There's something about a hearty breakfast of steak and eggs! It's delicious, satisfying, and filling. It keeps me full for hours and enables me to sail right through to lunchtime - no midmorning snack needed.
My family loves steak and eggs for breakfast. To make it quick enough for weekday mornings, I use relatively thin steaks - ½ inch thick. I quickly grill them on my indoor grill and cook the eggs in a nonstick skillet. I also make this meal for dinner on occasion - I love that it's ready in 20 minutes!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Thin steak: I typically use a thin cut of New York Strip Steak. However, when I can find it at the store, I use Chuck Eye steak, as shown in the photo below. It's a nicely marbled cut, way cheaper than a ribeye, and almost as good.
- Avocado oil spray: This neutral-tasting oil is perfect for frying. You can also use butter.
- Eggs: 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.
- For garnish: I like to garnish this dish with a sprinkle of red pepper flakes and fresh chopped parsley.
Instructions
While admittedly not as easy as pouring cereal into a bowl, this is not a difficult breakfast to make. The detailed instructions for making it are listed in the recipe card. Here's an overview of the 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. If you're pan-frying the steak and are aiming for medium rare, you'll need to cook it for 2-3 minutes per side over medium-high heat.
Fry the eggs. While the meat is resting, quickly fry the eggs in butter or avocado oil. If you'd like the eggs to have a pretty round shape, use an egg frying pan:
Season and serve. Season the dish with salt, black pepper, red pepper flakes, and parsley, then serve.
Recipe Tips
Let it Rest
Even though we're using a thin steak, 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, making sure it remains juicy.
The Best Steak for this Recipe
Any relatively thin cut will work. But whenever I find Chuck Eye steaks at the store, I stock up and freeze them. It's a wonderfully marbled cut, almost as nice as a ribeye steak, but much cheaper. Other good options include sirloin, which is a bit tough but very flavourful, and New York strip steak. The photo below shows a thin cut of strip steak that I often use when making this recipe.
Pan Frying the Steak
Instead of grilling the steak, you can pan-fry it and let it rest covered. While it rests, you can cook the eggs in the same pan. You can also pan-fry them simultaneously in two separate skillets, as shown in the photo below. When the steak is ready, remove it to a plate and continue cooking the eggs.
Storage Tips
You can keep the leftover steak in an airtight container in the fridge for up to four days. I don't recommend keeping fried egg leftovers if the yolks are runny. Reheat the leftover steak in the microwave, covered, at 50% power, or slice it and add it cold to a salad. You can use the leftovers to make a steak salad or add them to this arugula salad.
Serving Suggestions
I like to serve this hearty breakfast with a simple side of cherry tomatoes (as shown in the photo below) or fresh berries. When I make it for dinner, I add a salad or a steamed veggie, such as steamed broccoli, steamed asparagus, or steamed spinach.
Recipe Card
Steak and Eggs Breakfast
Video
Ingredients
- 6 ounces New York strip steak - ½-inch thick
- Pinch sea salt - divided
- ¼ teaspoon black pepper - freshly ground, divided
- Avocado oil spray
- 2 large eggs
Garnish:
- Pinch red pepper flakes
- Pinch dried parsley
Instructions
Grilling:
- If grilling the steak, preheat your grill. Remove the steak from the fridge and season it with 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.
Pan-frying:
- If pan-frying, heat a 10-inch cast-iron skillet over medium-high heat. Remove the steak from the fridge and season it with salt and pepper.
- Place the steak in the skillet and cook it for 2-3 minutes per side for medium-rare.
- When the steak is done cooking, transfer it to a plate, loosely cover it with foil, and allow it to rest.
Cook the eggs:
- While the steak is resting, cook the eggs. Heat a 10-inch nonstick skillet over medium heat. Spray the skillet with oil or add a pat of butter and swirl to coat. Break 2 eggs into the skillet and fry them over medium heat until the whites are set, for about 5 minutes.
Serve:
- Place the cooked eggs on the plate next to the steak. Season them with salt and pepper. Season the dish with red pepper flakes, garnish with chopped parsley, and serve.
Notes
- I typically use a thin cut of Strip Steak. However, when I can find it at the store, I use Chuck Eye Steak. It's a nicely marbled cut, way cheaper than a ribeye, and almost as good.
- You can pan-fry the eggs and the steak simultaneously in two skillets. Remove the steak to a plate when ready and keep cooking the eggs.
- Even though we're using a thin steak, it's 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, making sure it remains juicy.
- The CDC and USDA recommend cooking meat and eggs thoroughly.
- You can keep the leftover steak in an airtight container in the fridge for up to 4 days. Reheat the leftovers in the microwave, covered, at 50% power, or add them cold to a salad. I don't recommend keeping fried egg leftovers if the yolks are runny.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Marjorie says
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 says
I'm glad you and your husband enjoyed this recipe, Marjorie! Thank you for the review.