Here’s a simple, classic way to make steak and eggs—a hearty, protein-packed meal perfect for breakfast, brunch, or anytime:
Ingredients (serves 1-2)
- 1 ribeye, sirloin, or New York strip steak (8–12 oz)
- 2 large eggs
- Salt and black pepper
- 1–2 tbsp butter or oil
- Optional: garlic powder, paprika, or fresh herbs (like rosemary or thyme)
Instructions
- Prep the steak
- Take the steak out of the fridge 20–30 min before cooking to reach room temperature.
- Pat dry and season generously with salt, pepper, and any optional spices.
- Cook the steak
- Heat a skillet (cast iron works best) over medium-high heat.
- Add butter or oil.
- Sear the steak 3–5 minutes per side for medium-rare, or until your preferred doneness.
- Remove steak and let it rest for 5–10 minutes.
- Cook the eggs
- In the same skillet (use the steak juices for flavor), crack in the eggs.
- Fry to your liking: sunny-side up, over-easy, or scrambled.
- Serve
- Slice the steak against the grain.
- Plate with eggs on the side.
- Optional: add toast, avocado, or a side of potatoes for a full meal.
💡 Tips:
- For extra flavor, baste the steak with butter and garlic while it cooks.
- If you like runny yolks, serve eggs immediately.
- Steak leftovers can be sliced thin and added to breakfast burritos or sandwiches.
If you want, I can also give you a quick 15-minute pan method so your steak and eggs are ready fast without losing juiciness. Do you want me to do that?
