Steak and Eggs Breakfast

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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.

Prep Time20

Cook Time11

Total Time31

Course: Breakfast

Cuisine: American

Servings:

Author: Holly

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

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition