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–+ servings
A plate of Steak and Eggs features sliced steak, two sunny-side-up eggs, and roasted potatoes, surrounded by strawberries and a glass of dark beverage on a light surface.

Steak and Eggs

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Steak and eggs might be simple, but when done right, it feels like pure luxury. I like to rub a little oil directly on the steaks — not the pan — for an even sear without the smoke, then baste them with butter for incredible flavor. Cooking the eggs in the same pan picks up all those rich, savory drippings, turning a classic combo into something unforgettable.

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
    Two raw, seasoned ribeye steaks on a wooden cutting board placed on a light, textured surface—perfect for your next steak and eggs breakfast.
  • 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.
    Two cooked ribeye steaks in a black cast iron skillet on a light brown textured surface, perfect for a hearty Steak and Eggs breakfast.
  • 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.
    Two cooked steaks sizzle in a cast-iron skillet with a pat of melting butter; a hand holds a spoon, ready to baste the steak to perfection.
  • Remove the steak from the pan and let it rest on a cutting board uncovered.
    Two cooked ribeye steaks rest on a wooden cutting board, with a light brown textured surface underneath—perfect for a classic steak and eggs breakfast.
  • 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
    Four sunny-side-up eggs sizzle in a black cast iron skillet, seasoned with cracked black pepper, on a light brown countertop—perfect for a classic steak and eggs breakfast.
  • 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
    A plate of steak and eggs with roasted potatoes is served alongside strawberries and cups of coffee, all arranged on a light-colored surface.

Notes

Avocado oil: This is my preferred oil for searing, but you can use another high-heat oil such as canola or peanut oil. 
Why oil the steaks and not the pan? I find this method works best for producing a beautifully seared steak without burning the oil. 
Steaks: Instead of buying 4 small steaks, I prefer to buy two large ones and slice them before serving. Larger steaks are easier to sear without overcooking. 
Serving: 1 = ¼ of the recipe, Calories: 579kcal, Carbohydrates: 1g, Protein: 47g, Fat: 43g, Saturated Fat: 18g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Trans Fat: 0.3g, Cholesterol: 491mg, Sodium: 857mg, Potassium: 599mg, Fiber: 0.1g, Sugar: 0.4g, Vitamin A: 742IU, Calcium: 71mg, Iron: 5mg