Steak and Eggs Recipe
An easy breakfast, lunch, or dinner, this steak and eggs recipe is a protein-packed skillet meal that’s especially flavorful thanks to the blended garlic and parsley sauce.
Servings: 2
Ingredients
For the Steak and Eggs:
- 8 ounces bone-in ribeye steak you can also use t-bone steak, sirloin, New York strip, porterhouse, etc...
- kosher salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large eggs
For the Garlic Parsley Sauce:
- ½ cup extra virgin olive oil
- ¾ cup parsley leaves
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ½ teaspoon salt
- freshly ground black pepper to taste
Instructions
- Room temperature steak. 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.
- Cook the steak. Melt the butter and heat the oil in a large 12-inch cast iron skillet set over medium-high heat. Add the steak to the hot skillet and cook for about 3 to 4 minutes per side or until browned.
- Cook the eggs. Push the steak to the side of the skillet and reduce the 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 the eggs with salt and pepper.
- Cover. 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. Use an Instant Read Meat Thermometer to check for doneness.
- Allow the steak to rest. Remove the steak from the skillet and transfer it to a cutting board; let it rest for 5 minutes before cutting.
- Make the sauce. Meanwhile, in a blender, combine the olive oil, parsley, garlic, red wine vinegar, lemon juice, salt, and pepper; pulse until thoroughly combined.
- Finish and serve. Drizzle the steak and eggs with the garlic parsley sauce and serve.
Notes
- Room Temperature Steak: You want your meat to cook evenly from edge to center; therefore, the closer it is to room temperature before cooking, the more evenly it will cook.
- Cook Separately: If you worry about overcooking the eggs, consider preparing them separately after the steak has been cooked. You can use the same skillet to benefit from the remaining flavors.
- Rest the Steak Properly: Giving the steak time to rest after cooking ensures it retains its juiciness and flavor.
- Cast Iron Skillet: Opt for a cast iron skillet to achieve a uniformly seared and flavorful steak.
- Use Thin-Cut Steaks for a quicker cooking process, making it an excellent choice for a speedy breakfast or brunch.
- Herbs And Butter: Adding herbs and butter towards the end of cooking the steak is a great way to add more flavor.
- Garlic Parsley Sauce: This recipe makes more than you will use because you only need about two tablespoons of sauce per person. Store extras in the fridge for up to a week.
- Finishing Sauce: Instead of the garlic-parsley sauce, you can use chimichurri, Hollandaise, salsa, or anything else you enjoy.
Nutrition
Serving: 6ounces | Calories: 610kcal | Carbohydrates: 3g | Protein: 30g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 285mg | Sodium: 826mg | Potassium: 527mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2533IU | Vitamin C: 34mg | Calcium: 78mg | Iron: 4mg
