Steak and Eggs Breakfast

This steak and eggs breakfast is a hearty, protein-packed powerhouse!

Juicy, seared steak and crispy-edged, sunny-side-up eggs are the perfect pair. Steak and eggs are usually reserved for breakfast out, but this version is so easy to make at home!

The beauty of this dish lies in its versatility.  Dress it up with gourmet sides, or keep it simple. Treat yourself to a leisurely weekend brunch or have a hearty meal to kickstart a busy day. 

Either way, this timeless comfort food never disappoints.

Why You’ll Love This Steak and Eggs Breakfast

Elevated Yet Simple: Despite its gourmet appearance, this recipe is easy to follow. It’s delicious enough to make weeknights or lazy weekends feel indulgent without all the hassle of other breakfast recipes. 

Luxurious Taste: Combining perfectly seared, butter-basted steak with runny egg yolks creates a rich, flavorful experience. It transforms ordinary breakfast into a gourmet affair.

Versatile Canvas: Steak and eggs work brilliantly with endless side combinations. Try anything from classic hash browns to grilled tomatoes. You can reinvent the meal each time you make it.

Ingredients  

• Steak: Use ribeye or sirloin for the best results. They have a rich flavor and tender texture, perfect for breakfast. Sirloin is leaner, while ribeye has more marbling.

• Oil: Use a high-heat cooking oil like avocado or olive to perfectly sear the steak. 

• Butter: For richness, a golden crust, and a flavorful finish. 

• Seasonings: Use salt, black pepper, and garlic powder. Smoked paprika is optional but enhances the meat’s natural flavors. 

• Fresh Thyme or Rosemary Sprigs: These optional herbs are wonderfully aromatic. They infuse the meat with earthy, fragrant notes. 

• Eggs: You can’t have steak and eggs without them! They provide additional protein and add a rich, creamy, runny yolk for mixing with the steak’s juices. 

• Optional Sides: Steak and eggs taste great by themselves. For a more complete breakfast, consider adding veggies, potatoes, or bread.

How to Make Steak and Eggs Breakfast

You can have this hearty breakfast recipe ready in just five simple steps. (Not including the optional sides.)

1. Season the steak. Set the steak out early to come to room temperature. Then, pat it dry with paper towels and season generously. 

2. Cook the steak. Add oil to a cast-iron skillet heated over high heat. Once it begins to simmer, cook the steak for 3 to 4 minutes per side (for medium-rare).

3. Add the butter and herbs. Add the butter and thyme/rosemary during the last minute of cooking. Tilt the pan and use a spoon to ensure the butter coats the steak completely. Once the steak is fully cooked, remove it from the skillet. Rest, lightly covered, for 5 minutes. 

4. Cook the eggs. Add oil to a clean skillet over medium-low heat and warm slightly. Crack the eggs into the skillet and cook for 2 to 3 minutes until the whites are set. Flip for over-easy, if desired. Add salt and pepper to taste. 

5. Optional step: Prepare any sides as desired.

6. Assemble and serve. Plate the steak and eggs together. (Optionally) add the sides and drizzle steak juices over the dish. Serve and enjoy! 

Tips for the Best Steak and Eggs Breakfast

This is a relatively simple breakfast dish, but the following tips will help ensure it comes out perfectly. 

• Room temperature is key. Don’t cook the steak immediately after removing it from the fridge. Instead, set it on the counter and let it come to room temperature first. The steak will be juicier, and the center won’t be cold. 

• Be generous! Don’t skimp on the seasonings, as they provide loads of flavor. Also, rub them gently into the steak for a crust that locks in flavor.

• Pick the perfect pan. Though other equipment will suffice, a cast-iron skillet is best. Be sure to heat it thoroughly over high heat before adding the steak. Doing so will give you the most flavorful crust and the juiciest steak.

• Give it a rest. After cooking, don’t cut into the meat right away. Let it rest for 5 minutes under loose foil. This redistributes the juices, keeping the meat tender and juicy.

• Cook the eggs your way. You can follow the recipe or match the egg style to your preference. Sunny-side-up showcases a runny yolk, while over-easy or medium allows slight firmness. You can even scramble them if that’s your thing! Cook them in low heat for more control.

• Select a different steak. Sirloin and ribeye work best. However,  you can also try flank steak, New York strip, or filet mignon for variety. Each offers a unique flavor and texture. Flank steak is leaner, and filet mignon is more tender.

• Be creative. Customize with variations like chimichurri sauce, salsa, or a drizzle of hot honey. Add avocado slices for a creamy, nutritious boost. For a brunch twist, pair your steak and eggs with a mimosa or Bloody Mary. It’s versatile enough for breakfast, brunch, or a hearty dinner.

What to Serve with Steak and Eggs

Wondering what kind of sides pair well with steak and eggs? Try one (or more) of these: 

• Hash browns
• Roasted potatoes
• Toast
• English muffins
• Biscuits
• Sauteed spinach
• Grilled tomatoes
• Gravy
• Tea or Coffee

How to Store

Like any egg recipe, steak and eggs taste best when fresh, but you can store leftovers for a few days.

To Store: Store cooked steak and eggs separately in air-tight containers. Refrigerate them for up to 3 days. If possible, keep the steak unsliced. Wrap it tightly in plastic wrap or foil before placing it in the container.

To Freeze: You shouldn’t freeze cooked eggs, but you can freeze the steak. Let it cool, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months in a freezer bag. 

To Reheat: Heat the steak in a 250-degree oven for about 20 minutes. (Or until it reaches 110 degrees internal temperature.) Warm the eggs by placing them in a microwave-safe dish with a splash of water. Heat in 15-second intervals. For the best results, slice the steak only after reheating.