Steak and Eggs Recipe

Course: Breakfast, brunch, Dinner

Cuisine: American

Prep Time: 5

Cook Time: 20

Rest Time: 40

Total Time: 1 5

Servings: people

Calories: 756kcal

Wake up with a smile when making classic Steak and Eggs on your stovetop. So much flavor and so easy to make!

Step-by-step photos can be seen below the recipe card.

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.

One serving is ½ pound of steak and 2 eggs.

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

Storage: Store steak and eggs in an airtight container in the refrigerator for up to 3 days.