If you’ve ever dreamed of starting your day with a truly hearty and satisfying meal, this Steak and Eggs Recipe is exactly what will brighten up your mornings like never before. Combining tender, juicy steak with perfectly cooked eggs, this dish offers a fantastic balance of rich flavors and textures that feel indulgent but are surprisingly easy to make. Whether you’re treating yourself for brunch or aiming to impress guests, the Steak and Eggs Recipe delivers a classic, protein-packed breakfast experience that nourishes both body and soul.
Ingredients You’ll Need
Simple ingredients are the foundation of this Steak and Eggs Recipe, and each one plays a crucial role in building a dish that’s flavorful, comforting, and visually appealing. From the quality of the steak to the method of cooking the eggs, every element counts.
- 1½ lbs. steak (your favorite cut): Choose a cut like ribeye for its perfect marbling and tenderness that brings incredible flavor.
- Kosher salt and freshly ground black pepper: Essential for seasoning the steak and eggs, enhancing their natural flavors without overpowering them.
- 3 tbsp unsalted butter (divided): Adds a rich, creamy texture and helps create a beautiful sear on the steak and silky eggs.
- 1 tbsp olive oil: Works alongside the butter to prevent burning and lends a subtle fruity note to the pan.
- 6 large eggs: The perfect complement to steak, bringing a soft, protein-rich element to this classic breakfast combo.
How to Make Steak and Eggs Recipe
Step 1: Prep Your Steak
About 30 minutes before you plan to cook, take the steak out of the fridge and let it come to room temperature. This step is crucial because it allows for even cooking later. Pat the steak dry thoroughly with paper towels to help achieve a better crust, then season generously with kosher salt and freshly ground black pepper on both sides.
Step 2: Preheat Your Oven
Set your oven to 350°F. Preheating ensures that when the steak finishes cooking in the oven, it does so evenly and retains its juiciness, giving you a perfect medium-rare to medium finish, depending on your preference.
Step 3: Sear the Steak
Heat a large cast-iron or oven-safe skillet over medium-high heat. Melt 1 tablespoon each of unsalted butter and olive oil together. Once sizzling, add the steak to the pan, giving it 3 to 5 minutes per side to form a golden-brown crust. This searing locks in the juices and builds that mouthwatering flavor so integral to the Steak and Eggs Recipe.
Step 4: Finish Cooking in the Oven
Transfer the skillet directly to your preheated oven. Cook the steak for an additional 5 to 8 minutes until your desired internal temperature is reached—125°F for rare, 135°F for medium-rare, or adjust to your liking. This oven finish gently brings the steak to perfection without overcooking the edges.
Step 5: Rest before Slicing
Remove the skillet from the oven and carefully transfer your steak to a cutting board. Tent it loosely with foil and let it rest for 10 minutes. Resting helps redistribute the juices so that every bite of your Steak and Eggs Recipe is tender and juicy.
Step 6: Cook the Eggs
While the steak rests, discard any liquid from the skillet and return it to the stovetop on medium-low heat. Melt the remaining butter, then gently crack the eggs into the skillet. Season them lightly with salt and pepper. Cover the skillet with a lid and cook for 2 to 3 minutes or until the eggs reach your preferred doneness—from runny yolks to firm whites.
Step 7: Serve and Enjoy
Slice your perfectly rested steak against the grain, serve it alongside the warm eggs, and get ready to enjoy an unforgettable meal that’s as satisfying to make as it is to eat.
How to Serve Steak and Eggs Recipe
Garnishes
A few simple garnishes can elevate your Steak and Eggs Recipe to the next level. Freshly chopped parsley or chives add a pop of color and freshness, while a sprinkle of smoked paprika or cracked black pepper brings warmth and depth to your eggs. A dollop of herb butter on the steak can melt in gently, creating a luscious finish.
Side Dishes
Classic breakfast sides pair beautifully with this dish. Crisp hash browns, buttery toast, or lightly sautéed greens like spinach or kale provide contrast in texture and flavor. For something heartier, roasted potatoes or a fresh tomato salad make for excellent companions, turning this Steak and Eggs Recipe into a complete and balanced plate.
Creative Ways to Present
Feel like jazzing up your presentation? Try serving the steak sliced and fanned out beneath the eggs for a dramatic look. Or build a layered skillet casserole by adding sautéed mushrooms and caramelized onions under the eggs. This Steak and Eggs Recipe can be as rustic or elegant as you want, perfect for everything from casual weekend mornings to celebratory brunches.
Make Ahead and Storage
Storing Leftovers
If you have any leftover steak or eggs, store them separately in airtight containers in the refrigerator within two hours of cooking. Properly stored, your Steak and Eggs leftovers will keep well for up to 3 days, maintaining their flavor and moisture.
Freezing
While steak freezes well, eggs do not freeze well cooked in this style. If you want to freeze the steak alone, wrap it tightly in plastic wrap and aluminum foil or place it in a freezer bag to prevent freezer burn. It will keep for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy.
Reheating
To reheat leftovers, gently warm the steak in a skillet over low heat or in a 250°F oven wrapped in foil to preserve tenderness. Reheat eggs quickly in a non-stick pan over low heat or microwave briefly, but for best texture, fresh eggs are always ideal in the Steak and Eggs Recipe experience.
FAQs
What cut of steak is best for this Steak and Eggs Recipe?
Ribeye is an excellent choice because of its marbling and tenderness, but sirloin, New York strip, or filet mignon also work wonderfully, depending on your taste and budget.
Can I cook the steak and eggs together in the same pan?
Yes! This recipe intentionally uses the same skillet to cook the eggs after the steak has rested, capturing the rich flavors left in the pan and keeping cleanup to a minimum.
How do I know when my steak is cooked to the right doneness?
Using a meat thermometer is the most reliable method: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember, the steak will continue to cook slightly while resting.
Can I use other types of eggs for the recipe?
Absolutely! While this recipe calls for large eggs, you can use free-range or organic eggs for extra flavor, or even try duck eggs for a richer taste, adjusting cooking times slightly.
Is this Steak and Eggs Recipe suitable for brunch gatherings?
Definitely. This dish feels special and satisfying but is straightforward to prepare, making it perfect for impressing friends or family at weekend brunches or special occasions.
Final Thoughts
There’s something truly wonderful about starting your day with the bold flavors of this Steak and Eggs Recipe. It’s a celebration of simplicity meeting indulgence in every bite. Whether you’re cooking for yourself or sharing with loved ones, this recipe brings warmth, comfort, and a touch of luxury to the table. I hope you give it a try soon—it might just become your new favorite way to wake up.
Print
Steak and Eggs Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 3
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This classic Steak and Eggs recipe pairs a perfectly seared and oven-finished ribeye steak with buttery, tender eggs cooked right in the same skillet. It’s a hearty and satisfying meal, perfect for breakfast, brunch, or any time you crave a protein-packed dish. The steak is seasoned simply with kosher salt and freshly ground black pepper, seared to lock in juices, then finished in the oven to your preferred doneness. Eggs are cooked gently in the residual flavors of the skillet, making this a flavorful and convenient one-pan recipe.
Ingredients
Steak
- 1½ lbs. steak (your favorite cut, ribeye recommended)
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter (divided from total 3 tbsp)
Eggs
- 6 large eggs
- 1 tbsp unsalted butter
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Season the Steak: Thirty minutes before cooking, remove the steak from the refrigerator. Pat it dry thoroughly with paper towels to ensure a good sear, then season both sides generously with kosher salt and freshly ground black pepper.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for finishing the steak after searing.
- Sear the Steak: In a large cast-iron or oven-safe skillet over medium-high heat, melt 1 tablespoon of butter together with 1 tablespoon of olive oil. Add the steak to the hot skillet and sear for 3 to 5 minutes on each side until you achieve a rich brown crust.
- Oven Finish: Transfer the entire skillet to the preheated oven and roast the steak for an additional 5 to 8 minutes, or until it reaches your desired internal temperature for doneness.
- Rest the Steak: Remove the skillet from the oven, transfer the steak to a cutting board, and cover loosely with foil. Let it rest for 10 minutes to allow juices to redistribute.
- Cook the Eggs: While the steak rests, discard any liquid from the skillet and return it to the stovetop over medium-low heat. Melt the remaining 1 tablespoon of butter, then carefully crack the eggs into the skillet. Season the eggs with salt and pepper. Cover the skillet with a lid and cook the eggs for 2 to 3 minutes until whites are set and yolks are cooked to your preference.
- Serve: Slice the rested steak against the grain and serve alongside the cooked eggs with your favorite breakfast sides for a complete and satisfying meal.
Notes
- Resting the steak is crucial for juicy, tender slices.
- Adjust oven cooking time based on steak thickness and desired doneness; use a meat thermometer for accuracy.
- Use a cast-iron skillet for best searing results and oven safety.
- Cover the eggs while cooking to ensure even cooking without flipping.
- For a low-fat option, reduce butter or substitute with a cooking spray.
