Ingredients & Substitutions
Here I explain the best ingredients for my steak and eggs breakfast recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Steak And Eggs
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. *Note: These times and temperatures are when you’d remove the steak from the pan. The internal temp will rise another 5 degrees while the steak rests.
Yes, you can use just one pan. I recommend a cast iron skillet for steak (to get that perfect sear) and a nonstick skillet for the eggs (to prevent sticking), but you can cook both steak and eggs in the same pan if you want to save on dishes. I’d choose cast iron if I had to pick just one, and wipe down the skillet before cooking the eggs. Use room temperature ingredients. If possible, take the steak out of the fridge 30 minutes to an hour before cooking. Letting it come to room temp helps it cook more evenly. Flip the steak frequently. When I’m only cooking on the stovetop, I flip the steak often for the most even cooking. It’s a little different from the stovetop-to-oven method I use in many of my other steak recipes. Don’t squeeze the steak when flipping. I like to use tongs to flip easily, but if you squeeze hard, you’ll let the juices out of the meat. Hold gently, or use a turner instead. For better eggs, cook low and slow. If you like runny yolks like I do, keep the heat low and take your time. This also keeps the egg whites delicate. Want to take the eggs up a notch? Cook your eggs in pesto for extra flavor. Slice steak against the grain. This makes the meat juicier and more tender by breaking up the muscle fibers.
Got leftover steak? Toss it into my steak salad, tuck slices into an omelette, warm it up with some stir fry veggies, or use it instead of flank steak in my beef stir fry.
Vegetables – Pop some asparagus in the oven to roast while you cook your steak and eggs. (I like a drizzle of hollandaise sauce over all of the above!) You can also use the same skillet to make sauteed spinach, sauteed asparagus, or sauteed zucchini. Salads – For brunch, you can’t go wrong with my strawberry spinach salad or spring mix salad. Potatoes – To make your steak breakfast even more hearty, serve roasted potatoes or air fryer sweet potatoes on the side. You can also make my steak and potatoes, and just add fried eggs. For a lower starch option, try my roasted radishes. Fruit – I love a fruit salad, but a simple side of fruit is just as delicious. Steak Toppings – For extra richness, top your steak with my compound butter or chimichurri sauce. You could also add caramelized onions or sauteed mushrooms.
Please enter your first name for your account. Your saved recipe will also be sent to your email. As I’m trying to clean out my fridge to prepare for being gone for a long time, steak and eggs have been on regular rotation. I always have a carton of eggs to use up (or three, ha), and too much steak in my freezer. What are your favorite fridge cleanout meals? Let me know in the comments below!
