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Steak and Eggs Recipe

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4.3 from 53 reviews

This classic Steak and Eggs recipe features perfectly seared ribeye steaks served alongside buttery, runny eggs and roasted potatoes. Ready in just 20 minutes, this hearty breakfast or brunch dish balances rich flavors and simple preparations for a satisfying meal.

Ingredients

Steak

  • 24 ounce ribeye steaks
  • 1 teaspoon sea salt (plus more for eggs)
  • ½ teaspoon pepper (plus more for eggs)
  • 1 tablespoon avocado oil
  • 2 tablespoons butter

Eggs

  • 8 large eggs
  • Salt and pepper, to taste

To Serve

  • Red pepper flakes, to taste
  • Finely minced parsley, to taste
  • Roasted potatoes (optional side)

Instructions

  1. Season steak: Pat the ribeye steaks dry with a paper towel, then season both sides evenly with sea salt and pepper. Drizzle the avocado oil over the steaks, patting it in to coat the surface evenly for enhanced flavor and crust development.
  2. Sear steak: Heat a large cast iron pan over medium-high heat until it is smoking hot. Place the steaks in the pan undisturbed for 3 minutes to form a rich, golden crust. Flip the steaks and cook for another 2 minutes on the other side.
  3. Add butter and finish cooking: Reduce the heat to medium, add 1 tablespoon of butter to the pan, and baste the steaks by spooning the melted butter over them. Continue cooking for 1-2 minutes until the steak reaches your preferred doneness.
  4. Rest steak: Remove the steaks from the pan and let them rest uncovered on a cutting board. This allows the juices to redistribute for a juicy bite.
  5. Cook eggs: Lower the heat to medium-low and add the remaining tablespoon of butter to the pan. Once melted, crack the eggs gently into the pan. If needed, cook in two batches to avoid overcrowding. Sprinkle salt and pepper on the eggs, cover the pan, and cook for 2 minutes until the egg whites are set but yolks remain runny and bright.
  6. Slice steak and serve: Slice the rested steaks against the grain to ensure tenderness. Plate the sliced steak with eggs and roasted potatoes. Garnish with red pepper flakes and finely minced parsley for a burst of color and flavor.

Notes

  • Use high-quality ribeye steaks for best flavor and tenderness.
  • Avocado oil is preferred for its high smoke point, but can be substituted with other neutral oils.
  • Resting the steak before slicing is crucial to keep it juicy.
  • Cook eggs gently covered to ensure whites set without overcooking yolks.
  • Serve with crispy roasted potatoes or your favorite breakfast side.

Find it online: https://justsosavory.com/steak-and-eggs-recipe/