Easy Best Ever Steak and Eggs Recipe | Classic Protein-Packed Breakfast
Hearty, savory, and packed with protein — this Best Ever Steak and Eggs Recipe is the ultimate breakfast or brunch indulgence. Juicy, perfectly seared steak paired with golden eggs creates a classic dish that’s simple, satisfying, and unforgettable.
Equipment
- Cast iron skillet or grill pan
- Meat thermometer
- Mixing bowl (for scrambled eggs)
- Whisk or spatula
- Cutting board & sharp knife
Ingredients
Steak:
- 2 ribeye or sirloin steaks (8–10 oz each)
- Salt & freshly cracked black pepper
- 1 tbsp oil (vegetable or olive)
Eggs:
- 4 large eggs
- 1 tbsp butter
- Salt & pepper to taste
Optional flavor boosters:
- Garlic powder, smoked paprika, or fresh herbs (thyme, rosemary)
Optional sauces:
- Chimichurri, hollandaise, or hot sauce
Sides (optional):
- Toast, hash browns, roasted vegetables, or avocado
Instructions
- Prep steak: Pat dry and season generously with salt, pepper, and optional garlic powder.
- Heat skillet: Place cast iron skillet over high heat until smoking hot. Add oil.
- Sear steak: Cook 4–5 minutes per side (medium-rare), adjusting for thickness. Use thermometer (130°F/55°C for medium-rare).
- Rest steak: Transfer to cutting board; rest 5 minutes to retain juices.
- Cook eggs: In same skillet, melt butter. Fry eggs sunny-side up or over-easy, or scramble gently over medium-low heat.
- Slice steak: Cut against the grain into strips for tenderness.
- Serve: Plate steak with eggs. Add optional sauce and sides.
Notes
- Make-ahead: Steak can be cooked ahead and reheated gently; eggs should be cooked fresh.
- Storage: Refrigerate steak up to 2 days, wrapped in foil.
- Reheating: Warm steak in skillet or oven at 300°F/150°C; avoid microwaving.
- Common mistakes: Overcooking steak, skipping rest time, overcrowding skillet, cooking eggs too hot.
- Customization: Use leaner cuts for lighter meals, add avocado for keto-friendly option, or pair with chimichurri for freshness.