Steak and Eggs
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.
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.
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❤️ Why You’ll Love This Recipe
- Quick cooking time
- Easy to make
- 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 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
Season and Cook the Steaks
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.
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.
- 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.
❓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.
This recipe is definitely keto friendly. Some of the suggested side dishes wouldn’t fit into that diet, however. Use your own judgment.
🧾 More Popular Breakfast Recipes
- Spicy Breakfast Sausage
- Bacon and Cheese Frittata
- Hash Brown Omelet Skillets
- Country Ham with Red Eye Gravy
- Cream Cheese Filled Crescent Roll Pastries
- Instant Pot Spiced Orange Marmalade
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Steak and Eggs
- 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
- 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.
- 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 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.
— This post was originally published on April 19, 2009.
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