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+ servings
5 from 7 votes
skillet with t-bone steak with over-easy eggs and tater tots arranged around it.

Steak and Eggs

16 18 16
WW Freestyle: 16
Prep Time20 mins
Cook Time15 mins
Resting Time5 mins
Total Time40 mins
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.
Course: Dinner
Cuisine: American
Servings: 2
Calories: 610


For the Steak and Eggs:

  • 1 (8-ounce) bone-in ribeye steak, you can also use t-bone steak, sirloin, new york strip, porterhouse, etc...
  • kosher salt and fresh ground black pepper, to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 large eggs

For the 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
  • fresh ground black pepper, to taste


  • 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
Nutrition Facts
Steak and Eggs
Amount Per Serving (6 ounces)
Calories 610 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 19g95%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 28g
Cholesterol 285mg95%
Sodium 826mg34%
Potassium 527mg15%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 30g60%
Vitamin A 2533IU51%
Vitamin C 34mg41%
Calcium 78mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: breakfast steak and eggs, low carb breakfast, steak and eggs