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
Scale
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.
