Serve with steak and eggs for a hearty weekend breakfast that comes together in about 15 minutes and requires only 5 ingredients!

Thinly sliced, seasoned steaks are pan seared and served with sunny side up eggs for a filling, protein-packed breakfast.

The perfect weekend breakfast for two is juicy, tender steak and sunny side up eggs. To complete the meal, add some grits or hash browns, toast, and juice.

WHY YOU’LL LOVE THIS RECIPE

Table of Contents

Cooking time is short.
Simple to prepare
Ingredients are simple.
Keto-friendly
Protein-rich to keep you going throughout the day

INGREDIENTS YOU’LL NEED

This hearty breakfast of steak and eggs requires only a few simple ingredients. The precise measurements can be found in the recipe card below. Here’s a rundown of what you’ll need:

Chuck eye steak: A very nicely marbled cut that is much less expensive than a ribeye but almost as good. So I go for it whenever it’s available. Other cuts, such as sirloin and New York strip, can also be used.

Kosher salt and black pepper: If using fine salt, you may want to use less of it. A teaspoon of kosher salt is lighter than a teaspoon of regular salt.

Avocado oil spray: This oil has a neutral flavor and is ideal for frying. You can also substitute butter.

Eggs: In almost all of my recipes, I use large eggs, and this one is no exception.

I like to top this dish with a sprinkle of red pepper flakes and some fresh chopped parsley. Dried parsley can also be used. Because these are mostly used as garnish, you can simply leave them out if you don’t have any on hand.

HOW TO MAKE STEAK AND EGGS

While not as simple as pouring cereal into a bowl, this is not a difficult breakfast to prepare. The recipe card below contains detailed instructions. Here are the fundamental steps:

The steak should be cooked. Begin by seasoning and grilling the steak. In general, you should grill it for about 2 minutes per side for medium-rare, or 3 minutes total in a dual contact grill.

If you’re using a New York strip, as I demonstrate in the video below, you should also cook the fat strip briefly.

Cook the eggs. While the meat rests, quickly fry the eggs in a little butter or avocado oil. To make round eggs, I like to use metal biscuit cutters.

Season to taste and serve. Season with salt, black pepper, red pepper flakes, and parsley before serving.

VARIATIONS

Scrambled, poached, and over easy eggs are all tasty options.
Alter the seasoning. Slather the finished steak with chimichurri for an extra-delicious option.
Serve with sautéed onions and peppers on top.
Home fries are also a tasty side dish.

WHAT KIND OF STEAK IS GOOD FOR STEAK AND EGGS?

Thank you for inquiring! What you want is a well-marbled and tender cut of steak, and there are plenty of them to choose from:

Ribeye
Chuck Observation
Sirloin
The New York Strip
Porterhouse
T-Bone
Mignon Filet

Looking for something out of the ordinary? This recipe can also be made with ground beef patties or cube steaks.

TIPS FOR SUCCESS

It’s simple to make steak and eggs, and it gets easier with practice. These helpful hints will make this simple recipe even easier to follow.

Cook Separately: If you’re worried about overcooking the eggs, cook them in the same skillet as the steak, but after the steak has been removed from the skillet and placed on a cutting board.

Use Thin-Cut Steaks: Thin-cut steaks cook much faster and are ideal for breakfast or brunch.

Change the Sauce: Instead of the garlic-parsley sauce, you can use chimichurri, Hollandaise, salsa, or even ketchup.

HOW TO STORE AND REHEAT STEAK LEFTOVERS

Store And Reheat Breakfast Steak With Eggs

While the eggs are best eaten fresh, any leftover steak can be easily sliced and stored! Simply place in a zip-top bag and refrigerate or freeze.

Leftover steak can be stored in the refrigerator for up to three days.

Frozen leftover steak can be stored for up to three months. Thaw in the fridge overnight before using.

Leftover steak slices can be served cold or reheated in a covered skillet over low heat until steaming hot all the way through. Overcooking will cause the steak to dry out.

SERVING SUGGESTIONS

Serve this recipe with fruit and vegetables for a refreshing contrast, as well as potatoes if no one objects. Here are some quick and easy recipes to try!

Fruit Salad: Any fruit salad is delicious in my opinion, but this Moscato Fruit Salad is especially so. It’s light and sweet, and it looks like a bowl full of jewels!

Asparagus: Is there anything better than steak, eggs, and asparagus? It’s not much! Steam it or use your grill pan to make this simple Grilled Asparagus.

Crispy Air Fryer Potatoes: Get that crispy, hash-like goodness with ease by making a batch of Crispy Air Fryer Potatoes! The seasoned herb butter will be a hit with you!

Frequently Asked Questions

What steak is used for steak and eggs?

Any relatively thin cut of beef will suffice for this recipe. But whenever I come across a chuck eye in a store, I stock up. It’s a lovely, marbled cut. It’s almost as good as ribeye but much less expensive.

Can you cook steak and eggs in the same pan?

They can be cooked in the same pan, but not at the same time because they have different cooking times. Instead of grilling the steak, you can pan-fry it, cover it, and cook the eggs while it rests.

Can I add a side dish to this meal?

Absolutely! If you want to make this a complete meal, serve it with vegetables. This filling breakfast pairs well with a simple side of sliced tomato drizzled with olive oil and balsamic vinegar. Serve it with a bowl of fresh berries for another delectable option.

Sizzling Breakfast Steak with Egg Recipe [Protein-Packed]

(2 votes, average: 5.00 out of 5)

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5 from 2 reviews

Author: Jamasine J
Prep Time: 4 minutes
Cook Time: 10 minutes
Total Time: 14 minutes
Yield: 2 servings 1x

Print Recipe

Description

Looking for a decadent, protein-rich breakfast? You’ve come to the right place. If you’re on a low-carb diet, try it with cabbage hash browns instead of roasted potatoes or hash browns!

Ingredients

Scale

1 1″-thick New York strip steak (about 13 oz.)
2 tbsp. vegetable oil, divided
1 tsp. Kosher salt, plus more for seasoning to taste
1 tsp. Freshly ground black pepper, plus more for seasoning to taste
3/4 tsp. smoked paprika, plus more for seasoning to taste
2 tbsp. butter
4 eggs
Roasted potatoes, for serving
Parsley, for serving
Dill, for serving

Instructions

Remove the steak from the refrigerator and set aside for 30 minutes to come to room temperature.
1 tablespoon vegetable oil, 1 12 teaspoon salt, 1 teaspoon pepper, and 34 teaspoon paprika, rubbed all over steak
Melt the butter in a medium cast iron skillet over medium-high heat. Cook, flipping once, for about 5 minutes, or until a deep golden crust forms on both sides of the steak.
Reduce the heat to medium-low and melt the butter in the pan. Using a kitchen towel, carefully grip the skillet handle and tilt it towards you, allowing the melted butter to pool at the bottom of the skillet. Continue to baste butter onto the steak with a spoon to form a deeper golden crust. Repeat with the other side of the steak, 2 to 3 minutes total. Check for doneness with a meat thermometer: 120-125°F for medium rare, 130°F for medium.
Place the steak on a cutting board and set aside for 10 minutes to rest.
Meanwhile, in a nonstick skillet over medium heat, heat the remaining oil until it shimmers. Cook for 3 to 4 minutes, or until the white is set and the edges are just beginning to brown. Remove from the pan and season with salt and pepper to taste.
On a bias, cut the steak into 1″ strips against the grain.
Serve steak with eggs and potatoes, garnished with herbs, and season to taste with salt, pepper, and paprika.