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When you want a heartier dish for breakfast, this steak and eggs recipe is just the thing. A steak and eggs breakfast might feel fancy, but it comes together in just 20 minutes, making it the perfect satisfying meal any time of day. Plus, you can prep it in one pan (just like steak and potatoes)! Of all my egg recipes, this is one of the simplest (and tastiest), and you don’t need to find a diner to enjoy it.
Top sirloin steak is typically my go-to for steak recipes, but searing it on the stove top gives it a charred and savory flavor that pairs perfectly with a side of eggs. You could also pair sunny side up eggs with ribeye steak, chuck eye steak, or New York strip.
Why You’ll Love This Steak And Eggs Recipe
- Tender, juicy steak with charred, savory flavor
- Sunny side up eggs with perfect runny yolks
- Done in 20 minutes
- Naturally healthy, gluten-free, low carb, and high protein
- A steak and eggs breakfast looks and tastes special, but is so easy!
Ingredients & Substitutions
This section explains how to choose the best ingredients for steak and egg breakfast, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Steak – Top sirloin is my go-to best steak for steak and eggs, because the price isn’t as high as ribeye or filet mignon, and it’s easy to find 1-inch thick steaks (which is what I recommend). However, any cut of steak that’s at least 1 inch thick will work. Thin steaks are more prone to overcooking, but if that’s what you have, just make sure to reduce the cook time. Thicker steaks that are 1.5 inches thick will also work, but take longer to cook through.
- Sea Salt & Black Pepper – For simple, savory flavor.
- Avocado Oil – For frying. Olive oil would work as well.
- Eggs
- Chopped Parsley – Optional, for garnish.
VARIATION: Add steak seasoning!
I seasoned my steak simply with salt and pepper, but you can also add other spices, such as paprika and red pepper flakes, or simply use Montreal steak seasoning.
How To Make Steak And Eggs
This section shows how to make the best steak and eggs recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Dry the steak. Pat both sides of the steak dry with paper towels.
- Season the steak. Sprinkle both sides of the steak liberally with salt and pepper.
- Cook the steak. Heat avocado oil in a cast iron skillet over medium-high heat. Cook steak on one side until it is seared and easily lifts from the pan. Flip, searing again until it lifts from the pan. Continue flipping and cooking until the breakfast steak reaches your desired doneness with a meat thermometer.
- Rest. Transfer the steak to a cutting board and let it rest while you cook the eggs.
- Cook the eggs. Heat a medium nonstick skillet over low heat. Add avocado oil, then carefully crack all 4 eggs into the pan. Season with salt and pepper. Cover the pan with a lid and cook over low heat, until the whites are set.
TIP: You can also use one pan.
I recommend cast iron pans for steak (to get that perfect sear) and non-stick pans for eggs (to prevent sticking, but you can cook both in the same pan if you really want to. I’d choose cast iron if I had to pick just one.
- Serve. Slice the steak in half for two 4-ounce servings. Slice into strips (against the grain) and serve with fried eggs. If desired, garnish steak and eggs with fresh parsley.
How Long To Cook Steak For Steak And Eggs?
For medium-rare steak (as shown in the photos here), it should take about 6 minutes total from the time you place it in the pan, flipping every 1-2 minutes. If you like a different doneness, use the following steak time chart.
| Desired Doneness | Total Time | Internal Temperature |
|---|---|---|
| Rare | 5 minutes | 120 degrees F |
| Medium Rare | 6 minutes | 130 degrees F |
| Medium | 8 minutes | 140 degrees F |
| Medium Well | 10 minutes | 150 degrees F |
| Well Done | 12 minutes | 160 degrees F |
Tips For The Best Steak and Egg Breakfast
With these tips, you don’t need to be a master chef or have expensive kitchen tools in order to make restaurant-caliber steak and eggs right at home:
- Use room temperature ingredients. Remove the steak from the refrigerator 30 minutes to 1 hour before cooking to come to room temp, then it will cook more evenly.
- Flip the steak frequently. This will lead to a much more even cook, and you won’t sacrifice a great crust.
- Use tongs to cook your steak. They make it easier to flip, but avoid squeezing hard because you’ll let the juices out of the meat.
- For better eggs, cook low and slow. If you want runny yolks, lower heat is best.
- Slice steak against the grain. This breaks up the muscle fibers in the meat, for maximum juiciness and tenderness.
Storage Instructions
- Store: Place leftover steak and eggs in separate airtight containers in the fridge. You can refrigerate eggs for up to 2 days and steak for up to 3-5 days.
- Reheat: Steak is best reheated in a 250 degree F oven until warm (25-30 minutes), then finished on medium-high heat with a small amount of oil on the stovetop for 1 minute on each side. Reheated eggs are unlikely to have runny yolks anymore, so it may be best to just cook them fresh.
- Freeze: I do not recommend freezing fried eggs, as their consistency will change. You can store cooked steak in the freezer for up to 6 months.
What To Serve With Steak And Eggs
This steak breakfast is complete on its own, but you could pair it with other hearty sides. Here are a few of my favorites:
- Potatoes – Steak and eggs pairs perfectly with a side of roasted potatoes, air fryer sweet potatoes, or hash browns. For a lower starch option, try roasted rutabaga.
- Veggies – Balance this hearty meal with some roasted asparagus, sauteed spinach, or sauteed zucchini on the side.
- Salads – For brunch, pair steak and eggs with light and bright salads, such as creamy cucumber salad, strawberry spinach salad or spring mix salad.
- Bread – Pair with your favorite toast, almond flour biscuits, or almond flour zucchini bread for a sweet treat with your steak and egg breakfast.
- Fruit – A simple side of fruit with healthy fruit dip would be delicious with this classic breakfast.
- Compound Butter – Serve serve some garlic butter over your steak for extra richness.
More Egg Breakfast Recipes
Eggs make the most satisfying meals! Here are some of my breakfast favorites:
Recommended Tools
- Cast Iron Skillet – Heats evenly and creates perfectly juicy steak.
- Meat Thermometer – My favorite for checking doneness in steaks (and other meats too).
- Nonstick Skillet – Ideal for cooking eggs without sticking.
Steak and Eggs Breakfast Recipe
Steak And Eggs (Perfect Breakfast!)
The ultimate steak and eggs breakfast recipe with tender, juicy steak and perfect eggs! It takes just 20 minutes, with simple ingredients.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Pat both sides of the steak dry with a paper towel. Season both sides with a total of ½ tsp sea salt and ¼ tsp black pepper.
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Heat 1 tablespoon of avocado oil in a cast iron skillet over medium-high heat.
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Carefully place the steak in the pan. Cook on one side for about 60-90 seconds, until it is seared and easily lifts from the pan. If it’s sticking, let it cook until it comes off easily. Flip the steak and cook for another 1 minute on the other side. Repeat the process, flipping the steak every 60-90 seconds, for about 4 more minutes. For medium-rare steak, it should take about 6 minutes total from the time you place it in the pan (or longer if you want it more done).
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Check the internal temperature of the steak with a meat thermometer to determine doneness: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degree F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done. Remove from heat and cover with aluminum foil. Let the steak rest for 10 minutes before slicing (the internal temperature will rise an additional 5 degrees).
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Meanwhile, heat a medium nonstick skillet over low heat. Add remaining 1 tablespoon avocado oil, then carefully crack all 4 eggs into the pan. Season with remaining salt (about ⅛ tsp per egg) and pepper (about 1/16 tsp per egg). Cover the pan with a lid and cook over low heat, until the whites are set.
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Slice the steak in half for two 4-ounce servings. Slice into strips (against the grain) and serve with fried eggs. If desired, garnish with fresh parsley.
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Recipe Notes
Serving size: 4 oz steak and 2 eggs
- Nutrition info does not include optional parsley.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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2 Comments
April
0Best. Breakfast. Ever. Seriously only ever order this at a restaurant because it seems like a pain to make at home, but it was really easy and didn’t take much time at all!
Katie
0Such a classic combination! Definitely a family favorite around here.