A luxurious, indulgent breakfast classic, steak & eggs just might be the most quintessential breakfast duo of all time. Whether you’re looking for the ultimate hangover cure, a treat-yourself Sunday brunch, or even a satisfying weeknight dinner, this staple dish can truly do it all. Here at Delish, it’s a breakfast near and dear to our hearts (food editor Brooke Caison makes it once a month for “steak and egg Saturdays”). If you’re looking for a breakfast to truly lift your spirits, follow all our top tips on making this classic dish.
How To Make Steak & Eggs
INGREDIENTS
- New York Strip: When picking your steak for steak & eggs, the key is to pick something with a good blend of tenderness and fat. You’ll want something substantial, not too thin. We used a New York strip.
- Seasonings: Steak & eggs is truly a versatile, blank canvas. We kept it simple with salt, pepper, and smoked paprika, but feel free to use what you have on hand, from a well-loved steak seasoning to Creole, if you want a bit of spice.
- Eggs: A runny, fried egg is the perfect creamy and crispy pairing for a hearty steak but scrambled, poached, or baked eggs would work, too. Read up on our egg storage best practices for restaurant quality steak & eggs.
- Roasted Potatoes: We went with our roasted potatoes for the starchy component in this recipe, but you can switch it up with crispy hashbrowns, pan-fried potatoes, or even air fryer tater tots if you wanna have some fun.
- Parsley and Dill: Finish off the plate with chopped fresh herbs to add color and brightness to this luxuriously savory dish.
STEP-BY-STEP INSTRUCTIONS
Allow your steak to come up to room temperature before cooking, around 30 minutes, to ensure an even cook throughout. Drizzle the steak with 1 tablespoon of vegetable oil and rub with 1 ½ teaspoon salt, 1 teaspoon pepper, and ¾ teaspoon paprika. The oil will help the seasonings cling to the surface. Since we’re using a thick steak, ensure the sides are evenly coated, too.
While seasoning the steak, preheat a medium-sized cast iron skillet over medium high heat. The pan should be ripping hot before adding the meat, and it won’t need any additional fat since the steak is already oiled. Sear the steak for about 5 minutes total, flipping once when a deep golden crust has formed.
Once both sides have formed an even, golden crust, reduce the heat to medium low and add in butter. Carefully tilt the skillet so that the melted butter pools at the bottom of the pan. Using a large spoon, baste the steak with butter on each side, 2-3 minutes total, until it reaches the desired temperature. For medium rare, baste the steak until it reaches 120-125°F. For medium, cook until 130°F.
After the desired temperature has been reached, remove the steak from the pan and transfer to a cutting board to rest for about 10 minutes. This important step allows the juices to redistribute within the steak.
Meanwhile, add the remaining oil to a nonstick skillet and warm over medium heat until the oil is shimmering. Crack each egg into a small bowl individually before adding it to the pan. Then, cook for 3 to 4 minutes. You’ll know the eggs are finished cooking when the egg white is set and the edges begin to brown. Remove the eggs from the pan and season with salt and pepper.
Cutting against the grain, slice the steak into 1″ strips. Serve alongside roasted potatoes and the fried eggs. Garnish with chopped parsley and dill, and season with salt, pepper, and paprika to taste, along with any other desired toppings, like chili oil.
Full list of ingredients and directions can be found in the recipe below.
Recipe Tips
- What other cuts of steak can I use? You can also use a ribeye, flank steak, or hanger steak if you prefer! We just recommended staying away from super tender, less fatty cuts like filet mignon—although delicious, it’s not really what we’re looking for as the perfect pair to our runny eggs.
- How should I garnish steak and eggs? To top our plate off, we added some fresh dill, parsley, and chili oil for heat. The most important thing to remember is this is your plate! Get creative with it.
Storage
Leftovers stored in an airtight container can be kept in the refrigerator for 2-3 days. Reheat on the stove or in the oven set to low heat to avoid overcooking.
