There's something about a hearty breakfast of steak and eggs! It's delicious, satisfying, and truly filling.
It's a breakfast that keeps me full for hours and enables me to sail right through to lunchtime - no midmorning snack needed.
I make this recipe for breakfast about every other week, usually on the weekend. It's one of my family's favorite breakfasts (another big hit is this breakfast sandwich). So obviously I wanted to find a way to make it a fairly quick breakfast.
I achieve this by using relatively thin steaks - ½ inch thick. I quickly grill them on my indoor grill and fry 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 meat, let it rest, and then while it rests you can cook the eggs in the same pan.
You'll only need a few simple ingredients to make this hearty breakfast of steak and eggs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Chuck eye steak: A very 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.
- Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
- 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 with some fresh chopped parsley. You can also use dried parsley. Since these are mostly used for garnish you can simply skip them if you don't have them on hand.
While admittedly not as easy as pouring some cereal into a bowl, this is not a difficult breakfast to make. The detailed instructions 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 some butter or avocado oil. I like to use metal biscuit cutters to make round eggs.
- Season and serve. Season the dish with salt, black pepper, red pepper flakes and parsley, and serve.
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 it rests, and it's a great way to ensure that it remains nice and juicy.
Frequently asked questions
Any relatively thin cut of beef will work here. But whenever I find a chuck eye at the store, I stock up. It's such a nice, marbled cut. It's almost as nice as ribeye but much cheaper.
Other options include sirloin, which is a bit tough but very flavourful; tenderloin, not as flavorful but tender - but these are usually very thick cuts so less appropriate here; and New York strip.
You can cook them in the same pan, but not at the same time since they require different cooking times.
So rather than grilling the steak, you can pan-fry it, let it rest covered, and while it rests you can cook the eggs.
Sure, why not? Especially if you add a side of veggies or a salad. It's a tasty and filling dinner, so don't feel like you can only eat this dish for breakfast.
Sometimes, instead of fried eggs, I make this dish with fluffy scrambled eggs or with these wonderfully creamy soft scrambled eggs. It's a bit more work to scramble rather than fry eggs, but the creamy result is well worth it!
I typically serve this dish just as it is. But if you want to turn this into a complete meal, you can serve it with vegetables.
This hearty breakfast goes very 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.
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, on 50% power. Or add them cold to a salad. I don't recommend keeping fried egg leftovers.
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Steak and Eggs
- Chuck eye steak 6 oz, ½-inch thick*
- ¼ teaspoon Diamond Crystal kosher salt divided
- ¼ teaspoon freshly ground black pepper divided
- Avocado oil spray
- 2 large eggs
- Pinch red pepper flakes
- Pinch dried parsley for garnish
- Preheat your grill. Remove the steak from the fridge and season it with a pinch of kosher salt and black pepper.
- Spray the grill with oil. Grill the steak, 2 minutes per side for medium-rare, or a total of 3 minutes in a dual contact grill.
- While the steak is cooking, heat a nonstick skillet over medium heat, 3-4 minutes.
- When the steak is done cooking, transfer it to a plate, loosely cover with foil and allow 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, about 5 minutes.
- Place the cooked eggs on the plate. Season them with a pinch of salt and pepper. Season the steak and the eggs with red pepper flakes, garnish with chopped parsley, and dig in!