Ingredients
Scale
· Steak
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- 1 premium cut of steak (ribeye, sirloin, or tenderloin, 1–1.5 inches thick)
- Salt and pepper, to taste
- 1 tbsp butter or high-quality cooking oil
· Eggs
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- 2 farm-fresh eggs
- Salt and pepper, to taste
· Optional Garnishes and Sides
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- Fresh herbs (chives, parsley, or thyme)
- Hash browns, toast, grilled tomatoes, or fresh salad
Instructions
1. Prepare the Steak:
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- Season the steak generously with salt and pepper. Let it come to room temperature.
- Heat a cast-iron skillet or heavy-duty pan over high heat until smoking.
- Add butter or oil, then sear the steak for 2-3 minutes per side for medium-rare, or adjust cooking time based on desired doneness. Refer to doneness chart below.
- Remove the steak and let it rest for 5-10 minutes to retain its juices.
2. Cook the Eggs:
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- Heat a nonstick pan over medium heat and lightly grease it with butter or oil.
- Crack the eggs into the pan and cook to your preference: sunny-side-up or over-easy.
- Season the eggs with salt and pepper.
3. Assemble the Dish:
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- Slice the rested steak and arrange it on a plate.
- Add the cooked eggs on top or alongside the steak.
- Garnish with fresh herbs and serve with your choice of side dishes.
4. Optional: Add a drizzle of olive oil or a pat of butter for extra flavor.
Notes
- Use a meat thermometer for precise doneness:
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well-Done: 160°F+
- Letting the steak rest is crucial for tenderness and juiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Sear / Grill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ~400-500 kcal
- Sugar: 0g
- Sodium: ~300-400 mg
- Fat: ~25g
- Saturated Fat: ~10g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~2g
- Fiber: 0g
- Protein: ~35g
- Cholesterol: ~300mg