An easy breakfast, lunch, or dinner, Steak and Eggs is a protein-packed skillet meal that’s especially flavorful thanks to a blended garlic and parsley sauce.
Servings : 2
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Resting Time 5 minutesmins
Total Time 40 minutesmins
Ingredients
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
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.
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.
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 the 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 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.
Remove the steak from the skillet and transfer to a cutting board; let it rest for 5 minutes before cutting.
Meanwhile, in a blender, combine the olive oil, parsley, garlic, red wine vinegar, lemon juice, salt, and pepper; pulse until thoroughly combined.
Serve the steak and eggs with a drizzle of the garlic-parsley sauce.
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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: breakfast steak and eggs, low carb breakfast, steak and eggs