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My steak and eggs breakfast is just the thing when you want something hearty to start your day. The combination of juicy steak and perfectly runny eggs is a classic for a reason and it’s got two of my favorite foods together. Of all my egg recipes this is one of the simplest and tastiest and you do not need to find a diner to enjoy it. Make my steak and eggs recipe with me for a high end diner experience in your own kitchen
I first made this when I wanted a diner style brunch without leaving home and now I make it anytime I crave something hearty and comforting
Ingredients
- Sirloin steak: about one inch thick great flavor and affordable easy to find
- Sea salt and black pepper: keeps the seasoning simple but you can also use a blend like Montreal steak seasoning
- Avocado oil: perfect for high heat cooking you can use olive oil if preferred
- Eggs: large eggs cooked sunny side up but you can choose your favorite style
- Fresh parsley: optional but adds color and a fresh herbal touch chives also work well
Step-by-Step Instructions
- Dry and Season the Steak:
- Pat the steak dry with paper towels then generously sprinkle both sides with salt and pepper so the surface gets a nice crust when seared
- Cook the Steak:
- Heat avocado oil in a cast iron skillet over medium high heat place the steak in the pan and let it sear until it naturally releases flip and do the same on the other side continue flipping every one to two minutes until desired doneness is reached use a thermometer for best accuracy remove and rest
- Cook the Eggs:
- In a nonstick skillet over low heat add oil then gently crack the eggs into the pan season lightly cover and cook until the whites are set and yolks are still runny slow heat keeps the eggs tender
- Plate and Serve:
- Slice the rested steak across the grain for maximum tenderness serve with eggs on the side garnish with parsley if using
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Storage Tips
Store leftover steak and eggs in separate containers in the fridge steak keeps for up to five days eggs for two. Reheat steak gently in the oven at low heat and finish in a hot pan to keep the texture right. I usually make fresh eggs instead of reheating them so they stay soft and runny. You can freeze the steak but not the eggs because they change texture when thawed
Ingredient Substitutions
Top sirloin is my go to but ribeye filet or strip steak all work well. For eggs try scrambled poached or even a soft boiled option if you prefer. Olive oil works in place of avocado oil and herbs like thyme or chives can be swapped for parsley
Serving Suggestions
I love pairing this with roasted asparagus and a drizzle of hollandaise sauce or a simple spinach salad for a fresh contrast. For something heartier roasted potatoes or sweet potatoes add more texture. Add fruit like melon or berries on the side for a brunch feel
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Cultural Context
Steak and eggs has long been a classic American breakfast and was once popular among athletes and astronauts for its protein richness. It is a nostalgic dish for many especially when cooked in a cast iron pan just like diners did it decades ago
Frequently Asked Questions About Recipes
- → What kind of steak works best for this dish?
Top sirloin is a great choice for its balance of flavor and affordability, but ribeye, filet mignon, or New York strip also work well if they’re at least 1 inch thick.
- → Can I cook the eggs and steak in the same pan?
Yes, you can use one skillet to cook both. Cast iron is ideal for searing steak and can also handle eggs well—just wipe it clean between uses.
- → How do I keep the egg yolks runny?
Use low heat and cover the pan to cook the eggs slowly. This helps set the whites without overcooking the yolks.
- → Can I make this ahead of time?
The steak can be cooked ahead and reheated gently, but eggs are best cooked fresh to maintain their texture and runny yolks.
- → What are some good side dishes?
Try roasted asparagus, sautéed spinach, fruit, or potatoes. For a lighter touch, pair with a fresh salad or chimichurri topping.
- → How do I reheat the steak without drying it out?
Warm it in a 250°F oven for about 25 minutes, then sear quickly on the stovetop to restore its crisp edges and moisture.