A classic steak and eggs plate is a hearty, satisfying meal that brings together juicy, well-seasoned steak and perfectly cooked eggs. It works just as well for a filling breakfast as it does for brunch or even dinner, offering simple ingredients with bold, comforting flavors.
Why You’ll Love This Recipe
This recipe is easy to prepare yet feels special and indulgent. It uses simple pantry staples, cooks quickly, and delivers a balanced combination of protein and richness. You can customize the doneness of both the steak and the eggs to suit your taste, making it a reliable go-to meal any day of the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef steak (ribeye, sirloin, or strip), 2 steaks, about 225 g each
Large eggs, 4
Olive oil, 2 tablespoons
Unsalted butter, 1 tablespoon
Salt, 1 teaspoon (or to taste)
Black pepper, 1/2 teaspoon
Garlic powder, 1/2 teaspoon
Paprika, 1/2 teaspoon
Fresh parsley, 1 tablespoon, finely chopped (optional, for garnish)
Directions
Remove the steaks from the refrigerator about 20 minutes before cooking to allow them to come to room temperature.
Pat the steaks dry with paper towels, then season both sides evenly with salt, black pepper, garlic powder, and paprika.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, place the steaks in the pan.
Cook the steaks for about 3–4 minutes per side for medium doneness, adjusting the time based on thickness and preferred doneness.
Add the butter to the pan during the last minute of cooking and spoon it over the steaks. Remove the steaks from the skillet and let them rest.
In the same skillet, lower the heat to medium and crack the eggs into the pan.
Cook the eggs to your preference, either sunny-side up or over-easy, seasoning lightly with salt and pepper.
Serve the rested steaks on plates with the eggs on the side. Garnish with chopped parsley if desired.
Servings and timing
This recipe serves 2 people.
Preparation time is about 10 minutes, and cooking time is approximately 15 minutes, making the total time around 25 minutes.
Variations
You can add sautéed vegetables like mushrooms or spinach for extra flavor and nutrients. For a spicy twist, season the steak with a pinch of chili powder. You can also swap fried eggs for scrambled or poached eggs depending on preference.
Storage/Reheating
Steak is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking. Eggs are best cooked fresh and not recommended for reheating.
FAQs
What cut of steak works best for steak and eggs?
Ribeye, sirloin, and strip steaks are all excellent choices because they cook quickly and stay tender.
Can I cook the steak in advance?
Yes, you can cook the steak ahead of time, but it tastes best when freshly made and rested properly.
How do I know when the steak is done?
Use a meat thermometer or check firmness. Medium doneness is around 63°C.
Can I use only egg whites?
Yes, egg whites can be used, though the dish will be less rich.
What oil is best for cooking steak?
Olive oil or another high-heat cooking oil works well.
Can I grill the steak instead of pan-frying?
Yes, grilling is a great alternative and adds a smoky flavor.
How do I keep the eggs from sticking?
Make sure the skillet is well-heated and lightly greased before adding the eggs.
Is this recipe suitable for breakfast?
Absolutely, steak and eggs is a classic breakfast and brunch option.
Can I add herbs to the steak?
Fresh herbs like thyme or rosemary can be added during cooking for extra aroma.
What side dishes go well with steak and eggs?
Simple sides like roasted potatoes, toast, or a fresh salad pair nicely.
Conclusion
Steak and eggs is a timeless dish that delivers comfort, flavor, and satisfaction in every bite. With minimal ingredients and straightforward steps, this recipe is perfect for a nourishing meal that feels both classic and special.
Steak and eggs is a classic, protein-packed dish featuring juicy seared steak and perfectly cooked eggs. Ideal for breakfast, brunch, or dinner, it’s simple, satisfying, and full of bold flavor.
Ingredients
2 beef steaks (ribeye, sirloin, or strip), about 225 g each
4 large eggs
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon fresh parsley, finely chopped (optional, for garnish)
Instructions
Remove steaks from the refrigerator 20 minutes before cooking to bring to room temperature.
Pat dry and season both sides of each steak with salt, black pepper, garlic powder, and paprika.
Heat a skillet over medium-high heat and add olive oil. Once hot, add the steaks.
Cook for 3–4 minutes per side for medium doneness or adjust to your preference.
In the last minute of cooking, add butter to the skillet and spoon over the steaks. Remove steaks and let rest.
Lower the heat to medium and crack the eggs into the same skillet.
Cook eggs to desired doneness (sunny-side up or over-easy), seasoning with a little salt and pepper.
Serve steaks with eggs on the side. Garnish with chopped parsley if desired.
Notes
Let steaks rest after cooking to retain juices.
Customize with scrambled or poached eggs.
Add sautéed vegetables like mushrooms or spinach for extra nutrients.
