Description
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.
- Use chili powder or herbs for a flavor boost.
- Eggs are best cooked fresh—avoid reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak and 2 eggs
- Calories: 520
- Sugar: 1g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 13g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 420mg
