Breakfast Steak and Eggs Recipe

steak sliced and fried eggs with a fork dipping a slice of steak into an egg yolk

4.88 from 8 votes

Breakfast Steak and Eggs Recipe

My recipe for tender and juicy steak and eggs is a hearty and delicious breakfast with runny yolks and a drizzle of savory herb sauce.

Prep Time3

Cook Time12

Rest Time5

Total Time20

Course: Breakfast/Brunch

Cuisine: Australian

Servings: servings

Calories: 536kcal

Author: Eden Westbrook

Equipment

Ingredients

Herb Sauce

½ cup parsley fresh
⅓ cup extra virgin olive oil
1 pinch red pepper flakes
¼ small shallot
4 cloves garlic
1 teaspoon red wine vinegar or more to taste
1 teaspoon kosher salt or more to taste
½ teaspoon black pepper freshly ground

Steak and Eggs

2 2 inch thick New York strip steaks patted dry
kosher salt and black pepper to taste
1 tablespoon canola oil or other high heat oil
2 tablespoon butter or use the herb sauce
4 large eggs
crusty bread toasted

Instructions

Make the Herb Sauce

Place the parsley, red pepper flakes, shallot, garlic, red wine vinegar, salt, and pepper into the bowl of your food processor. Pulse a few times to break down the herbs, garlic, and shallot a little, then add the olive oil. Run the food processor on low until the garlic and shallot are finely minced. It should look like a broken sauce. Pour into a bowl and set aside.
½ cup parsley, ⅓ cup extra virgin olive oil, 1 pinch red pepper flakes, ¼ small shallot, 4 cloves garlic, 1 teaspoon red wine vinegar, 1 teaspoon kosher salt, ½ teaspoon black pepper

Cook the Steak

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 generously with salt and pepper. Sear on each side for about 4-5 minutes, or until preferred temperature. See Notes for temperatures.
2 2 inch thick New York strip steaks, kosher salt and black pepper, 1 tablespoon canola oil
Transfer to a cutting board to rest for at least 5-10 minutes.

Sunny Side Up Eggs

While the steak is resting, melt the butter in a nonstick skillet over medium heat. Swirl the pan so the butter is well distributed across the pan. *This is the same if you're using the herb sauce instead.
2 tablespoon butter
Crack the eggs separately into bowls before placing into the pan, and season lightly with salt once all eggs are in the pan, no more than about ½ tsp.
4 large eggs
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 more salt if needed.

Serve

Serve steak and eggs together immediately, two eggs per steak. Drizzle the herb sauce over the steak and eggs. Serve with toasted crusty bread.
crusty bread

Notes

Temperatures to check for:

Medium-rare: 130°-135°, Medium: 135°-145°, Medium-well:145-155°

Pro Tips

Use paper towels to pat the steak dry before you season with salt and pepper. A dry steak will gain better color while a wet steak will steam.

A bone in steak (like bone-in ribeye or porterhouse) will take longer to cook. I suggest using a meat thermometer to cook the steak to your desired temperature.

Storage and Reheating Leftovers

Keep leftover steak in an airtight container in the fridge for up to 3 days and rewarm the steak in a microwave (fast but will overcook) or in the oven (slow and less likely to overcook).

Fried eggs aren't exactly great as leftovers, unless you have scrambled them. I suggest frying them up fresh, it only takes a couple of minutes!

Nutrition