Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy steak and eggs breakfast is just the thing when you want something hearty to start your day. The combination of juicy steak and perfectly runny eggs is a classic for a reason, and it’s got two of my favorite foods together. Of all my egg recipes, this is one of the simplest (and tastiest), and you don’t need to find a diner to enjoy it. Make my steak and eggs recipe with me for a high-end diner experience in your own kitchen!
Why You Need My Steak And Eggs Recipe
- Tender, juicy steak – I usually cook my steak in the oven, but for my breakfast steak, I just sear it on the stovetop to stick to one cooking method. You still get that tender, juicy flavor, and of course I have a time chart for you, because I’m obsessed with getting steaks just right.
- Perfect sunny side up eggs – We’re cooking these the classic way, with slightly runny, bright yolks.
- Quick and easy, yet elegant – My steak and eggs breakfast might feel fancy, but you can make it in just 20 minutes. It’s a protein-packed, satisfying meal any time of day. (I’m a big fan of breakfast for dinner!)
Ingredients & Substitutions
Here I explain the best ingredients for my steak and eggs breakfast recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Steak – I think the best steak for steak and eggs is top sirloin steak, because it’s more affordable than ribeye or filet mignon, and it’s easy to find 1-inch-thick steaks (which I recommend). Any cut that’s at least 1-inch thick will work, though, including the ribeye and filet I already mentioned, flank steak, chuck eye steak, or New York strip steak. Thin steaks overcook more easily, so just reduce the cook time if that’s what you’ve got. Thicker steaks (1.5 inches) may also work, but take longer to cook through and can burn more easily.
- Sea Salt & Black Pepper – I keep it simple for my steak, but if you want a deeper flavor, try my Montreal steak seasoning or steak marinade.
- Avocado Oil – I use avocado oil for frying, but olive oil works great, too.
- Eggs – I love making sunny side up eggs for this, but technically you can also serve your steak with coddled eggs, scrambled eggs, baked eggs, or even cloud eggs.
- Fresh Parsley – Totally optional, but I like it as a garnish for a fresh pop of color and flavor. Fresh chives would also work well.
How To Make Steak And Eggs
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Dry and season the steak. Pat the steak dry with paper towels. Sprinkle both sides liberally with salt and pepper.
- Cook the steak. Heat avocado oil in a cast iron skillet over medium-high heat. Cook steak on one side until it is seared and easily lifts from the pan. Flip, searing again until it lifts from the pan. Continue flipping and cooking, until the steak reaches your desired doneness. (See my tips and time chart below!) Transfer the steak to a cutting board and let it rest while you cook the eggs.
- Cook the eggs. Heat a medium nonstick skillet over low heat. Add avocado oil, then carefully crack all 4 eggs into the pan. Season with salt and pepper. Cover the pan with a lid and cook over low heat, until the whites are set and the yolks are still runny.
- Serve the steak and eggs together. Slice the steak in half for two 4-ounce servings. Slice into strips and serve with the fried eggs. I like to garnish with chopped parsley.
Steak Time Chart
For medium-rare steak (as shown in the photos here), it took me about 6 minutes total from the time I placed it in the pan, flipping every 1-2 minutes. If you like a different doneness, use my time and temperature chart below. For best results, I highly recommend using a meat thermometer rather than relying on the time.
| Desired Doneness | Total Time | Internal Temperature |
|---|---|---|
| Rare | 5 minutes | 120 degrees F |
| Medium Rare | 6 minutes | 130 degrees F |
| Medium | 8 minutes | 140 degrees F |
| Medium Well | 10 minutes | 150 degrees F |
| Well Done | 12 minutes | 160 degrees F |
*Note: These times and temperatures are when you’d remove the steak from the pan. The internal temp will rise another 5 degrees while the steak rests.
My Recipe Tips
- Yes, you can use just one pan. I recommend a cast iron skillet for steak (to get that perfect sear) and a nonstick skillet for the eggs (to prevent sticking), but you can cook both steak and eggs in the same pan if you want to save on dishes. I’d choose cast iron if I had to pick just one, and wipe down the skillet before cooking the eggs.
- Use room temperature ingredients. If possible, take the steak out of the fridge 30 minutes to an hour before cooking. Letting it come to room temp helps it cook more evenly.
- Flip the steak frequently. When I’m only cooking on the stovetop, I flip the steak often for the most even cooking. It’s a little different from the stovetop-to-oven method I use in many of my other steak recipes.
- Don’t squeeze the steak when flipping. I like to use tongs to flip easily, but if you squeeze hard, you’ll let the juices out of the meat. Hold gently, or use a turner instead.
- For better eggs, cook low and slow. If you like runny yolks like I do, keep the heat low and take your time. This also keeps the egg whites delicate.
- Want to take the eggs up a notch? Cook your eggs in pesto for extra flavor.
- Slice steak against the grain. This makes the meat juicier and more tender by breaking up the muscle fibers.
Storage Instructions
- Store: Place leftover steak and eggs in separate airtight containers in the fridge. You can refrigerate the eggs for up to 2 days and steak for up to 3-5 days.
- Reheat: I’ve found that steak is best reheated in a 250-degree F oven until warm (25-30 minutes), then finished on medium-high heat with a small amount of oil on the stovetop for 1 minute on each side. Reheated eggs are unlikely to have runny yolks anymore, so I prefer to cook them fresh.
- Freeze: I don’t recommend freezing fried eggs, as their consistency will change. You can store cooked steak in the freezer for up to 6 months, though.
Leftover ideas!
Got leftover steak? Toss it into my steak salad, tuck slices into an omelette, warm it up with some stir fry veggies, or use it instead of flank steak in my beef stir fry.
Serving Ideas
This steak and eggs recipe can be a complete breakfast on its own, but I usually like to add some veggies. These sides work well with this dish:
- Vegetables – Pop some asparagus in the oven to roast while you cook your steak and eggs. (I like a drizzle of hollandaise sauce over all of the above!) You can also use the same skillet to make sauteed spinach, sauteed asparagus, or sauteed zucchini.
- Salads – For brunch, you can’t go wrong with my strawberry spinach salad or spring mix salad.
- Potatoes – To make your steak breakfast even more hearty, serve roasted potatoes or air fryer sweet potatoes on the side. You can also make my steak and potatoes, and just add fried eggs. For a lower starch option, try my roasted radishes.
- Fruit – I love a fruit salad, but a simple side of fruit is just as delicious.
- Steak Toppings – For extra richness, top your steak with my compound butter or chimichurri sauce. You could also add caramelized onions or sauteed mushrooms.
My Tools For This Recipe
- Cast Iron Skillet – I love cast iron for steaks! Nothing beats it for that perfect sear.
- Meat Thermometer – I use a probe thermometer for most of my meat recipes, but since this one involves a lot of flipping, I prefer my handheld thermometer.
- Nonstick Skillet – My favorite for cooking eggs without sticking. It makes cleanup a breeze, and since it’s hard-anodized, it’s PTFE-free.
Steak And Eggs (Easy Breakfast Recipe)
Make my easy steak and eggs breakfast recipe for tender, juicy steak and perfect eggs! It takes just 20 minutes, with simple ingredients.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Pat both sides of the steak dry with a paper towel. Season both sides with a total of ½ tsp sea salt and ¼ tsp black pepper.
-
Heat 1 tablespoon of avocado oil in a cast iron skillet over medium-high heat.
-
Carefully place the steak in the pan. Cook on one side for about 60-90 seconds, until it is seared and easily lifts from the pan. If it’s sticking, let it cook until it comes off easily. Flip the steak and cook for another 1 minute on the other side. Repeat the process, flipping the steak every 60-90 seconds, for about 4 more minutes. For medium-rare steak, it should take about 6 minutes total from the time you place it in the pan (or longer if you want it more done).
-
Check the internal temperature of the steak with a meat thermometer to determine doneness: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degree F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done. Remove from heat and cover with aluminum foil. Let the steak rest for 10 minutes before slicing (the internal temperature will rise an additional 5 degrees).
-
Meanwhile, heat a medium nonstick skillet over low heat. Add remaining 1 tablespoon avocado oil, then carefully crack all 4 eggs into the pan. Season with remaining salt (about ⅛ tsp per egg) and pepper (about 1/16 tsp per egg). Cover the pan with a lid and cook over low heat, until the whites are set.
-
Slice the steak in half for two 4-ounce servings. Slice into strips (against the grain) and serve with fried eggs. If desired, garnish with fresh parsley.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 4 ounces steak and 2 eggs
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Steak And Eggs
Gratitude Moment
We’re savoring our last week in Minnesota before we go back to Florida for most of the year. Yesterday it was just a walk in our neighborhood, but I love these simple moments.
As I’m trying to clean out my fridge to prepare for being gone for a long time, steak and eggs have been on regular rotation. I always have a carton of eggs to use up (or three, ha), and too much steak in my freezer.
What are your favorite fridge cleanout meals? Let me know in the comments below!
5 Comments
April
1Best. Breakfast. Ever. Seriously only ever order this at a restaurant because it seems like a pain to make at home, but it was really easy and didn’t take much time at all!
David
0This looks great, thanks.
Mark
0I love steak and eggs are good to
Shelly
0The steak was perfectly seasoned and juicy, and cooking the eggs in the same pan added great flavor. It reminded me of the hearty breakfasts my dad used to make. Love your site, as always thanks Maya!
Katie
0Such a classic combination! Definitely a family favorite around here.