Steak and Eggs

Ingredients

• 680 grib-eye steaks (see notes)
• 1 teaspoon (about 5 g)sea salt, plus more for the eggs
• ½ teaspoon (about 1 g)pepper, plus more for the eggs
• 1 tablespoon (15 ml)avocado oil (see notes)
• 2 tablespoons (28 g)butter
• 8 largeeggs
• To servered pepper flakes and finely minced parsley
• To serveroasted potatoes

Instructions

1. 1

   Season the steaks

   Pat the steaks dry with a paper towel, then season both sides with salt and pepper. Drizzle the oil over them and pat it in to coat the surfaces evenly.

2. 2

   Sear the steaks

   Heat a large cast-iron pan over medium-high heat until smoking. Add the steaks and cook without moving them for 3 minutes, until a crust forms. Turn them over and cook for 2 minutes on the other side.

3. 3

   Baste with butter

   Reduce the heat to medium and add 1 tablespoon of butter. Spoon the melted butter over the steaks and cook for 1–2 minutes more, until they are done to your liking.

4. 4

   Rest the steaks

   Transfer the steaks to a chopping board and leave them uncovered to rest.

5. 5

   Cook the eggs

   Reduce the heat to medium-low and add the remaining tablespoon of butter to the pan. Once it has melted, crack in the eggs, cooking them in 2 batches if needed. Season with a little salt and pepper, cover the pan and cook for 2 minutes, until the whites are set and the yolks are brightly coloured and runny.

6. 6

   Slice and serve

   Slice the steaks against the grain and serve with the eggs and roasted potatoes. Sprinkle red pepper flakes and parsley over the steak and eggs.

What is steak and eggs?

Steak and eggs is a familiar North American combination often served for breakfast or brunch, though it works just as well as a hearty meal at another time of day. This version brings together seared rib-eye, runny-yolk eggs and roasted potatoes.

The key detail is cooking the eggs in the steak pan: the remaining butter and savoury browned bits flavour them without needing a separate pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 579 calories, 47g protein, 1g carbs, 43g fat.

The eggs and rib-eye provide most of the protein, while the steak, butter and oil account for much of the fat. Roasted potatoes supply most of the meal’s carbohydrate; serve a generous portion alongside, or add a green vegetable to round out the plate.

Choose and season the steak

Rib-eye: Its marbling helps keep the steak flavourful as it sears. Patting the surface dry first helps it brown rather than steam.

Oil on the meat: Coating the steaks directly gives the pan an even sear while keeping the oil amount measured. Salt and pepper go on before the steaks hit the hot pan.

Build the crust, then baste

Hot pan: Let the cast-iron pan heat over medium-high until smoking, as the method directs. Lay the steaks in carefully and leave them undisturbed for the first 3 minutes so a crust can form.

Butter: Turn the heat down to medium before adding the butter. Spoon it over the steaks as they finish cooking for another 1–2 minutes.

Check the texture and doneness

Steak: The recipe gives cooking times, but the final doneness depends on the steaks and your preference. Use a meat thermometer if you want to check the centre rather than relying on time alone.

Eggs: After 2 minutes covered, look for set whites and brightly coloured, runny yolks. Cook in two batches if the eggs would otherwise crowd the pan.

Rest before slicing

Resting: Move the steaks to a board and leave them uncovered while the eggs cook. This gives the juices time to settle before you slice.

Slicing: Cut against the grain to shorten the muscle fibres and make each piece easier to bite.

Serve with potatoes

Roasted potatoes make this a more substantial plate and provide a crisp contrast to the tender steak and soft eggs. Add them alongside just before serving.

Parsley adds freshness, while red pepper flakes bring a little heat; sprinkle both over the steak and eggs to finish.

Recipe notes & tips

• Dry the steaks thoroughly before seasoning to help them brown.
• Use a large pan so the steaks have room to sear.
• Keep the steaks still for the first 3 minutes in the pan.
• Lower the heat before adding butter to baste the steaks.
• Rest the steaks uncovered while you cook the eggs.
• Slice against the grain just before serving.

Variations

• Add greens: Serve with wilted spinach or sautéed greens alongside.
• Change the eggs: Cook them to your preferred texture, adjusting the time as needed.
• Add mushrooms: Sauté sliced mushrooms in the pan before cooking the eggs.
• Adjust the heat: Use more or fewer red pepper flakes to suit your taste.
• Swap the potatoes: Serve with roasted tomatoes instead of roasted potatoes.

Common mistakes to avoid

• Wet steak: Pat it dry before seasoning so the surface can sear.
• Moving the steak too soon: Leave it undisturbed for the first 3 minutes to help a crust form.
• Butter added over high heat: Reduce the pan to medium before adding butter and basting.
• Crowded eggs: Cook them in 2 batches if they do not fit comfortably in the pan.
• Slicing with the grain: Turn the steak to identify the fibres and slice across them.
• Skipping the rest: Leave the steaks on the board while the eggs cook before slicing.

How to store

Refrigerate leftover steak and eggs promptly in separate airtight containers and use within 3 days. Reheat gently in a pan until hot; eggs are best freshly cooked, as reheating can firm the yolks.

Frequently asked questions