Steak and Eggs Breakfast Recipe
This Steak and Eggs Breakfast Recipe blends seared steak, rich yolks, butter, and fresh parsley for a bold, protein-filled start.
Equipment
- Cast iron skillet or heavy-bottomed pan
- Tongs
- Spatula
- Sharp knife
- Cutting board
- Small bowl (for cracking eggs)
- Meat thermometer (optional but helpful)
- Paper towels
Ingredients
- 2 ribeye steaks about 8–10 ounces each, 1-inch thick
- 4 large eggs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves smashed
- 2 sprigs fresh thyme or rosemary
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika optional
- Fresh chopped parsley for garnish
Optional sides:
- Roasted breakfast potatoes
- Sautéed mushrooms
- Sliced avocado
- Toasted sourdough bread
Instructions
Step 1: Bring the Steak to Room Temperature
- Take the ribeye steaks out of the refrigerator at least 20–30 minutes before cooking. Pat them dry with paper towels. This step helps create a proper crust.
- Season both sides generously with salt, black pepper, and smoked paprika if using. Don’t be shy with the seasoning—this is where the flavor starts.
Step 2: Heat the Pan
- Place your cast iron skillet over medium-high heat. Let it heat for a good 3–4 minutes. Add the olive oil and swirl it around.
- The pan should be hot enough that the oil shimmers but doesn’t smoke excessively.
Step 3: Sear the Steak
- Carefully lay the steaks into the hot pan. You should hear a strong, confident sizzle. That sound means flavor is forming.
- Let the steak cook undisturbed for about 3–4 minutes. Flip with tongs and cook another 3–4 minutes for medium-rare.
Step 4: Baste with Butter and Garlic
- Reduce heat to medium. Add butter, smashed garlic, and thyme to the pan. As the butter melts, tilt the pan slightly and spoon the fragrant butter over the steaks repeatedly for 1–2 minutes.
- This step infuses the meat with richness and subtle herbal flavor.
Step 5: Rest the Steak
- Transfer steaks to a cutting board and let them rest for at least 5–10 minutes. Resting allows juices to redistribute, keeping the steak tender.
Step 6: Cook the Eggs
- In the same skillet (don’t wash it—those brown bits are gold), reduce heat to medium-low.
- Crack eggs into a small bowl first, then gently slide them into the pan. Cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Season lightly with salt and pepper.
- If you prefer over-easy eggs, flip carefully and cook 30 seconds more.
Step 7: Slice and Serve
- Slice the steak against the grain into thick strips. Plate with two eggs per serving. Spoon a little leftover butter from the pan over the top.
- Finish with chopped parsley and serve immediately.