An easy breakfast, lunch, or dinner, Steak and Eggs is a protein-packed skillet meal that’s especially flavorful thanks to a blended garlic, parsley, and vinegar sauce.
Easy Steak and Eggs in a Cast Iron Skillet
This is one of those dishes for when you’re just hungry. When it’s been a little while since you had a solid, filling, protein-packed meal, you know? From Denny’s. 🙃
Steak and eggs is quick, easy, and nourishing, providing healthy fats and plenty of iron. For one thing, we’re talking bone-in ribeye steak! And, when you add the perfectly-fried eggs cooked in the same skillet as the steak, and a flavor-packed blended garlic and herb sauce, this dish will fill you up and satisfy your craving for a good square meal.
Steak and eggs is a great breakfast or brunch option to kick off a holiday or long weekend. You also might want to make it for a filling breakfast-for-dinner, aka brinner. It’s a nice change from carb-laden breakfast treats… although I have a soft spot for those, too. Hence the tater tots in the pics. 😁 🍽
If you’ve never made steak and eggs at home before, I hope this recipe inspires you to give it a try! It’s so dang easy. Just grab an Instant Read Meat Thermometer, puh-lease! 🙏❤️
This recipe shines thanks to simple, but fresh ingredients. If you really want it to be the best steak and eggs possible, go for high-quality, fresh ingredients. The sauce is especially vibrant with fresh lemon, garlic, and parsley – a simplified chimichurri sauce, if you will.
For the Steak and Eggs:
- Steak: I recommend using bone-in ribeye steak, but there are lots of good options! See the list below.
- Salt and Pepper: Use kosher salt and freshly ground black pepper, to taste.
- Butter and Olive Oil: Together, real butter and olive oil add incredible flavor to this simple skillet meal.
- Eggs: You’ll need a couple of large whole eggs. Free range organic eggs tend to be the most flavorful.
For the Sauce:
- Olive Oil: The bold taste of extra virgin olive oil is perfect in this blended sauce, but you could also use regular olive oil or avocado oil.
- Parsley: You’ll need a medium bunch of fresh parsley.
- Garlic: Fresh garlic is best for this recipe.
- Red Wine Vinegar: Swap out your favorite vinegar if you don’t have red wine vinegar.
- Lemon Juice: This adds a bright fresh note to the sauce. Fresh is preferable, but bottled is fine, too.
- Salt and Pepper
What kind of steak is good for steak and eggs?
Glad you asked! What you’re looking for is a well-marbled and tender cut of steak, and there are quite a few of those to choose from:
- Chuck Eye
- New York Strip
- Filet Mignon
Looking for something a little different? You can also make this recipe with ground beef patties, or cube steaks.
How to Make Steak and Eggs
Cooking steak and eggs is easy in a good, heavy cast-iron skillet! The eggs cook up especially tasty and crispy-edged when made in the same pan as steak drippings.
- Prep the Steak: Take the steak out of the fridge, and pat it dry with paper towels. Sprinkle it generously with salt and pepper, and set it aside for 20 to 30 minutes. You can cover it with a clean tea towel, paper towels, or a plate.
- Cook the Steak. Melt the butter and heat the oil together in a large cast iron skillet over medium-high heat. Place the steak in the hot skillet, and cook for about 3 to 4 minutes per side, or until browned.
- Add the Eggs to the Skillet. Push the steak to the side of the skillet, and reduce the heat to medium-low. When the skillet is less hot, add the eggs, being careful not to break the yolks. Season the eggs with salt and pepper.
- Cover and Cook. When the whites of the eggs start to set, cover the skillet with a lid and cook for 2 to 3 minutes, or until the eggs are done. At this point, the steak’s internal temperature should register between 130˚F and 135˚F.
- Finish the Dish. Turn off the skillet. Take the steak out of the skillet, and place it on a cutting board. Allow it to stand for about five minutes before cutting and serving. Meanwhile, combine the sauce ingredients in a blender and pulse until thoroughly combined.
- Enjoy! Serve the steak and eggs warm with the freshly made sauce.
Tips for Success
Making steak and eggs is easy, and it gets easier with practice. These handy tips will make this easy recipe even more foolproof.
- Cook Separately: If you’re concerned that you’ll overcook the eggs, try making them in the same skillet as the steak, but after the steak is out of the skillet and resting on the cutting board.
- Use Thin Steaks: A thin-cut steak cooks much faster and is perfect for breakfast or brunch.
- Swap the Sauce: You can use chimichurri, Hollandaise, salsa, or even ketchup instead of the garlic-parsley sauce.
For refreshing contrast, serve fruit and veggies with this recipe, along with potatoes if no one objects. Here are some easy recipes to try!
- Fruit Salad: Any fruit salad is great in my book, but especially this Moscato Fruit Salad. It’s fresh, sweet, and looks like a bowlful of jewels!
- Asparagus: What could be better than steak, eggs, and asparagus? Not much! Steam it up or break out your grill pan and make this easy Grilled Asparagus.
- Potatoes: Get that crispy, hash-like goodness with ease when you make a batch of Crispy Air Fryer Potatoes! You’ll love the seasoned herb butter!
How to Store and Reheat Steak Leftovers
- While the eggs are best enjoyed fresh, you can slice and store any leftover steak easily! Just pop into a zip top bag and refrigerate or freeze.
- Refrigerated leftover steak will keep for 3 days.
- Frozen leftover steak will keep for up to 3 months. Thaw overnight in the fridge before using.
- You can serve leftover steak slices cold, or reheat in a covered skillet on low heat until steaming hot all the way through. Don’t overcook because the steak will dry out.
Steak and Eggs
For the Steak and Eggs:
- Take the steak out of the fridge and pat it dry with paper towels.
- Season the steak with salt and pepper, and set it aside for 20 minutes to come to room temperature. You want your meat to cook evenly from edge to center, therefore, the closer it is to room temperature, the more evenly it will cook.
- Melt the butter and heat the oil in a large 12-inch cast iron skillet set over medium-high heat.
- Add steak to the hot skillet and cook for about 3 to 4 minutes per side, or until browned.
- Push the steak to the side and reduce heat to medium-low.
- Add the eggs to the skillet, careful not to break the yolk. To prevent breaking up the yolks, I crack the eggs in a cup with a spout, first, then I carefully add them to the skillet, one by one.
- Season eggs with salt and pepper.
- When the whites of the eggs start to set, cover the skillet with a lid and cook for 2 to 3 minutes, or until eggs are done. At this point, steak’s internal temperature should register between 130˚F and 135˚F. Use an Instant Read Meat Thermometer to check for doneness.
- Remove steak from skillet and transfer to a cutting board; let it stand 5 minutes before cutting.
- Meanwhile, in a blender combine olive oil, parsley, garlic, red wine vinegar, lemon juice, salt, and pepper; pulse until thoroughly combined.
- Serve steak and eggs with 2 tablespoons garlic sauce per person.
- *This makes more sauce than you’ll need – you should only use about 1 to 2 tablespoons per serving.
- The nutritional analysis was calculated with only 2 tablespoons garlic sauce per serving.
- WW points were also calculated with 2 tablespoons of the garlic sauce.
- NET CARBS: 2 g
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