Recipes » Breakfast Recipes » Steak and Eggs

Steak and Eggs

Serve steak and eggs for a hearty protein-packed weekend breakfast that’s ready in about 15 minutes with only 5 ingredients!
4.8 from 12 votes
Prep Time 4 minutes
Cook Time 10 minutes
Steak and eggs on a serving plate with grits and toast on the side.

Serve steak and eggs for a hearty weekend breakfast that’s ready in about 15 minutes with only 5 ingredients! Thinly cut, seasoned steaks are pan seared and served with sunny side up eggs for a delicious, protein-packed start to the day.

Juicy, tender steak and sunny side up eggs are the perfect weekend breakfast for two. You’ll just need some grits or hash browns, toast, and juice to round out your menu.

Steak and eggs on a serving plate with grits and toast on the side.

So, you’re not sure that steak belongs on the breakfast table? Sounds a little too decadent? If you’ve never tried this combination, you’re missing a real treat. It’s just the thing to get you ready for a busy day.


  • Quick cooking time
  • Easy to make
  • Simple ingredients
  • Keto-friendly
  • Packed with protein to fuel your day

Ingredients You’ll Need

  • Steak (You’ll need two thinly sliced steaks for this recipe (about 1/4”). I typically use ribeye, but many other cuts will work. Cubed or minute steaks can be used. Ask the butcher to slice some for you if you don’t see any in the case.)
  • Eggs (I make 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 a Montreal seasoning, Lawry’s seasoned salt, or just plain salt and pepper!)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Steak and Eggs

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Season and Cook the Steaks

Two thinly cut ribeye steaks on a cutting board sprinkled with seasoning salt.

Season the steaks liberally with your choice of seasoning salt.

Skillet with butter and oil melting.

Place a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of butter and one tablespoon of oil.

Two steaks in a skillet.

When the butter has melted, add the steaks to the pan. Cook for about 2 minutes on the first side.

Two steaks after flipping to cook on the second 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

Two eggs cooking in a skillet with butter and oil.

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.

For sides, we usually have cheese grits and toasted, buttered sourdough bread. It would also be good with hash browns or home fries in place of the grits, too.

Steak and eggs on a serving plate with toast and grits alongside.

Variations

  • Scrambled, poached, and over easy are all tasty options for the eggs.
  • Change up the seasoning. For a really delicious option, slather the finished steak with some chimichurri.
  • Top with sauteed onions and peppers.
  • Home fries make a great side dish as well.

FAQs

What are some good sides to serve with this?

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.

Which cuts are best for this recipe?

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.

Is this recipe keto friendly?

This recipe is definitely keto friendly. Some of the suggested side dishes wouldn’t fit into that diet, however. Use your own judgment.

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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Recipe

Steak and eggs on a serving plate with grits and toast on the side.

Steak and Eggs

Serve steak and eggs for a hearty protein-packed weekend breakfast that’s ready in about 15 minutes with only 5 ingredients!
4.84 from 12 votes
Print It Rate It Save Text It
Course: Breakfast
Cuisine: American
Prep Time: 4 minutes
Cook Time: 10 minutes
Total Time: 14 minutes
Servings: 2 servings
Calories: 586kcal
Author: Lana Stuart

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

  • 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.
  • Lightly season 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.
  • 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.

Notes

Suggested side dishes:
  • Cheese grits and toasted, buttered sourdough bread
  • Hash browns or home fries
  • Fruit salad
  • Sliced tomatoes
Options: 
  • Scrambled, poached, and over easy are all tasty options for the eggs.
  • For a really delicious option, slather the finished steak with some chimichurri.
  • Top with sauteed onions and peppers.
Notes:
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.
This recipe is keto friendly. However, some of the suggested side dishes wouldn’t fit into that diet. Use your own judgment.
 

Nutrition Information

Serving: 1 | Calories: 586kcal | Carbohydrates: 1g | Protein: 34g | Fat: 50g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 427mg | Sodium: 1447mg | Potassium: 429mg | Sugar: 1g | Vitamin A: 842IU | Calcium: 61mg | Iron: 4mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on April 19, 2009.

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14 Comments

  1. 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.

  2. 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

    1. You sick, sick psycho how can you even say “no butter” at a time like this in our country? Shame…. SHAME

  3. 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 :)

  4. 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!

  5. Well you pressed the right buttons here!! This is a “feed me” moment that we love. best from Santa Barbara. s