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Steak and Eggs Recipe
5 from 3 votes

Steak and Eggs Recipe

This steak and eggs recipe combines perfectly seared ribeye with fried eggs and an incredible sauce, is the best way to start your day.

Prep Time
5 mins
Cook Time
15 mins
Servings: 2
Calories: 1279 kcal
Course: Breakfast
Cuisine: American, Australian

Ingredients

  • 20- ounce ribeye steak boneless
  • 3 tablespoons avocado oil
  • 7 tablespoons butter unsalted
  • 4 egg large
  • 6 garlic finely minced
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon distilled vinegar
  • 1 ½ teaspoons sugar
  • 1 teaspoons red pepper flakes
  • 1 tablespoons hot sauce
  • 3 tablespoons water
  • salt coarse and freshly cracked, to taste
  • black pepper coarse and freshly cracked, to taste

Instructions

    Cup of Yum
  1. Start by patting the steak dry on all sides. Moisture is the enemy of a good sear.
  2. Next, season all sides of the steak with salt and pepper. I usually mop up the salt and pepper that fell to the side with the steak just to get it all.
  3. In a large carbon-steel or cast-iron skillet add in the oil and turn the heat to high until it begins to smoke lightly.
  4. Hold the steak with tongs and sear the fat cap for 30 seconds. Then, turn the steak on its side and let it cook for 1 minute. Using your tongs gently pinch the steak on its sides and move it around in a circular motion for 90 seconds to create a Maillard crust.
  5. Flip the steak over and let it cook untouched for 1 minute. Turn the heat down to medium-low and add 2 tablespoons of unsalted butter.
  6. Once melted, baste the steak for 2 to 3 minutes or until the top is golden brown. Set the steak aside to rest on a rack for 5 to 6 minutes.
  7. In the meantime, drain off most of the cooking fat and return the pan to the burner over low heat and let it cool down for 1 to 2 minutes.
  8. Turn the heat back up to medium and in 1 to 2 tablespoons of butter. Once melted, add in the eggs and fry for 2 to 3 minutes or until the desired internal doneness is achieved. Season the eggs with salt and set them to the side.
  9. Return the pan back to the burner over medium heat and cook the minced garlic cloves until fragrant, which takes 30 to 45 seconds.
  10. Then, add in the Worcestershire, vinegar, sugar, pepper flakes, hot sauce, and water and cook for 1 minute. Turn the heat off and swirl in 2 to 3 tablespoons of cold unsalted butter until the sauce is emulsified.
  11. Finish the sauce with green onions and serve it with the steak and eggs, and optional side of home fries.

Notes

  • Make-Ahead: The steak can be salt-brined for 24 hours before cooking. You can also prepare this recipe up to 1 hour before serving. However, once it’s cooked, it should be served immediately.
  • How to Store: Cover the steak and eggs and refrigerate for 3 days. This recipe does not freeze well.
  • How to Reheat: This steak does not reheat well, but if you need to reheat it, re-sear it in a hot pan with lightly smoked oil until warm. This will raise its internal doneness. The eggs can also be re-fried, but they, too, will rise in internal doneness.
  • Take this dish to the next level by dry-brining the steak just like in my reverse sear steak recipe.
  • You can also use a non-stick or stainless-steel skillet.
  • Using a long pair of tongs is recommended when cooking over high heat.
  • Moving the steak in a circular motion will help create a better, even brown crust.
  • Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
  • For a deeper flavor, add 4 to 6 fresh thyme sprigs and 3 to 4 whole garlic cloves to the steak while basting.
  • The searing procedure I used will render a medium-rare internal doneness.

Nutrition Information

Calories 1279kcal (64%) Carbohydrates 7g (2%) Protein 69g (138%) Fat 109g (168%) Saturated Fat 48g (240%) Polyunsaturated Fat 8g (47%) Monounsaturated Fat 48g (240%) Trans Fat 2g (100%) Cholesterol 606mg (202%) Sodium 633mg (26%) Potassium 1024mg (22%) Fiber 0.4g (2%) Sugar 5g (10%) Vitamin A 2059IU (41%) Vitamin C 7mg (8%) Calcium 100mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 1279

% Daily Value*

Calories 1279kcal 64%
Carbohydrates 7g 2%
Protein 69g 138%
Fat 109g 168%
Saturated Fat 48g 240%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 48g 240%
Trans Fat 2g 100%
Cholesterol 606mg 202%
Sodium 633mg 26%
Potassium 1024mg 22%
Fiber 0.4g 2%
Sugar 5g 10%
Vitamin A 2059IU 41%
Vitamin C 7mg 8%
Calcium 100mg 10%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.