Finally, someone who agrees that having steak for breakfast is absolutely acceptable!
As a kind gesture, I want to share my well-beloved steak and eggs recipe with you.
This dish is certainly not the easiest breakfast you can make, but it can keep you full and energized for hours, making it the perfect choice for kicking off a soon-to-be busy day!
🥩 Best Steak Cut for Steak and Eggs
Steak and eggs is one of those “forgiving” steak dishes where it doesn’t really matter which steak cuts you choose.
As long as you use relatively thin steaks (not more than an inch thick), you can enjoy a flavorful dish that’s perfect for breakfast and brunch!
Personally, I love using skirt, chuck eye, sirloin, and New York steaks for this dish.
🍳 Best Eggs for Steak and Eggs
Sunny-side-up eggs are the classic choice for steak and eggs.
However, based on experience, this dish will turn out well regardless of how you cook your eggs!
In fact, if you cook the eggs the way you prefer them to be cooked, you’re only bound to enjoy your meal much better.
I’ve tried pairing seared steak with scrambled, poached, and boiled eggs alike. All of them tasted fantastic!
🍽️ What to Serve with Steak and Eggs
My default side dish for steak and eggs is often roasted potatoes.
First off, it’s incredibly easy to cook—just dice some potatoes, season them, and pop them in the oven for about 25-30 minutes, and you’re done!
On top of that, potatoes and steaks simply taste amazing together, don’t they?
Apart from potatoes, though, grilled vegetables are also amazing sides for steak and eggs.
They give a nice flavor and texture contrast to the meal and make your breakfast more balanced and nutritious.
Classic Steak and Eggs Recipe
This steak and eggs recipe features juicy steak and perfectly fried eggs. Add roasted potatoes or your favorite sides to the mix for an irresistible meal that’ll keep you full all morning!
Ingredients
For the Steak:
- 4 skirt steak cuts
- Salt and pepper (as needed)
- 3 tablespoons of vegetable oil (divided)
- 3 tablespoons of compound butter (recipe below)
For the Compound Butter:
- 4 tablespoons of unsalted butter (softened)
- 2 cloves of garlic (minced)
- 1 tablespoon of fresh parsley (finely chopped)
- 1 teaspoon of fresh thyme (finely chopped)
- 1 teaspoon of lemon zest (optional)
- 1 teaspoon of salt (or to taste)
- ½ teaspoon of pepper (or to taste)
For the Eggs:
- 4 large eggs
- 1 tablespoon of vegetable oil or nonstick spray
- Salt and freshly ground black pepper (to taste)
For Assembly:
- Roasted potatoes or your favorite sides (optional)
Instructions
- Prepare your compound butter by combining unsalted butter with garlic, fresh parsley, thyme, lemon zest, salt, and pepper. Keep this aside (at room temperature) for now.
- Allow your steaks to come to room temperature. Pat each of them dry, rub them with vegetable oil (about 2 tablespoons in total), and season all sides with salt and pepper.
- Heat a large cast iron skillet over medium-high heat. Add the remaining tablespoon of vegetable oil to the pan and cook the skirt steaks. Sear one side for about 3 to 4 minutes, undisturbed.
- Using tongs, flip the steaks and sear for another 3 to 4 minutes.
- During the last few minutes of cooking, add the compound butter to the skillet and spoon the melted butter over the steaks repeatedly (basting) to add extra flavor and moisture. This cooking duration results in a medium-rare or medium steak with golden crusts. Reduce or increase searing time, depending on your preferred doneness level.
- Once the steaks are cooked the way you like them, transfer them to a clean cutting board. Covered loosely with foil, allow the steaks to rest for 5 to 10 minutes.
- As you let the steaks rest, heat a nonstick skillet over medium-high heat and lightly grease its surface.
- Crack the eggs into the pan and cook them until their edges are slightly crispy. I prefer the yolks to be slightly runny but feel free to cook the eggs the way you like to. Season the eggs with salt and pepper.
- Slice the steaks against the grain into 1-inch strips. Then, assemble your steak and eggs on serving plates.
- Arrange the sliced steak on one side of the plate, place the fried egg next to it, and add a generous portion of roasted potatoes. Garnish with fresh herbs, if desired.
Notes
Image credit to ©loveriacaffe.
Featured image credit to @cooking_with_fire___.
