A Timeless Breakfast Classic
Introduction
Master the art of creating restaurant-quality steak and eggs at home. This protein-packed breakfast combines perfectly cooked ribeye with golden-yolked eggs for a satisfying start to your day.
Why You’ll Love This Recipe
- Quick 20-minute meal
- Simple cooking techniques
- Minimal ingredients needed
- Perfect weekend breakfast
- No special equipment required
- Restaurant taste at home
- Customizable doneness
- High-protein option
Ingredients
The Steak:
- 8 oz ribeye (1-inch thick)
- 2 tablespoons butter
- 2 garlic cloves, crushed
- Fresh thyme sprig
- Salt and black pepper
The Eggs:
- 2 large fresh eggs
- 1 tablespoon butter
- Pinch of salt
- Cracked pepper
Instructions
1. Steak Preparation:
- Bring to room temperature.
- Pat completely dry.
- Season generously.
- Heat a cast iron pan over medium-high heat.
2. Cooking the Steak:
- Sear for 4 minutes on the first side without moving.
- Flip once only.
- Add butter, garlic, and thyme to the pan.
- Baste the steak with the melted butter while cooking.
- Remove from heat and let rest for 5 minutes before serving.
3. Perfect Eggs:
- Use the residual heat from the pan to cook the eggs.
- Crack eggs carefully into the pan.
- Cook until the whites are set and the yolks remain runny.
- Cover the pan briefly if needed to set the whites completely.
- Season with salt and pepper while cooking.
Serving Suggestions
Perfect Pairings:
- Toasted sourdough
- Hash browns
- Grilled tomatoes
- Sautéed mushrooms
- Fresh herbs
Pro Tips
- Bring steak to room temperature before cooking for even doneness.
- Pat steak very dry to ensure a good sear.
- Avoid moving the steak while it sears to develop a crust.
- Let the steak rest properly before cutting to retain juices.
- Use the freshest eggs for the best results.
- Season at every stage for maximum flavor.
Smart Storage
- Best eaten immediately.
- Avoid pre-cooking eggs for freshness.
- Steak can be refrigerated for up to 2 days.
- Reheat steak gently in a low oven or skillet.
- Do not reheat eggs to preserve texture.
FAQs
Q: Best steak cut?
A: Ribeye or strip steak works best for this recipe.
Q: How should the eggs be cooked?
A: Sunny-side up is traditional, but you can adjust to your preference.
Q: No cast iron pan?
A: A heavy stainless steel pan works as a substitute.
Q: How to cook steak medium-well?
A: Add 2 extra minutes per side while searing.
Q: Can this be made ahead?
A: For the best results, cook fresh.
This classic steak and eggs dish brings together two simple ingredients to create a memorable meal. The key lies in proper technique and timing, resulting in a perfectly cooked steak paired with eggs with runny yolks. Whether you’re treating yourself to a special breakfast or serving a weekend brunch, this timeless combination never disappoints.
