The aroma of sizzling steak and buttery eggs instantly makes me feel excited for breakfast. I love the moment when the ribeye hits the pan, filling the kitchen with that rich, savory smell, and the eggs cook to creamy perfection beside it. Every bite of this hearty dish feels indulgent yet comforting—a perfect way to start my morning. Whether I’m preparing a lazy weekend brunch or refueling after a workout, this steak and eggs breakfast never fails to deliver flavor and satisfaction.
Why You’ll Love This Recipe
I love how simple yet impressive this recipe is. It’s packed with protein, full of flavor, and easy to prepare in under 30 minutes. I can customize it depending on what I have on hand—different cuts of steak, scrambled or fried eggs, or even extra sides like roasted tomatoes. It’s versatile enough for any occasion, from a quick breakfast to a cozy brunch with friends.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz ribeye steak
2 large eggs
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon butter
2 teaspoons olive oil
Directions
Step 1: I start by preheating my skillet over medium-high heat and adding olive oil to keep the steak from sticking.
Step 2: I season both sides of the ribeye steak generously with salt and black pepper, then let it rest for about five minutes so the seasoning soaks in.
Step 3: Once the skillet is hot, I sear the steak for 3–4 minutes on each side until it’s beautifully browned but still juicy inside.
Step 4: In a separate skillet, I melt the butter over medium heat, then crack in the eggs. I let them cook sunny-side-up until the whites are set and the yolks are still soft and golden.
Step 5: I slice the steak into strips and place them on a plate next to the eggs. I drizzle the leftover steak juices over everything for that extra burst of flavor.
Servings And Timing
This recipe serves 2 people.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
I sometimes swap the ribeye for sirloin or flank steak when I want a leaner option. If I’m craving more texture, I add crispy breakfast potatoes or grilled vegetables on the side. For a different twist, I like topping the eggs with shredded cheese or fresh herbs like chives or parsley. A splash of hot sauce or a spoonful of chimichurri also adds a flavorful kick.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the steak in a skillet over low heat to keep it tender and juicy. I prefer frying a fresh egg when serving leftovers since reheated eggs tend to lose their texture.
FAQs
What is the best steak cut for breakfast?
I prefer ribeye because it’s tender and flavorful, but sirloin, New York strip, or flank steak also work beautifully.
Can I cook the steak ahead of time?
Yes, I can cook the steak a day in advance and refrigerate it. I reheat it gently in a skillet while frying fresh eggs before serving.
How do I get my steak perfectly cooked?
I like mine medium-rare, so I sear it for about 3–4 minutes per side. If I’m unsure, I use a meat thermometer—130–135°F is ideal for medium-rare.
What can I serve with steak and eggs?
I often pair it with roasted potatoes, avocado slices, sautéed spinach, or toasted sourdough bread for a balanced meal.
Can I make this recipe dairy-free?
Yes, I can replace the butter with olive oil or vegan butter, and the flavor still turns out rich and satisfying.
Conclusion
This steak and eggs breakfast is my go-to when I want a meal that’s both nourishing and indulgent. It’s fast, flavorful, and feels like something straight out of a diner menu—but made right at home. The combination of tender steak and creamy eggs always hits the spot, making mornings feel special and full of energy. Whether I’m cooking for myself or sharing with someone else, this dish never fails to impress.
A rich and savory breakfast dish featuring perfectly seared ribeye steak and creamy sunny-side-up eggs. This quick, protein-packed meal is ideal for mornings when you want something indulgent, comforting, and satisfying.
Ingredients
8 oz ribeye steak
2 large eggs
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon butter
2 teaspoons olive oil
Instructions
Preheat a skillet over medium-high heat and add olive oil.
Season both sides of the steak with salt and pepper. Let it rest for 5 minutes.
Sear the steak in the hot skillet for 3–4 minutes on each side until browned and cooked to your liking.
In a separate skillet, melt butter over medium heat. Crack in the eggs and cook sunny-side-up until the whites are set and yolks remain soft.
Slice the steak and plate it with the eggs. Drizzle any steak juices over the dish before serving.
Notes
Use a meat thermometer to check steak doneness: 130–135°F for medium-rare.
For added flavor, finish the steak with a pat of compound butter or a drizzle of chimichurri.
Swap ribeye for sirloin or flank steak for a leaner option.
