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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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.
Heat 1 tablespoon of avocado oil in a cast iron skillet over medium-high heat.
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).
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).
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.
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.
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.