Juicy steak and fried eggs make up this hearty, protein-filled breakfast recipe that I just can’t get enough of! With just a few ingredients, a few quick steps, and one skillet, I’ll show you how to cook up this classic steak and eggs recipe for breakfast, brunch, or even dinner.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Ingredients for Steak and Eggs
A real steak n eggs breakfast is a simple dish, so it’s important to choose high-quality ingredients to make it the best it can be!
- Steak: Choose whatever type of steak you like! I used ribeye for this recipe, but some other great options include chuck eye, sirloin, New York strip, porterhouse, or T-Bone. I recommend choosing thin-cut steaks so that they cook faster and more evenly.
- Eggs: I like to use large eggs, but you could also use medium.
Besides that, all you’ll need is butter, cooking oil, salt, and pepper!
Can I make steak with scrambled eggs?
Classic steak and eggs features fried eggs, so that’s what I made for my recipe. But you can really cook any type of eggs you like for this dish. Follow my scrambled eggs how-to if you prefer. Just whip these up in the same skillet after cooking your steaks.
How to Store and Reheat
Store leftover steak and eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, covered, on 50% power until warmed through. I recommend reheating each separately, because the eggs will cook much more quickly than the steak.
How to Freeze
The steak can be frozen in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing the eggs.
Serving Suggestions
Since eggs with steak is such a simple dish, this is a great base recipe to really make your own! I’ve been known to cook it for both breakfast and dinner because it’s so versatile.
I recommend topping yours with mustard cream sauce, garlic aioli, or hollandaise sauce for a rich and creamy finish. Or add in some caramelized onions for an extra kick of flavor.
To add some Southwest flavor, serve this dish along with salsa, chimichurri, salsa verde, or pico de Gallo. It really adds a fresh and spicy twist!
For one last idea, add a side of breakfast potatoes, home fries, or French fries to your plate of steak and eggs for an even heartier meal.
Notes from the Test Kitchen
Cook the steak to your liking using this temperature chart (or the one in the recipe card) and an instant read meat thermometer. I like to cook mine close to medium, so adjust the cook time according to your preference.
I recommend using a cast iron skillet for this recipe, because it holds heat well, distributes it evenly so that the steak and eggs cook evenly, and you can transfer it from the stovetop to the oven without worry. If you don’t have cast iron, use a heavy-bottomed pan that is also oven-safe.
Steak and Eggs Recipe
Equipment
Ingredients
- 1½ pounds steak your favorite cut (I used ribeye)
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons unsalted butter divided (⅜ stick)
- 1 tablespoon olive oil
- 6 large eggs ½ carton
Instructions
- 30 minutes before cooking, remove the steak from the refrigerator. Pat it dry with paper towels, then season with salt and pepper to taste.1½ pounds steak, Kosher salt and freshly ground black pepper
- Preheat the oven to 350°F.
- In a large cast-iron or oven-safe skillet set over medium-high heat, melt 1 tablespoon each of butter and oil together. Add the steak to the skillet and sear for 3-5 minutes per side, until nicely browned.3 tablespoons unsalted butter, 1 tablespoon olive oil
- Transfer the skillet to the oven and cook for 5-8 minutes more, until the internal temperature reaches your desired doneness.
- Remove the skillet from the oven, transfer the steak to a cutting board, and cover it with foil. Allow it to rest for 10 minutes before slicing.
- Meanwhile, discard the liquid in the skillet, then return it to the stovetop with the heat set to medium-low. Melt the remaining butter, then carefully crack the eggs into the skillet. Season with salt and pepper.6 large eggs
- Cover the skillet with a lid and cook for 2-3 minutes, until the eggs are done to your liking. Serve with the sliced steak and your favorite breakfast sides.
Becky’s Tips
- Cook the steak and eggs separately!
- Use thin-cut steak; it’ll cook faster and more evenly.
- Let the steak rest at room temperature for 30 minutes before cooking to bring it to room temperature.
- Internal Temperature Guide:
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°F
- Let the cooked steak rest for 10 minutes before slicing to lock in the juices.
- Try making steak and eggs with fluffy scrambled eggs instead!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Steak and Eggs Step by Step
Prep: About 30 minutes before cooking, remove 1½ pounds of steak from the refrigerator. (Tip: it’s always best to bring steak to room temperature before cooking). Pat it dry with paper towels, then season with salt and pepper to taste. Preheat the oven to 350°F.
Cook the Steak: In a large cast-iron or oven-safe skillet set over medium-high heat, melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Add the seasoned steak to the skillet, and sear for 3-5 minutes per side, until nicely browned. Then transfer the whole skillet to the oven and cook for 5-8 minutes more, until the internal temperature reaches your desired doneness. Remove the skillet from the oven, transfer the steak to a cutting board, and cover it with foil. Allow it to rest for 10 minutes before slicing. (Tip: when cutting, go against the grain for the tenderest slices!)
Cook the Eggs: While the steaks are resting, discard the liquid from the skillet, then return it to the stovetop with the heat set to medium-low. Melt 2 tablespoons of unsalted butter, then carefully crack all 6 eggs into the skillet, and season with salt and pepper to taste. Cover the skillet with a lid and cook for 2-3 minutes, until the eggs are done to your liking.
Now it’s ready to serve!
Both steak and eggs are high in protein, healthy fats, and vitamins and minerals. However, they are also both high in cholesterol. As with anything, I recommend enjoying steak and eggs in moderation.
The best cut for steak and eggs is your favorite cut. I used ribeye for mine, but chuck eye is a great (and less expensive) cut. Just go for relatively thin steaks so that they cook evenly.
You can cook them in the same pan–just not at the same time, because they cook at different rates.
There’s no need to marinate this steak before you cook it. However, if you’d like to marinate your steak, you can do so overnight before cooking it!
The best way to tell when the steak is cooked to your liking is to use an instant-read thermometer. For rare steak, the proper internal temperature is 125-130°F; for medium-rare, 130-140°F; for medium, 140-150°F; for medium-well, 150-160°F; and for well-done, 160-165°F.
