Steak and Eggs

With juicy steak, eggs cooked to your liking, and easy recipe variations and customization, this classic Steak and Eggs recipe is a great way to change up an ordinary breakfast with some Southwest flavor!

What’s in a Steak and Eggs Breakfast?

Steak and eggs is a simple dish, but it’s important to choose high-quality ingredients for the best results. Here’s a rundown:

Steak: Choose whatever steak you like! I used ribeye, but some other great options include chuck eye, sirloin, New York strip, porterhouse, or T-Bone.
Eggs: I like to use large eggs, but you could also use medium.

Pro Tip: Use thin-cut steak; it’ll cook faster and more evenly.

Variations on Steak and Eggs

Try making steak and eggs with fluffy scrambled eggs instead! Take it one step further and try it with loaded scrambled eggs to bring the Southwest flavor!

step by step photos for how to make steak and eggs.

Is steak and eggs healthy?

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.

What’s the best cut of steak for steak and eggs?

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.

Can I cook steak and eggs in the same pan?

You can cook them in the same pan, just not at the same time because they cook at different rates.

Should I marinate steak before cooking it?

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!

How can I tell when the steak has finished cooking?

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.

overhead view of steak and eggs in a cast iron pan.

How to Store and Reheat Eggs and Steak

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 the steak and eggs separately, as the eggs will cook much more quickly than the steak.

How to Freeze Steak and Eggs Dinner

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.

What to Serve with this Steak and Eggs Recipe

Steak and eggs is a great base recipe to really make your own! Top your steak and eggs with mustard cream sauce, garlic aioli, or hollandaise sau ce. For even more Southwest flavor, serve this meal along with some salsa, chimichurri, salsa verde, or pico de gallo for a fresh, spicy twist. Enjoy your eggs and steak with classic breakfast or dinner sides, such as home fries, baked potatoes, mashed potatoes, roasted vegetables, or a side salad.

sliced steak and 2 fried eggs on a white plate.

Steak and Eggs Recipe

Wake up with a smile when making Steak and Eggs on your stovetop. So much flavor and so simple.

Course Breakfast, brunch, Dinner

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Rest Time 40 minutes

Total Time 1 hour 5 minutes

Servings people

Calories 756kcal

Author Becky Hardin

Equipment

Cast Iron Skillet

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.

Notes

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

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!

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

Nutrition

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