Serve steak and eggs for a hearty weekend breakfast - thinly cut, seasoned steaks sauteed and served with over-easy eggs and a side of cheese grits.
When our grandkids were younger, they often spent several weeks at a time with use during the summers. We'd have so much fun! Sometimes we took big, adventurous trips to places like the Grand Canyon, or St. Augustine, or Quebec City. And sometimes we just enjoyed being together at home doing nothing special.
It was always great to have them here. But, as life goes on and kids grow up, those visits become fewer and further between. That's okay, though, because that's the way it's supposed to be! They need to grow up and have wider interests and we know that. Doesn't mean we don't sometimes wish they were still little and spending long summer weeks with us, though.
Whenever the grands visited, we always all had breakfast together. On some days that breakfast was Cocoa Puffs and Trix, but more often than not we'd have something really hearty. Especially if we had a big day of adventuring planned.
One of our favorite breakfasts of all-time is steak and eggs. Just the thing to get you ready for a busy day. Delicious thinly cut steaks with over-easy eggs and a side of cheese grits. Yum!
How to Make Steak and Eggs
You'll need some very thinly cut steaks of your choice, approximately 4 ounces per person, a bit of seasoned salt, a little cooking spray, and some butter, along with a few eggs. Let's get started.
Season and Cook the Steaks
I can get these thin-cut ribeyes in the meat case at my local Publix and they're perfect for steak and eggs. If you can't get really thin rib eyes, you can use cubed steak or any other cut of steak, just make sure it's very thin so it will cook quickly. These were about 1/4 inch.
Spray a large skillet with cooking spray and place it over medium-high heat. Add the butter to the pan.
I use both cooking spray and butter. I think I use less butter if I spray the pan first.
Generously sprinkle one side of the steaks with seasoned salt. You can certainly use any seasoned salt that you like, or simply season your steaks with salt and pepper. I just happened to have Lawry's brand on hand and it was convenient.
Add the steaks to the pan, seasoned side down then lightly season the remaining side.
Cook for 2 minutes on the first side. Turn and continue cooking for an additional 2 minutes. Remove the steaks to a plate and keep them warm while preparing the eggs.
Cook the Over Easy Eggs
Spray a large nonstick skillet with cooking spray and place over medium to medium-low heat. Add the butter and heat until melted. Carefully break two eggs into the skillet.
Cover the pan and cook to your desired doneness.
Now, I'll be the first to admit that I cannot cook a perfectly beautiful fried egg. You know the ones in the magazines that look like no oil has ever come anywhere near them? They're perfectly yellow and perfectly white and, well, they look fake.
My fried eggs look like eggs. Like fried eggs. So, if you know a secret for making those perfectly beautiful fried eggs, please do share.
More Breakfast Recipes on Never Enough Thyme:
- Sausage Potato Hash
- Spicy Breakfast Sausage
- Bacon and Cheese Frittata
- Hash Brown Omelet Skillets
- Country Ham with Red Eye Gravy
- Cream Cheese Filled Crescent Roll Pastries
More Steak and Eggs Recipes Online:
- Steak and Egg Hash from All Recipes
- Green Eggs 'n Steak For Two from Tasting Table
- Sheet Pan Steak Eggs and Potatoes from Damn Delicious
- Steak and Eggs with Roasted Asparagus from Inspired Taste
- Fried Egg Topped Grilled Ribeye from Nutmeg Nanny
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- 2 4-ounce thinly cut steaks of your choice
- 1 teaspoon seasoned salt
- cooking spray
- 2 tablespoons butter, divided
- 2 eggs
- Spray a large skillet with cooking spray and place over medium-high heat.
- Generously season one side of steaks with half of the seasoned salt.
- Melt 1 tablespoon butter in a skillet and add steaks, seasoned side down.
- Lightly season remaining side of steaks.
- Cook 2 minutes and turn. Cook an additional 2 minutes and remove to a plate while preparing eggs.
- Spray a large nonstick skillet with cooking spray and place over medium to medium-low heat. Melt remaining butter in skillet.
- When the butter has melted, carefully break two eggs into skillet. Cover and cook until desired doneness.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 491Total Fat: 37gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 326mgSodium: 981mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 36g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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