrigerator. You can refrigerate eggs for up to 2 days and steaks for 3-5 days.
• Reheat: Steaks are best reheated in a 250°F oven until warm (25-30 minutes), then lightly oiled on each side on the stovetop over medium-high heat for 1 minute. Reheated eggs are less likely to have runny yolks again, so it’s best to only cook them fresh.
• freeze: I do not recommend freezing fried eggs as their consistency will change. You can store cooked steaks in the refrigerator for up to 6 months.

what to serve with steak and eggs

This steak breakfast is complete on its own, but you can pair it with other hearty options. Here are a few of my favourites:

• Potato – Perfect with steak and eggs baked potatoes, Air Fryer Sweet Potatoes, or hash browns.For a less starchy option try Roasted Kohlrabi.
• vegetable – to balance out this big dinner Grilled Asparagus, Fried Spinachor Fried Zucchini on the side.
• salad – For brunch, serve steak and eggs with a light and bright salad such as Creamy Cucumber Salad, Strawberry Spinach Salad or Spring Mixed Salad.
• bread – with your favorite toast, Almond Flour Cookiesor Almond Flour Zucchini Bread Enjoyed the steak and eggs breakfast for dessert.
• fruit – Simple side of fruit Healthy Fruit Dip This classic breakfast would be delicious.
• compound butter – Slather some garlic butter on top of the steak for extra texture.

More Egg Breakfast Recipes

Eggs are the most satisfying meal! Here are my favorite breakfasts:

Steak and Eggs (the perfect breakfast!)

The ultimate steak and eggs breakfast recipe with a juicy steak and perfect eggs! It only takes 20 minutes and the ingredients are simple.

Prepare: 5 minute

chef: 15 minute

all: 20 minute

Serving Size: 2 (adjust according to recipe)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Pat steaks dry on both sides with paper towels. Season both sides with a total of ½ teaspoon sea salt and ¼ teaspoon black pepper.

2. 1 tablespoon avocado oil heated cast iron skillet over medium heat.

3. Carefully place the steak into the pan.while cooking about 60-90 seconds, until it is charred and easy to remove from the pan. If it sticks, let it cook until it comes off easily.Flip the steak over and cook another 1 minute on the other hand.Repeat this process, flipping the steak each time 60-90 secondsroughly has 4 minutes left. For a medium-rare steak, approx. 6 minutes Count from the time you’ve left it in the pan (longer if you want it to cook more).

4. Check the internal temperature of the steak with a thermometer meat thermometer Determine doneness: 120°F (49°C) for rare, 130°F (54°C) for medium rare, 140°F (60°C) for medium, 150°F (66°C) for medium rare , or 160 degrees Fahrenheit (71 degrees Celsius) for well done. Remove from heat and cover with aluminum foil.let the steak rest 10 minutes Before slicing (internal temperature will increase by another 5 degrees).

5. At the same time, the heating medium non stick pan Use low heat. Add the remaining 1 tablespoon of avocado oil, then carefully crack all 4 eggs into the pan. Season with remaining salt (about ⅛ teaspoon per egg) and pepper (about 1/16 teaspoon per egg). Cover and cook over low heat until the egg whites are set.

6. Cut steaks in half, 4 oz each. Cut into strips (against the grain) and serve with fried eggs. Garnish with fresh parsley, if desired.

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recipe notes

serving size: 4 oz steak and 2 eggs

• Nutrition information does not include optional parsley.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 419

fat 28.4 grams

protein 37.5 grams

total carbohydrates 1.4 grams

net carbs 1.1 grams

fiber 0.3 grams

sugar 0.4 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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