Steak and eggs is a classic dish that brings together the hearty flavors of grilled meat and the comforting richness of eggs. I’ve made this dish countless times for brunch on lazy weekends or for a quick, satisfying dinner after a long day. There’s something undeniably special about how perfectly a juicy steak slices next to a sunny-side-up egg, with yolk ready to be a delicious sauce on the plate. It’s a straightforward recipe that delivers a satisfying meal, whether you’re aiming to impress guests or simply indulging in a treat for yourself.
Why you’ll love this dish
This steak and eggs recipe is perfect for anyone looking for a quick, protein-packed meal. It’s budget-friendly, requiring just a few ingredients that you may already have on hand. Plus, it’s kid-approved! I can’t count the number of times I’ve seen my children devour this dish with glee. It’s the kind of recipe that transforms an ordinary breakfast into a hearty feast, suitable for any time of day. Whether you’re making it for a relaxed family brunch or a weekday dinner, this dish is adaptable and satisfying.
"This is now my go-to recipe for Sunday brunch! The steak is so juicy, and the eggs add the perfect creamy touch. It feels fancy but is so simple to make." – Jamie R.
How this recipe comes together
Making steak and eggs might sound a bit intimidating, but I promise it’s incredibly straightforward. With just a handful of ingredients and some simple steps, you can whip up a delightful meal in under 30 minutes. First, you’ll season your steak, then sear it to juicy perfection while cooking up some eggs to complement the dish. Let’s break it down further so you know exactly what to expect.
What you’ll need
To prepare this delicious meal, gather the following items:
- 1 steak (your choice of cut—ribeye, sirloin, or filet work wonderfully)
- 2 eggs
- Salt and pepper to taste
- Butter or oil for cooking
Feel free to swap out the steak cut based on your preference or budget, and you can use olive oil or coconut oil if you’d like options beyond butter.
