Steak and Eggs
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A perfectly seared, butter-basted steak with golden eggs is my idea of comfort food done right. I’ve got a trick I’ll share with you for keeping the smoke down and creating a gorgeous crust.
There’s something so satisfying about a perfectly cooked steak and eggs breakfast — it feels both indulgent and effortless. I start by rubbing a little oil directly on the steaks instead of the pan (a pro trick to prevent smoking and help the meat sear evenly). Then I sear them until a golden crust forms and baste with butter near the end for that rich, restaurant-quality flavor. Once the steaks rest, I fry a few eggs right in the same pan so they pick up all those savory drippings — it’s pure magic.
It’s the kind of breakfast (or brunch, or even dinner) that makes you slow down and savor each bite — a little bit elevated but still easy enough for any morning. Once you try it, I promise you’ll wonder why you ever settled for diner steak and eggs.
What to serve with steak and eggs
To make it a more filling meal, I love serving this with my extra crispy roast potatoes — essentially home fries with an extra crunch and they’re perfect for soaking up a runny yolk. I balance it all out with a light, refreshing spring mix salad or a simple bowl of fresh fruit for a pop of color and sweetness.
Steak and Eggs
Ingredients
- 24 ounce ribeye steaks (see notes)
- 1 teaspoon sea salt ( + more for the eggs)
- ½ teaspoon pepper ( + more for the eggs)
- 1 tablespoon avocado oil (see notes)
- 2 tablespoons butter
- 8 large eggs
- Red pepper flakes and finely minced parsley (to serve)
- Roasted potatoes (for serving)
Instructions
- Pat the steaks dry with a paper towel and then season both sides with salt and pepper. Drizzle the oil over the steaks and pat it in so that the oil coats the surface evenly.24 ounce ribeye steaks, 1 teaspoon sea salt, ½ teaspoon pepper, 1 tablespoon avocado oil
- Heat a large, cast iron pan over medium-high heat, until it is smoking. Add the steaks and cook undisturbed for 3 minutes, until a nice crust forms. Flip the steaks over and cook on the other side for 2 minutes.
- Lower the heat to medium and add 1 tablespoon of the butter, spooning the melted butter over the steaks, and cook for 1-2 minutes more, until the steak is done to your liking.
- Remove the steak from the pan and let it rest on a cutting board uncovered.
- Lower the heat to medium-low and add the remaining tablespoon of butter to the pan. Once it melts, crack the eggs into the pan. If needed, cook the eggs in 2 batches. Sprinkle a little salt and pepper over the eggs, cover the pan, and cook them for 2 minutes, until the whites are set and the yolks are brightly colored and runny.8 large eggs
- Slice the steaks against the grain and serve them with the eggs and roasted potatoes. Sprinkle some red pepper flakes and parsley over the steak and eggs.Red pepper flakes and finely minced parsley, Roasted potatoes
Notes
Nutrition
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