A simple meal with spectacular taste, this Steak and Eggs recipe can be whipped up any time of day and makes for a satisfying breakfast, lunch, or dinner.
After the Second World War (probably didn’t expect a recipe to start with that line, huh!), our G.I.s returned home intent on living the American Dream: the car, the white-picket fence, the 2.2-kid family. They also came home with a new dish to feed that family: steak and eggs!
It’s true. Steak ‘n’ eggs—once thought as Australia’s national dish—was adopted by American soldiers who fought alongside the Aussies. But while it grew in popularity on this side of the Pacific, the dish diminished in its native land, due to the scarcity of beef and eggs. Nowadays, I would say it features on more American menus than Australian, though I haven’t traversed the land Down Under to corroborate that.
In any case, what I love about steak and eggs is that it’s not only a “breakfast for dinner” dish, it’s also a “dinner for breakfast” one. Which means you can eat it whenever you want a protein kick. It takes no time at all (even less, depending on how rare you like your steak) and requires few ingredients. If you’re hungry now, I suggest grabbing them and making this meal for yourself—no matter what time it is where you are!
How Long Should I Cook My Steak For?
Assuming you got your hands on a 14-ounce ribeye steak, we have compiled this handy table that lists just how long you should cook it for, taking into account the different methods by which you can do so.
| Doneness | Oven-Broiling Time | Pan-Searing Time (Medium-High Heat) | Grill Time (Medium-High Heat) |
|---|---|---|---|
| Rare | 3-4 minutes per side | 4-5 minutes per side | 4-5 minutes per side |
| Medium Rare | 4-5 minutes per side | 5-6 minutes per side | 5-6 minutes per side |
| Medium | 5-6 minutes per side | 6-7 minutes per side | 6-7 minutes per side |
| Medium Well | 6-7 minutes per side | 7-8 minutes per side | 7-8 minutes per side |
| Well Done | 7-8 minutes per side | 8-9 minutes per side | 8-9 minutes per side |
Ingredients
- 14 oz. steak (ribeye or striploin)
- 4 eggs
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 2 tbsp butter
- pinch of sea salt and freshly ground black pepper
- sprig of fresh rosemary
- fresh parsley, chopped
How To Make Steak and Eggs
Step 1: Bring your steak to room temperature. Rub the steak with 1 tablespoon of extra virgin olive oil. Season with a pinch of sea salt, freshly ground black pepper, and smoked paprika.
Step 2: Heat a cast-iron skillet or large pan over HIGH heat. Add the steak. Cook the steak for 2 minutes on each side until browned and cooked to medium rare. (see table above for cooking times)
Step 3: Remove the pan from the heat and add the butter and sprig of rosemary to the pan. Spoon the butter over the steak.
Step 4: Transfer the steak onto a cutting board and let it rest for 10 minutes.
Step 5: Meanwhile, heat the remaining olive oil over LOW heat and crack the eggs into the pan. Cook the eggs for 3 minutes, or until set. Remove the eggs from the pan and season with salt and pepper.
Step 6: Slice the steak into thick strips and serve with the eggs and other sides of your choice. Garnish with freshly chopped parsley and a pinch of smoked paprika.
Top Tips For Perfect Steak and Eggs
- Pat the steak dry before adding the olive oil. This will remove all that needless moisture from the meat.
- Not gonna represent your country in the Egg-Flipping Olympics? That’s okay, though you may want to use a nonstick pan and make it easy for yourself.
- A cast-iron skillet is important, as it distributes heat evenly and cuts down on the odds of burning your steak.
- If you have the time, try marinating the steak for several hours before you add it to the pan.
- Goes without saying but take into consideration the thickness of your steak. It stands to reason that the thicker the cut, the longer it will take to cook.
FAQs
Sure. No matter how you cook your eggs, they will go with the steak. Over-Hard, scrambled, soft-boiled, poached… they all work.
For the steak, if you want to use butter, I would use it in conjunction with the olive oil. Rub the olive oil on the steak but melt the butter in the pan before adding the meat. Bear in mind, for this recipe, we do add butter to the steak eventually, we just don’t cook it in it. As for the eggs, if you want to fry them in butter instead of oil, that’s totally up to you.
Of course, this will result in more surface area of the steak being seared, which isn’t a bad thing. The only difference is that it will be a higher-maintenance dish if you slice it before cooking it. If you don’t mind that, then please yourself!
Perhaps the most important step is the one where you don’t do anything. After removing the steak from the pan, you need to let it rest. Doing so will let the juices redistribute. Not only that, the steak is still cooking, thanks to the residual heat. Letting it chill out for 10 minutes should address both your issues.
We recommend ribeye or striploin (a.k.a. New York) but you can go with flank steak or hanger steak if you like. The key is to avoid lean cuts with minimal fat. The fat will add taste to the steak and make it feel at home with the eggs.
Serving Suggestions
Remember when I said you could have steak and eggs any time of day? Well, that means you can pair it with pretty much any side dish, regardless of whether that side dish is usually reserved for breakfast, lunch, or dinner. So bring on the Almond Breakfast Rolls (sort of like a dessert for that first meal of the day), the Cinnamon Bun Pancakes (Cinnabon but in pancake form!), Sauteed Onions (as a side or as a topping for your steak), Swiss Chard (get some greens down you!), and a Cherry Almond Smoothie to wash it down with.
How to Store Steak and Eggs
Let the leftover steak cool to room temperature then store it in an airtight container or a Ziploc bag. It should keep in the fridge for up to 4 days. You can also freeze the meat for up to 3 months. If frozen, thaw the steak in the fridge overnight. Whether you reheat the meat in the microwave on MEDIUM or eat the steak cold as part of a salad perhaps, is totally up to you. As for the eggs, I don’t recommend storing them. They’re best when fresh.
Steak and Eggs Recipe
Ingredients
- 1 14 oz. steak (ribeye or striploin)
- 4 eggs
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 2 tbsp butter
- pinch sea salt and freshly ground black pepper
- sprig fresh rosemary
- fresh parsley chopped
Instructions
- Bring your steak to room temperature. Rub the steak with 1 tablespoon of extra virgin olive oil. Season with a pinch of sea salt, freshly ground black pepper, and smoked paprika.
- Heat a cast-iron skillet or large pan over HIGH heat. Add the steak. Cook the steak for 2 minutes on each side until browned and cooked to medium rare. (see table above for cooking times)
- Remove the pan from the heat and add the butter and sprig of rosemary to the pan. Spoon the butter over the steak.
- Transfer the steak onto a cutting board and let it rest for 10 minutes.
- Meanwhile, heat the remaining olive oil over LOW heat and crack the eggs into the pan. Cook the eggs for 3 minutes, or until set. Remove the eggs from the pan and season with salt and pepper.
- Slice the steak into thick strips and serve with the eggs and other sides of your choice. Garnish with freshly chopped parsley and a pinch of smoked paprika.
Nutrition
