Steak And Eggs

Steak And Eggs

Steak And Eggs

Have you ever woken up on a Sunday morning or a lazy Saturday, craving something truly indulgent for breakfast?

Steak and eggs might just be the quintessential treat-yourself dish you’re looking for to lift your spirits and start your day off right.

I remember, during my college years, my roommate Kate and I had a tradition—every first Saturday of the month, no matter how rough the weeknight had been, we would make steak and eggs for breakfast.

It wasn’t just about eating; it was a ritual, a way to celebrate making it through another month.

We would pick a cut—sometimes a fatty ribeye, other times a tender filet mignon—and pair it with eggs, always aiming for those perfectly runny yolks.

Kate would insist on the best techniques: a super thin flank steak cooked less to enhance its tenderness, or a fatty New York strip for that luxurious blend of flavor and texture.

This dish became more than just food; it was a classic duo that really made our hearts content and prepared us for whatever the day had in store.

To this day, whether it’s a quiet morning alone or a delicious brunch with dear friends, making steak and eggs sandwich is a substantial, satisfying experience that reminds me of those carefree college days and the simple joy of sharing a good meal.

Steak And Eggs for breakfast

Classic Steak And Eggs Recipe


  • 1 New York strip steak (1-inch thick, about 13 oz.)
  • 2 tablespoons vegetable oil, divided
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1 teaspoon freshly ground black pepper, plus extra for seasoning
  • 3/4 teaspoon smoked paprika, plus extra for seasoning
  • 2 tablespoons butter
  • 4 eggs
  • Roasted potatoes, for serving
  • Parsley, for garnish
  • Dill, for garnish


  1. Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.
  2. Season the steak evenly with 1 tablespoon of vegetable oil, 1 teaspoon each of kosher salt and black pepper, and 3/4 teaspoon smoked paprika.
  3. Heat a medium cast-iron skillet over medium-high heat. Place the seasoned steak in the skillet and cook, flipping once, until a deep golden crust forms on both sides, about 5 minutes.
  4. Lower the heat to medium-low. Add butter to the pan. Carefully tilt the skillet so the melting butter pools to one side. Spoon the butter over the steak repeatedly to enrich the crust. Flip the steak and baste again for 2 to 3 minutes. Check the steak’s internal temperature: 120-125°F for medium rare, or 130°F for medium.
  5. Remove the steak from the skillet and let it rest on a cutting board for 10 minutes.
  6. In a separate non-stick skillet, heat the remaining tablespoon of oil over medium heat until hot. Crack the eggs into the skillet and cook for 3 to 4 minutes, or until the whites are set and the edges start to brown. Season with salt and pepper to taste.
  7. Slice the steak into 1-inch strips against the grain. Serve the sliced steak alongside the cooked eggs and roasted potatoes. Garnish with parsley and dill, and season further with salt, pepper, and smoked paprika as needed.

Steak And Eggs recipe

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