There's something about a hearty breakfast of steak and eggs! It's delicious, satisfying, and filling.
It's a breakfast that keeps me full for hours and enables me to sail right through to lunchtime - no midmorning snack needed.
My family loves having steak and eggs for breakfast. To make it a quick one that I can cook on weekday mornings, I use relatively thin steaks - ½ inch thick. I quickly grill them on my indoor dual-contact grill and cook the eggs in a nonstick skillet.
If you don't own a dual-contact grill, you can use a grill pan. You can also simply pan-fry the steak, let it rest, and cook the eggs in the same pan.
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Ingredients
You'll only need a few simple ingredients to make this hearty breakfast. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Chuck eye steak: A nicely marbled cut, way cheaper than a ribeye, and almost as good. So whenever it's available, I go for it. But other cuts can work too, including sirloin and New York strip, as long as they are not too thick.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
- Avocado oil spray: This neutral-tasting oil is perfect for frying. You can also use butter.
- Eggs: I almost always use large eggs in my recipes, and this one is no exception.
- For garnish: I like to garnish this dish with a sprinkle of red pepper flakes and fresh chopped parsley.
Variations
- Sometimes, instead of fried eggs, I make this dish with fluffy scrambled eggs or soft scrambled eggs. Scrambling eggs is a bit more work, but the creamy result is well worth it!
- You can substitute ½ teaspoon of dried parsley for fresh.
- The red pepper flakes and parsley are used mostly for garnish, so you can skip them if you don't have them on hand.
Steak and Eggs Instructions
While admittedly not as easy as pouring some cereal into a bowl, this is not a difficult breakfast to make. The detailed instructions for making it are listed in the recipe card below. Here are the basic steps:
Cook the steak. Start by seasoning the steak and grilling it. Generally speaking, you should grill it for about 2 minutes per side for medium-rare, or a total of 3 minutes in a dual-contact grill. If you're using a New York strip, as I do in the video below, you should also briefly cook the fat strip.
Fry the eggs. While the meat is resting, quickly fry the eggs in butter or avocado oil. I like to use round molds to make round eggs, as shown in the photo below, but this is not mandatory.
Season and serve. Season the dish with salt, black pepper, red pepper flakes, and parsley, then serve.
Expert Tip
Even though we're using a thin steak here, it's still a good idea to cover it and let it rest for a few minutes after it's cooked. You can cook the eggs while the steak rests, ensuring it remains nice and juicy.
Recipe FAQs
Any relatively thin cut of beef will work. But whenever I find a chuck eye at the store, I stock up. It's such a lovely, marbled cut. It's almost as nice as ribeye but much cheaper.
Other good options include sirloin, a bit tough but very flavourful, and New York strip steak.
You can cook them in the same pan, but not simultaneously, since they require different cooking times.
So instead of grilling the steak, you can pan-fry it, let it rest covered, and while it rests you can cook the eggs in the same pan.
Sure, why not? Especially if you add a side of veggies or a salad (like this tomato salad). It's a delicious and filling dinner, so don't feel like you can only eat it for breakfast.
Serving Suggestions
This hearty breakfast goes nicely with a simple side of sliced tomato drizzled with olive oil and balsamic vinegar. Another tasty option is to serve it with a bowl of fresh berries.
When I make it for dinner, I like to add a simple steamed veggie, such as steamed broccoli or steamed spinach.
Storing Leftovers
You can keep the leftover steak in the fridge, in an airtight container, for up to four days.
Reheat the leftovers gently in the microwave, covered, at 50% power, or slice them and add them cold to a salad. You can use them to make a steak salad or add them to this arugula salad.
I don't recommend keeping fried egg leftovers.
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Recipe Card
Steak and Eggs
Ingredients
- Chuck eye steak - 6 ounces, ½-inch thick
- ¼ teaspoon Diamond Crystal kosher salt - divided, or a pinch of any other salt
- ¼ teaspoon freshly ground black pepper - divided
- Avocado oil spray
- 2 large eggs
- Pinch red pepper flakes - for garnish
- Pinch dried parsley - for garnish
Instructions
- Preheat your grill. Remove the steak from the fridge and season it with a pinch of kosher salt and black pepper.
- Spray or brush the grill with oil. Grill the steak for 2 minutes per side for medium-rare or for a total of 3 minutes on a dual-contact electric grill.
- While the steak is cooking, heat a nonstick skillet over medium heat for 3-4 minutes.
- When the steak is done cooking, transfer it to a plate, loosely cover it with foil, and allow it to rest.
- While the steak is resting, cook the eggs. Spray the skillet with oil. Break 2 eggs into the skillet and fry them over medium heat until the whites are set, for about 5 minutes. You can use round molds to make the eggs round, as shown in the photo.
- Place the cooked eggs on the plate. Season them with a pinch of salt and pepper. Season the steak and eggs with red pepper flakes, garnish with chopped parsley, and serve.
Video
Notes
- Chuck eye steak is my favorite, but other cuts can work, too, including sirloin and New York strip, which I use in the video.
- Instead of grilling the steak, you can pan-fry it in a skillet for 2-3 minutes per side over medium-high heat. While it rests, cook the eggs in the same pan.
- The CDC recommends cooking meat and eggs thoroughly.
- You can keep the leftover steak in the fridge, in an airtight container, for up to 4 days. Reheat them gently in the microwave, covered, at 50% power. Or add them cold to a salad. I don't recommend keeping fried egg leftovers.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Marjorie
I couldn't find a chuck eye steak, so I used a thin cut New York strip. This is a good, reliable recipe. I prefer scrambled eggs so I used your recipe for fluffy scrambled eggs. It was a good weekend brunch, and hubby said he'll be happy to eat it every Sunday.
Vered DeLeeuw
I'm glad you and your husband enjoyed this recipe, Marjorie! Thank you for the review.