Classic Steak & Eggs Recipe
A protein-packed breakfast classic with perfectly seared steak and eggs your way
KEY INFO:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2
- Difficulty: Moderate
- Dietary: Keto, Paleo, Low-carb, Gluten-free
EQUIPMENT NEEDED:
- Cast iron skillet (or heavy-bottomed pan)
- Tongs
- Sharp knife
- Cutting board
- Meat thermometer (optional)
INGREDIENTS:
- 1 New York strip steak (12oz/340g), room temperature
- 4 large eggs
- 2 tablespoons (30ml) butter or olive oil
- 1 teaspoon (5g) sea salt
- 1/2 teaspoon (2.5g) fresh black pepper
- Fresh herbs for garnish (optional)
METHOD:
- Remove steak from fridge 30 minutes before cooking
- Pat steak completely dry with paper towels
- Season generously with salt and pepper on both sides
- Heat cast iron skillet over high heat until smoking
- Add 1 tablespoon butter/oil to pan
- Sear steak 3-4 minutes per side for medium-rare (internal temp 130-135°F/54-57°C)
- Remove steak to cutting board, tent with foil, rest 5-10 minutes
- Reduce heat to medium-low, add remaining butter
- Crack eggs into pan, cook to preferred doneness (2-3 minutes for runny yolks)
- Slice steak against the grain
- Plate steak and eggs together, garnish with herbs if desired
CRUCIAL TIPS:
- Always bring steak to room temperature before cooking
- Pat steak completely dry for better searing
- Don’t move steak while searing – let the crust form
- Rest steak before cutting to retain juices
STORAGE & SCALING:
- Best eaten immediately
- Leftovers keep 2 days refrigerated
- Double recipe using larger pan or cook in batches
- For 4+ servings, use multiple pans to avoid overcrowding
COMMON MISTAKES:
- Cooking cold steak straight from fridge
- Overcrowding pan
- Cutting steak without resting
- Over-flipping steak while cooking
VARIATIONS:
- Ribeye or hanger steak instead of NY strip
- Scrambled or poached eggs
- Add sautéed mushrooms and onions
- Serve with crispy potatoes or toast
- Top with herb butter or hollandaise
