Steak and Eggs

There’s something undeniably comforting about a hearty breakfast, and nothing embodies that feeling quite like Steak and Eggs. I remember the first time I had this dish; it was a chilly Sunday morning, and my dad decided to surprise us with a breakfast feast. The aroma of sizzling steak and eggs filled the kitchen, and I can still taste that delicious combination. It’s the perfect way to kick-start your day, and it always leaves me feeling satisfied and energized. Whether you’re treating yourself on a weekend or looking for a filling meal to fuel your day, Steak and Eggs is a classic that never disappoints.

What to Buy for Steak and Eggs

When it comes to making Steak and Eggs, the quality of your ingredients can make all the difference. Choosing the right cut of steak and fresh eggs elevates this dish to new heights. The combination of flavors and textures is what makes this meal so satisfying. Here’s what you’ll need:

• 20-ounce boneless ribeye: This cut is known for its tenderness and rich flavor, making it the ideal choice for steak and eggs. Ribeye has the right amount of marbling, ensuring a juicy bite every time.
• 3 tablespoons avocado oil: This oil has a high smoke point, making it perfect for searing the steak. It adds a subtle flavor that complements the dish well.
• 7 tablespoons unsalted butter: Butter adds richness and depth to both the steak and the eggs. It’s essential for basting the steak while cooking and gives the eggs a creamy texture.
• 4 large eggs: Fresh eggs are key to this dish. Their rich yolks provide a beautiful color and flavor that pairs beautifully with the steak.
• 6 finely minced garlic cloves: Garlic adds an aromatic punch that enhances the overall flavor of the dish, especially when sautéed in the pan.
• 1 ½ tablespoons Worcestershire sauce: This sauce brings a savory depth to the dish, making it even more irresistible.
• 1 tablespoon distilled vinegar: A splash of vinegar balances the richness of the dish and enhances the flavors.
• 1 ½ teaspoons sugar: Just a hint of sweetness helps to round out the flavors.
• 1 teaspoon red pepper flakes: These add a kick of heat that can be adjusted to your taste.
• 1 tablespoon hot sauce: Like red pepper flakes, hot sauce provides an additional layer of flavor with a bit of spice.
• 3 tablespoons water: Used in the sauce to help create the right consistency.
• Coarse salt and freshly cracked pepper to taste: Essential for seasoning, these will enhance the natural flavors of the steak and eggs.

Recipe Directions for Steak and Eggs

Cooking Steak and Eggs is a delightful experience that brings together the art of searing and the joy of frying eggs. Follow these steps for a perfect dish:

1. Start by patting the steak dry on all sides. Moisture is the enemy of a good sear, and ensuring it’s dry will help you achieve that delicious crust.
2. Next, season all sides of the steak generously with coarse salt and freshly cracked pepper. I typically mop up the salt and pepper that fell to the side with the steak just to get it all coated.
3. In a large carbon-steel or cast-iron skillet, add in the avocado oil and turn the heat to high until it begins to smoke lightly. This ensures that you’ll get a perfect sear.
4. Hold the steak with tongs and sear the fat cap for 30 seconds. This step is crucial for flavor development.
5. Then, turn the steak on its side and let it cook for 1 minute. Using your tongs, gently pinch the steak on its sides and move it around in a circular motion for 90 seconds to create a Maillard crust.
6. Flip the steak over and allow it to cook untouched for 1 minute. Don’t rush this step; allowing a good sear is key.
7. Turn the heat down to medium-low and add 2 tablespoons of unsalted butter. Once melted, baste the steak for 2 to 3 minutes or until the top is golden brown. Set the steak aside to rest on a rack for 5 to 6 minutes.
8. In the meantime, drain off most of the cooking fat and return the pan to the burner over low heat, allowing it to cool down for 1 to 2 minutes.
9. Turn the heat back up to medium, add in 1 to 2 tablespoons of butter. Once melted, crack in the eggs and fry for 2 to 3 minutes or until the desired internal doneness is achieved. Season the eggs with coarse salt.
10. Return the pan back to the burner over medium heat and cook the minced garlic cloves until fragrant, about 30 to 45 seconds. Be careful not to burn them.
11. Add in the Worcestershire sauce, distilled vinegar, sugar, red pepper flakes, hot sauce, and water, and cook for 1 minute to combine the flavors. Turn the heat off and swirl in 2 to 3 tablespoons of cold unsalted butter until the sauce is emulsified. This will give it a silky finish.
12. Finish the sauce with green onions for a fresh touch and serve it alongside your steak and eggs. Feel free to add a side of home fries for a complete meal.

Helpful Notes about Steak and Eggs

Cooking Steak and Eggs can be straightforward, but a few tips can help elevate your dish. Here’s what to keep in mind:

• Storage: How to store leftovers: Allow the steak and eggs to cool, then cover and refrigerate for up to 3 days. Reheat gently to avoid overcooking.
• Freezing: This dish does not freeze well due to the nature of the cooked steak and eggs. It’s best enjoyed fresh.
• Pairing: Consider serving this with a side of sautéed vegetables or a fresh salad to balance the richness of the dish.
• Make-Ahead: You can prepare the steak up to 1 hour before serving. Just remember to let it rest before slicing.
• Cooking Tools: Use a good set of tongs to handle the steak while cooking to keep your hands safe from the heat.
• Aromatics: Enhance the flavor by adding fresh herbs, like thyme or rosemary, during the cooking process.

Serve This Steak and Eggs With

When it comes to enjoying Steak and Eggs, there are plenty of options for side dishes and pairings. Here are some ideas to enhance your meal:

• Home Fries: Crispy roasted or fried potato cubes are a classic side that complements the richness of the steak and eggs.
• Fresh Salad: A simple green salad with a light vinaigrette can provide a refreshing contrast to the hearty steak and eggs.
• Avocado: Sliced avocado or guacamole adds creaminess that pairs wonderfully with the flavors of the dish.
• Bread: Serve with toasted bread or biscuits to soak up the delicious juices from the steak.
• Seasonal Vegetables: Grilled or roasted seasonal vegetables make a nutritious addition to your plate.
• Brunch Events: This dish is perfect for special brunch occasions like family gatherings or celebrations.
• Evening Meals: Consider serving Steak and Eggs for dinner as a satisfying end to your day.

FAQ

Conclusion

Steak and Eggs is a timeless dish that marries the richness of a perfectly cooked steak with the comforting familiarity of eggs. Its versatility and satisfying qualities make it a favorite for any meal of the day. I encourage you to try this recipe yourself; it’s not only delicious but also a wonderful way to impress family and friends. Get cooking and enjoy the warmth and satisfaction that comes from this hearty dish!

Steak and Eggs

The ultimate comfort food, Steak and Eggs combines the savory goodness of juicy steak with perfectly cooked eggs. This easy weeknight recipe is packed with protein and flavor, making it a satisfying meal any time of the day. Try it tonight for a delicious experience!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine American

Servings 2 servings

Calories 700 kcal

Equipment

• Skillet
• Frying Pan

Ingredients

  

• 20 ounces boneless ribeye
• 3 tablespoons avocado oil
• 7 tablespoons unsalted butter
• 4 large eggs
• 6 cloves finely minced garlic
• 1.5 tablespoons Worcestershire sauce
• 1 tablespoon distilled vinegar
• 1.5 teaspoons sugar
• 1 teaspoon red pepper flakes
• 1 tablespoon hot sauce
• 3 tablespoons water
• coarse salt and freshly cracked pepper to taste

Instructions

 

• Start by patting the steak dry on all sides. Moisture is the enemy of a good sear.
• Next, season all sides of the steak with salt and pepper. I usually mop up the salt and pepper that fell to the side with the steak just to get it all.
• In a large carbon-steel or cast-iron skillet add in the oil and turn the heat to high until it begins to smoke lightly.
• Hold the steak with tongs and sear the fat cap for 30 seconds. Then, turn the steak on its side and let it cook for 1 minute. Using your tongs gently pinch the steak on its sides and move it around in a circular motion for 90 seconds to create a Maillard crust.
• Flip the steak over and let it cook untouched for 1 minute. Turn the heat down to medium-low and add 2 tablespoons of butter.
• Once melted, baste the steak for 2 to 3 minutes or until the top is golden brown. Set the steak aside to rest on a rack for 5 to 6 minutes.
• In the meantime, drain off most of the cooking fat and return the pan to the burner over low heat and let it cool down for 1 to 2 minutes.
• Turn the heat back up to medium and in 1 to 2 tablespoons of butter. Once melted, add in the eggs and fry for 2 to 3 minutes or until the desired internal doneness is achieved. Season the eggs with salt and set them to the side.
• Return the pan back to the burner over medium heat and cook the minced garlic cloves until fragrant, which takes 30 to 45 seconds.
• Then, add in the Worcestershire, vinegar, sugar, pepper flakes, hot sauce, and water and cook for 1 minute. Turn the heat off and swirl in 2 to 3 tablespoons of cold butter until the sauce is emulsified.
• Finish the sauce with green onions and serve it with the steak and eggs, and optional side of home fries.

Notes

• Tip 1: I highly recommend for making my Steak and Eggs recipe to move the steak in a circular motion while searing. It helps create an even brown crust all over, and it is one of those little techniques I always use to make the steak look and taste its best.
• Tip 2: I like to take this dish to the next level by dry-brining the steak just like in my reverse sear steak recipe.
• Tip 3: I sometimes use a non-stick or stainless steel skillet if I do not have my cast iron ready.
• Tip 4: When the steak heats to 285° to 350°, the sugars and amino acids react, creating a deep brown crust and rich flavor.
• Tip 5: I add fresh thyme sprigs and whole garlic cloves while basting for a deeper flavor.
• Tip 6: The searing method I use gives the steak a medium-rare center.
• Tip 7: Cover the steak and eggs and refrigerate for 3 days. This recipe does not freeze well.
• Tip 8: If you need to reheat the steak, re-sear it in a hot pan with lightly smoked oil until warm. This will raise its internal doneness.

Keyword breakfast Steak and Eggs, easy Steak and Eggs, how to make Steak and Eggs, Steak and Eggs recipe

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.