A luxurious, indulgent breakfast classic, steak & eggs just might be the most quintessential breakfast duo of all time. Whether you’re looking for the ultimate hangover cure, a treat-yourself Sunday brunch, or even a satisfying weeknight dinner, this staple dish can truly do it all. Here at Delish, it’s a breakfast near and dear to our hearts (food editor Brooke Caison makes it once a month for “steak and egg saturdays”). If you’re looking for a breakfast to truly lift your spirits, follow all our top tips on making this classic dish.
What’s the best cut of steak for steak & eggs?
When picking your steak for steak & eggs, the key is to pick something with a good blend of tenderness and fat. You’ll want something substantial, not too thin. We used a New York strip, but you can also use a ribeye, flank steak, or hanger steak if you prefer! We just recommended staying away from super tender, less fatty cuts like filet mignon—although delicious, it's not really what we’re looking for as the perfect pair to our runny eggs.
Seasonings.
When it comes to seasoning, steak & eggs is truly a versatile, blank canvas. We kept it simple with salt, pepper, and smoked paprika, but feel free to use what you have on hand, from a well-loved steak seasoning to Creole if you want a bit of spice.
Serving ideas.
We went with our roasted potatoes for the starchy component in this recipe, but you can switch it up with crispy hashbrowns, pan-fried potatoes, or even air fryer tater tots if you wanna have some fun. To top our plate off, we added some fresh dill, parsley, and chili oil for added heat. The most important thing to remember is this is your plate! Get creative with it.
Made it? Let us know how it went in the comment section below!
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- Yields:
- 2 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 845
Ingredients
- 1
1"-thick New York strip steak (about 13 oz.)
- 2 tbsp.
vegetable oil, divided
- 1 tsp.
Kosher salt, plus more for seasoning to taste
- 1 tsp.
Freshly ground black pepper, plus more for seasoning to taste
- 3/4 tsp.
smoked paprika, plus more for seasoning to taste
- 2 tbsp.
butter
- 4
eggs
Roasted potatoes, for serving
Parsley, for serving
Dill, for serving
- Nutrition Information
- Per Serving (Serves 2)
- Calories845 Fat62 gSaturated fat22 gTrans fat1 gCholesterol486 mgSodium998 mgCarbohydrates20 gFiber3 gSugar1 gProtein46 gVitamin D2 mcgCalcium90 mgIron6 mgPotassium1206 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Remove steak from refrigerator and let come to room temperature, 30 minutes.
- Step 2Rub steak with 1 tablespoon vegetable oil and season all over with 1 ½ teaspoon salt, 1 teaspoon pepper, and ¾ teaspoon paprika.
- Step 3Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total.
- Step 4Reduce heat to medium-low and add butter to pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 120-125°F for medium rare, 130°F for medium.
- Step 5Transfer steak onto a cutting board and let rest about 10 minutes.
- Step 6Meanwhile, heat remaining oil in a nonstick skillet over medium heat until shimmering. Crack egg into pan and cook 3 to 4 minutes, or until white is set and edges are just beginning to brown. Remove from pan and season with salt and pepper.
- Step 7Slice steak into 1" strips on a bias, against the grain.
- Step 8Serve steak with eggs and potatoes. Garnish with herbs and season with more salt, pepper, and paprika to taste.
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