This restaurant style, steak and eggs breakfast is a bold and hearty meal cooked in one skillet. Power your morning with this low carb classic made quickly and without much fuss.
Holly’s Recipe Highlights
- Flavor: Juicy steak and eggs come together for a rich, savory, and protein packed breakfast.
- Technique: Use a thermometer and watch the skillet carefully. Sear the steak first, let it rest, then cook the eggs in the same pan to pick up all that delicious flavor.
- Recommended Tools: A cast iron or heavy skillet gives the best sear on the steak. An instant read thermometer helps achieve perfectly cooked steak.
- Serving Suggestions: I like to add favorites like sautéed mushrooms, grilled avocado, spinach, or zucchini to turn it into a full steakhouse style breakfast.
Ingredients
- Steak: Use a 1-inch steak for this recipe. Ribeye offers the most richness, striploin is beefy and tender, and sirloin is a leaner, budget-friendly option.
- Seasoning: A simple homemade steak seasoning adds quick flavor, or just use salt and pepper on a high quality cut.
- Olive Oil and Butter: Olive oil is best for high heat searing, and butter adds rich and delicious flavor
- Eggs: Cook the eggs to your preferred doneness. Use medium low heat for a softer yolk with perfectly set whites.
- Variations: For added protein, up the number of eggs. A dash of hot sauce or red pepper flakes add a touch of heat.
A One Skillet Breakfast
- Pat steak dry and rub with seasoning.
- Sear steak in a skillet. Remove and set aside (full recipe below).
- Cook eggs in the skillet and serve alongside the steak.
Holly’s Best Tips For Success
- Pat the steak dry right before seasoning for the best sear.
- Cook a 1 inch steak for the time listed in the recipe card. A thicker steak will need more time.
- Remove the steak 5 degrees before the target temperature since cooks as it rests.
- Rest steak before slicing so the juices stay in the meat, not on the plate. Slice against the grain for tender steak.
- Reduce heat before adding the eggs, or the bottoms will brown too fast.
Save It For Later
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Leftover steak can be frozen for up to 3 months, do not freeze leftover eggs.
- Reheat the steak in a skillet over low heat, and cook fresh eggs when serving again.
High Protein Breakfasts You'll Love
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Steak and Eggs Breakfast
This steak and eggs breakfast is a quick, high protein skillet meal with juicy seared steak and eggs cooked to your liking. It is simple, low carb, and satisfying enough to keep you full for hours.
Equipment
Ingredients
- 1 (8 ounce) steak ribeye, sirloin, or strip, 1-inch thick
- 2 teaspoons steak seasoning or salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 eggs
- salt & pepper to taste
Instructions
- Remove steak from the fridge at least 20 minutes before cooking.
- Just before cooking, pat steak dry and rub with seasoning.
- Heat olive oil in a cast-iron or heavy skillet over medium-high until hot.
- Add steak and sear for 4 minutes. Flip steak, add butter, and cook for an additional 3-5 minutes until the steak reaches desired doneness, spooning the melted butter over the steak as it cooks.
- Transfer the steak to a plate to rest, leaving any juices in the skillet.
- Reduce the heat on the skillet to medium-low and add the eggs. Cook for 3-4 minutes, or until the eggs are to your desired doneness. Season with salt and pepper.
- Slice steak and serve it with the eggs.
Notes
Cook times provided are approximate for a 1″ steak and will vary based on steak thickness and temperature.
Remove steaks from the heat about 5°F before it reaches the desired temperature, as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
- Rare: 125°F
- Medium-Rare: 135°F
- Medium: 145°F
- Medium Well: 155°F
- Well: 160°F
Nutrition Information
Calories: 364kcal | Carbohydrates: 3g | Protein: 12g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 358mg | Sodium: 217mg | Potassium: 155mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 930IU | Vitamin C: 0.5mg | Calcium: 93mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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