If you ask me, there’s no better way to start a weekend morning than with a hearty plate of Steak and Eggs. It feels like a treat but comes together in no time, using just five simple ingredients and taking about 15 minutes from start to finish. Thin, well-seasoned steaks are pan-seared to your liking and served with sunny side up eggs. Now that’s how you begin a day with purpose.
I’ve always believed breakfast sets the tone for the rest of the day. While I do love a good biscuit or a buttery slice of toast, there’s something undeniably satisfying about a plate like this one. We especially enjoy it on weekends when we have a full day of yard work ahead, or even when we just want something a little more filling than usual.
If you’ve never had steak for breakfast, I know it might sound a little indulgent. But this is actually a quick, down-home breakfast that keeps you full and happy well past lunchtime. And if you want to round it out, add some cheese grits or home fries, toast, and a glass of fresh orange juice. It’s simple Southern comfort at its best.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 14 Minutes
Servings: 2
Primary Ingredient(s): Steak, Eggs
Skill Level: Easy
What You’ll Like About This Recipe
- Quick cooking time
- Easy to make with simple ingredients
- Packed with protein to fuel your day
Ingredient Notes
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- Steak — You’ll need two thinly sliced steaks for this recipe (about 1/4”). I typically use ribeye, but many other cuts such as cubed steaks or minute steaks will work. Ask the butcher to slice some for you if you don’t see any in the case.
- Eggs — I like sunny side up fried eggs for this, but scrambled or poached are great, too.
- Butter and Oil — As with most recipes, the butter is for taste and the oil for heat.
- Seasoned Salt — Use any seasoning combination that you like. Jane’s krazy mixed up salt is my preference. You could also use Montreal seasoning, Lawry’s seasoned salt, or just plain salt and pepper!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Steak and Eggs
Steak and eggs are a classic breakfast dish that anyone can make! Simple and delicious!
Season and Cook the Steaks
- Assemble the ingredients. For the best results, have the steak at room temperature before cooking.
- Season the steaks liberally with your choice of seasoning salt.
- Place a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of butter and one tablespoon of oil.
- When the butter has melted, add the steaks to the pan. Cook for about 2 minutes on the first side.
- Turn and continue cooking for an additional 2 minutes or until the steaks are to your desired doneness. Transfer to a plate and keep them warm while preparing the eggs.
Cook the Eggs
- Place a nonstick skillet over medium to medium-low heat. Add the remaining butter and oil.
- When the butter has melted, carefully break two eggs into the skillet. Sprinkle the tops with a little salt and black pepper.
- Cover the pan and cook until the whites are set and the yolks are still runny. Repeat with two more eggs.
- Serve the eggs alongside the steaks.
Recipe Tips
- Let the steak come to room temperature. If you have time, take the steaks out of the fridge about 20 to 30 minutes before cooking. They will sear more evenly and stay juicier.
- Get the skillet hot. A good sear is all about a hot pan. Wait until the butter is fully melted and just starting to sizzle before adding the steaks.
- Watch the eggs closely. Covering the skillet while the eggs cook helps set the whites without flipping. Keep the heat on the lower side to avoid overcooking the yolks.
- Serve immediately. This dish is best enjoyed right out of the pan, while the steak is still warm and the eggs are silky and runny. If you’re making grits or toast, try to time everything so it all hits the table together.
Recipe Variations/Substitutions
- Change the seasoning. You can change up the seasoning to really make it your own. For another delicious option, try topping the finished steak with some chimichurri.
- Try a different style of eggs. Sunny side up is classic, but over-easy, scrambled, or even poached eggs are just fine if that is what you prefer. It’s your breakfast, after all.
- Add a little heat. If you like a kick in the morning, top the eggs with a few dashes of hot sauce or a pinch of crushed red pepper. A side of sautéed peppers or onions wouldn’t be out of place either.
Storing Leftovers
This dish is best served immediately after cooking. If you have leftovers, store in an airtight container in the fridge for 2-3 days.
More Popular Breakfast Recipes
- If you have ever wondered how homemade sausage compares to store-bought, let me just say this: my Spicy Breakfast Sausage will spoil you for anything in a package. It’s quick to make, full of flavor, and you control the spice.
- My Country Ham with Red Eye Gravy feels like it came straight from grandmother’s table. The salty ham paired with bold red-eye gravy and a side of grits? It is the kind of breakfast you will be thinking about long after the dishes are done.
- If you prefer something a little sweet to go alongside your morning coffee, these Cream Cheese Filled Crescent Roll Pastries are as simple as they are satisfying.
- And if you enjoy making your own spreads, my Instant Pot Spiced Orange Marmalade is bright, cozy, and full of citrus flavor with just the right touch of spice. Spoon it over biscuits or toast. You will be glad you did.
- Bacon and Cheese Frittata
- Hash Brown Omelet Skillets
Questions About Steak and Eggs
Some great sides for this breakfast include hashbrown casserole or home fries, sliced, fresh tomatoes drizzled with vinaigrette, buttered toast or English muffins, sauteed onions and peppers, and mixed fruit salad.
Practically any cut of steak works for this recipe. Ribeye, top round, cubed and minute steaks — they all work. The key is that it must be cut very thinly (about 1/4″). Also, keep in mind that cheaper cuts tend to be chewy and tough needing longer, slower cooking times while the more expensive cuts are tender and flavorful when cooked quickly.
Although I don’t specialize in niche diets, it’s my understanding that this recipe itself would be considered keto-friendly. However, some of the suggested side dishes wouldn’t fit into that diet. Use your own knowledge and judgment.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Steak and Eggs
Ingredients
- 2 thinly cut steaks of your choice 4 ounces each
- 1 teaspoon seasoned salt
- 2 tablespoons canola oil divided
- 2 tablespoons butter divided
- 4 eggs
Instructions
- Allow the steaks to come to room temperature for best results.
- Season the steaks liberally with your choice of seasoning salt.2 thinly cut steaks of your choice, 1 teaspoon seasoned salt
- Place a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of butter and one tablespoon of oil.1 tablespoon butter, 1 tablespoon canola oil
- When the butter has melted, add the steaks to the pan. Cook for about 2 minutes on the first side.
- Turn and continue cooking for an additional 2 minutes or until the steaks are to your desired doneness. Transfer to a plate and keep them warm while preparing the eggs.
- Place a nonstick skillet over medium to medium-low heat. Add the remaining butter and oil. When the butter has melted, carefully break two eggs into the skillet. Sprinkle the tops with a little salt and black pepper.1 tablespoon butter, 1 tablespoon canola oil, 2 eggs
- Cover the pan and cook until the whites are set and the yolks are still runny. Repeat with two more eggs.2 eggs
- Serve the eggs alongside the steaks.
Notes
- Many cuts of steak work for this recipe. The key is that it must be cut very thinly (about 1/4″). Also, keep in mind that cheaper cuts tend to be chewy and need longer, slower cooking times while more expensive cuts are tender and flavorful when cooked quickly.
- This recipe is keto friendly. However, some of the suggested side dishes wouldn’t fit into that diet. Use your own judgment.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on April 19, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
You GO GIRL 😍🙌🏾💯💗
Fantastic and one of my favorites when I have a lazy day with nothing to do but relax.
Thanks, Judith. One of my favorites as well.
One way of making a perfect fried egg is to add a little bit of water near the end. The natural separation of the oils and water help both cook it and lift it.
That’s good to know, Luna. I’ll give it a try.
If u don’t What your eggs to look like their a fried mess. First no butter it burns eggs n turns them brown. Use Pam spray. Crack eggs into Med high heat. Lower to low a soon as you crack eggs in pan. After flipping eggs take off heat let sit for one min. Runny yoke. Never runny white that’s nasty can’t eat runny whites makes me nauseous. Slide into dish. White like driven snow
You sick, sick psycho how can you even say “no butter” at a time like this in our country? Shame…. SHAME
I know a secret to making the perfect fried egg !!!
Why, oh why did I never think of that before? Thank you for this great breakfast idea, that was delicious and became one of or favourite breakfasts :)
I actually know how the “show eggs” are done- you have to put ~1 inch of canola oil in your frying pan and over low ish hat cook them, spooning the hot oil only over the tops of the whites. Then you drain them on a paper towel. Too much work for me, but they are beautiful!
Classic all the way!!!
Yum! My Husband would LOVE this meal.
That looks delcious!!
Well you pressed the right buttons here!! This is a “feed me” moment that we love. best from Santa Barbara. s