Steak and Eggs Breakfast

Name: Steak and Eggs Breakfast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 ounces New York Strip steak; Pinch sea salt; ¼ teaspoon black pepper; Avocado oil spray; 2 large eggs; Pinch red pepper flakes; Pinch dried parsley

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
1 serving
Calories
548 kcal
Course
Breakfast
Cuisine
American

Steak and Eggs Breakfast

Winston Campbell

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I love making steak and eggs for breakfast! It's delicious, easy to make, and keeps me full for many hours.

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Ingredients

Servings

6 ounces New York Strip steak ½-inch thick
Pinch sea salt divided
¼ teaspoon black pepper freshly ground, divided
Avocado oil spray
2 large eggs

Garnish:

Pinch red pepper flakes
Pinch dried parsley

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Instructions

Grilling:

If grilling the steak, preheat your grill. Remove the steak from the fridge and season it with salt and black pepper.
Spray or brush the grill with oil. Grill the steak for 2 minutes per side for medium-rare or for a total of 3 minutes on a dual-contact electric grill.

Pan-frying:

If pan-frying, heat a 10-inch cast-iron skillet over medium-high heat. Remove the steak from the fridge and season it with salt and pepper.
Place the steak in the skillet and cook it for 2-3 minutes per side for medium-rare.
When the steak is done cooking, transfer it to a plate, loosely cover it with foil, and allow it to rest.

Cook the eggs:

While the steak is resting, cook the eggs. Heat a 10-inch nonstick skillet over medium heat. Spray the skillet with oil or add a pat of butter and swirl to coat. Break 2 eggs into the skillet and fry them over medium heat until the whites are set, for about 5 minutes.

Serve:

Place the cooked eggs on the plate next to the steak. Season them with salt and pepper. Season the dish with red pepper flakes, garnish with chopped parsley, and serve.

Notes

I typically use a thin cut of Strip Steak. However, when I can find it at the store, I use Chuck Eye Steak. It's a nicely marbled cut, way cheaper than a ribeye, and almost as good.
You can pan-fry the eggs and the steak simultaneously in two skillets. Remove the steak to a plate when ready and keep cooking the eggs.
Even though we're using a thin steak, it's a good idea to cover it and let it rest for a few minutes after it's cooked. You can cook the eggs while the steak rests, making sure it remains juicy.
The CDC and USDA recommend cooking meat and eggs thoroughly.
You can keep the leftover steak in an airtight container in the fridge for up to 4 days. Reheat the leftovers in the microwave, covered, at 50% power, or add them cold to a salad. I don't recommend keeping fried egg leftovers if the yolks are runny.