This classic Steak and Eggs at home is such a quick, easy, and hearty brunch meal or breakfast-for-dinner dish using New York strip steaks and sunny side up eggs.
Steak and eggs are such a classic. Any time I’m cooking specifically for Brian, I tend to incorporate steak. He’s a steak guy. So this recipe perfect man food for brunch. Or brinner.
Actually the perfect food for basically anyone who wants a good, hearty meal. And during the cold of winter, a rib-sticking meal sounds pretty darn good, doesn’t it?
I call this diner-style because a grilled steak with sunny side up eggs is a staple at any diner, usually a little t-bone steak but this is homemade, go ahead and spend a little coin and get some thick New York strips or nice ribeye steaks.
Cooking is super simple: an extremely hot cast iron skillet or grill pan is used to sear your steaks, and a nonstick skillet to fry up your pretty little sunny side eggs.
If you think frying eggs sunny side up is difficult or you’ve never done it before, I promise that if you follow my instructions, you’ll have perfect sunny side up eggs every time: perfectly set whites and beautifully runny yolks.
Cook your steaks to your liking, I actually prefer a blue rare/rare steak because I’m a weirdo. Use a meat thermometer to ensure you have the right temperature and desired cook to your steak.
Remember that while your steaks rest, they will still cook and possibly rise in temperature up to 5 degrees higher.
I especially love the sunny side up eggs here. Nothing is better than runny yolks on anything. Period.
Especially, especially, over hash browns with mushrooms and a perfectly cooked steak. Who can resist?
Certainly no one in my house.
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- 2 (2 inch thick) New York strip steaks, patted dry
- 1 tbsp grapeseed oil
- Kosher Salt and Freshly Cracked Pepper, to taste
- 1 tbsp butter
- 4 large eggs
- Kosher salt and Pepper, to taste
- Smoked Paprika, Garlic Powder, to taste (optional)
Heat a cast iron skillet or grill pan with grapeseed oil over medium high heat until oil is shimmering (extremely hot). Making sure steaks are patted dry, season both sides of each steak with salt and pepper. Sear on each side for about 5-7 minutes, or until preferred temperature. See Notes for temperatures.
Transfer to a cutting board to rest for at least 5-10 minutes.
Sunny Side Up Eggs
Melt butter in a nonstick skillet over medium heat. Swirl the pan so the butter is well distributed across the pan.
Crack eggs separately into bowls before placing into the pan, and season lightly with salt once all eggs are in the pan.
Cook over medium heat until the whites are just set and the yolks are still very runny, about 3 minutes.
Transfer the eggs to a plate and season with pepper and spices, adding more salt if needed.
Serve steak and eggs together immediately, two eggs per steak.
Temperatures to check for:
Medium-rare: 130°-135°, Medium: 135°-145°, Medium-well:145-155°
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 521 Total Fat: 41g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 454mg Sodium: 681mg Carbohydrates: 2g Fiber: 0g Sugar: 0g Protein: 35g
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.