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Classic Steak and Eggs


Classic Steak and Eggs



For the Steak:

  • 2 ribeye or New York strip steaks, about 8-10 ounces each
  • Salt and freshly ground black pepper, to taste
  • 1-2 tablespoons olive oil or butter
  • 2 cloves garlic, smashed (optional)
  • 1-2 sprigs fresh rosemary or thyme (optional)

For the Eggs:

  • 4 large eggs
  • Salt and freshly ground black pepper, to taste
  • 1-2 tablespoons butter or oil

Optional Sides:

  • Hash browns or home fries
  • Grilled tomatoes
  • Toast or a side of bread


  1. Prepare the Steaks:
    • Take the steaks out of the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
    • Pat the steaks dry with paper towels to remove excess moisture, which helps with browning.
    • Season both sides of the steaks generously with salt and freshly ground black pepper.
  2. Cook the Steaks:
    • Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it’s very hot. Preheating the pan is crucial for achieving a good sear on the steaks.
    • Add olive oil or butter to the hot skillet. If using butter, wait until it foams and subsides before adding the steaks.
    • Carefully place the seasoned steaks in the hot skillet. Do not overcrowd the pan; if necessary, cook the steaks in batches.
    • For medium-rare, cook the steaks for about 3-4 minutes on each side, depending on their thickness and your desired level of doneness. Adjust the cooking time accordingly for different levels of doneness.
    • Optional: Add smashed garlic cloves and fresh herbs like rosemary or thyme to the skillet to infuse additional flavor into the steaks.
    • Use tongs to flip the steaks halfway through cooking. You can also sear the edges of the steaks for additional flavor and texture.
    • Once the steaks reach your desired level of doneness, transfer them to a cutting board and let them rest for at least 5 minutes. Resting allows the juices to redistribute, resulting in juicier and more tender meat when sliced.
  3. Cook the Eggs:
    • While the steaks are resting, prepare the eggs. Heat a non-stick skillet over medium-low heat.
    • Add butter or oil to the skillet. Once melted and hot, crack the eggs into the skillet one at a time, making sure to space them out evenly.
    • Season the eggs with salt and freshly ground black pepper to taste. Cook the eggs to your preferred level of doneness: sunny-side up, over-easy, over-medium, or over-hard.
    • You can cover the skillet with a lid to help the eggs cook evenly, especially if you prefer your yolks to be set.
  4. Serve:
    • Arrange the rested steaks on plates alongside the cooked eggs. Serve immediately while both the steaks and eggs are still hot.
    • You can serve the steak and eggs with optional sides such as hash browns or home fries, grilled tomatoes, or toast.
    • Garnish with fresh herbs like chopped parsley or chives for added flavor and presentation, if desired.


  • Steak Doneness: Use a meat thermometer to check the internal temperature of the steaks for doneness. The USDA recommends a minimum internal temperature of 145°F (63°C) for beef steaks.
  • Resting the Steaks: Allowing the steaks to rest after cooking is essential for retaining their juices and ensuring that they are tender and flavorful.
  • Egg Cooking Techniques: Experiment with different egg cooking techniques and doneness levels to find your preferred style.
  • Customization: Feel free to customize the recipe by adding your favorite seasonings or spices to the steaks or serving them with your preferred sides.

Enjoy your classic steak and eggs breakfast! It’s a hearty and satisfying meal that’s perfect for starting your day on a delicious note.


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