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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.
Easy Steak and Eggs
When I’m making a classic steak and eggs breakfast, I like to keep things simple, but make sure every ingredient counts. Since the dish itself is straightforward, using high-quality steak really makes a difference. I usually go with ribeye—it’s rich, flavorful, and cooks up beautifully—but you can use whatever cut you love. Chuck eye, sirloin, New York strip, porterhouse, or T-bone all work great. I personally like to choose thin-cut steaks so they cook quickly and evenly, especially when I’m short on time but still want a hearty and satisfying meal.
Classic steak and eggs features fried eggs, so that’s what I made for my recipe. But you can cook any type of eggs you like. Follow my scrambled eggs how-to if you prefer. Just whip these up in the same skillet after cooking your steaks.
Steak and Eggs Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1½ lbs. steak your favorite cut (I used ribeye)
- Kosher salt and freshly ground black pepper to taste
- 3 tbsp unsalted butter divided (⅜ stick)
- 1 tbsp olive oil
- 6 large eggs
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 lbs. 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 tbsp unsalted butter, 1 tbsp 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
- One serving is ½ pound of steak and 2 eggs.
- Use a cast iron skillet for this recipe because it heats evenly and can go from stovetop to oven. If you don’t have one, any heavy, oven-safe pan will work.
- 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
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. (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 tbsp of unsalted butter and 1 tbsp of olive oil. Add the seasoned steak to the skillet, and sear for 3-5 minutes per side, until nicely browned.
Transfer to oven: Transfer the whole skillet to the oven and cook for 5-8 more minutes, until the internal temperature reaches your desired doneness.
Rest the steak: 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 tbsp 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.
Serve and enjoy: Serve the steak and eggs with your favorite sides and enjoy.
How to Store
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.
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.
For added flavor, I recommend topping with garlic aioli or hollandaise sauce for a rich and creamy finish. You can also add caramelized onions for an extra kick of flavor.
