Beef

Steak and Eggs

By Samira Kazan

published January 29, 2026

Some mornings call for a simple plate that delivers. For me, that’s steak and eggs with a golden crust on the steak and sunny eggs with set whites and jammy yolks. It is straightforward, high-protein, and so satisfying.

A seving of steak and sunny-side-up eggs topped with a bit of parsley. - 1

You’ll sear a well-marbled steak in a hot pan, baste it with butter, then fry the eggs in a second pan until the tops are just set.

If you love eggs for breakfast, try my fluffy scrambled eggs or cozy baked options like shakshuka and French baked eggs .

  • What you’ll need
  • How to make steak and eggs
  • Samira’s tips
  • FAQs
  • More egg breakfast recipes
  • Steak and Eggs Recipe

What you’ll need

A photo of the ingredients needed ot make steak and egg breakfast. - 2
  • Steak : Any well-marbled cut you enjoy. Pat dry for better browning and flavor.
  • Eggs : Fried sunny-side or over-medium work beautifully with steak.
  • Olive oil : For brushing the steak and frying the eggs.
  • Butter : For basting the steak and adding rich flavor.
  • Salt and black pepper: To season
  • Parsley (optional): To garnish.

See printable recipe card below for the full ingredients list and quantities.

How to make steak and eggs

Set the steak out while you heat a heavy skillet over medium-high heat until the surface is very hot. Pat the steak dry on all sides with paper towels. Brush lightly with olive oil, then season generously with salt and pepper.

Lay the steak in the hot pan and let it sear without moving until a deep brown crust forms, about 2 to 3 minutes for a 1‑inch steak. Flip and sear the second side for another 2 to 3 minutes.

Reduce the heat to medium-low and add a knob of butter. Tilt the pan and spoon the sizzling butter over the top for 1 to 2 minutes. Check the internal temperature and cook to your preferred doneness.

Doneness cues

  • Rare: pull at 120 to 125°F; bright red center
  • Medium-rare: pull at 130 to 135°F; warm red-pink center
  • Medium: pull at 140 to 145°F; rosy center
  • Medium-well: pull at 150°F; mostly brown with a hint of pink
  • Well done: 160°F+; fully cooked through

Transfer the steak to a warm plate to rest for 5 minutes while you cook the eggs.

A collage of photos showing how to season and sear steak. - 3

Heat a second skillet over medium with a thin film of olive oil. Crack in the eggs. Spoon a little hot oil over the whites to help them set, then cover the pan for 30 to 60 seconds to steam the tops until the whites are opaque and the yolks are still glossy.

A collage of photos showing how to make sunny side fried eggs. - 4

Slice the steak against the grain. Plate it with the eggs, sprinkle with parsley, and serve right away. Enjoy it with air fryer breakfast potatoes .

Leftovers are best the same day. Alternatively, keep them in the fridge for up to 3 days. To reheat, warm the steak in a hot skillet with a touch of oil just until heated through; re-fry eggs or make fresh ones.

Samira’s tips

Samira from Alphafoodie holding a bowl of fruit. - 5
  • Start dry : Patting the steak very dry makes the biggest difference in crust.
  • High heat first: Sear hot to brown, then drop to medium-low to baste without burning the butter.
  • Use a thermometer : Pull the steak at temp, not by the clock, for consistent results.
  • Cover the eggs : A brief cover sets the tops without flipping, keeping yolks runny.
  • Rest briefly : Five minutes lets juices redistribute so slices stay juicy.
A seving of steak and sunny-side-up eggs topped with a bit of parsley. - 6

Choose a well-marbled cut like ribeye or strip for flavor and tenderness. Sirloin also works if you prefer leaner.

Yes, wipe the pan and add butter or oil. I prefer a separate nonstick pan for precise sunny-side-up eggs.

Use oil for the initial high-heat sear, then butter for basting and rich flavor.

Baste the whites with hot oil, then cover briefly to steam the tops without overcooking the yolks.

I’d love to hear from you if you try it. Your feedback helps me keep improving these recipes.

IngredientsUS CustomaryMetric1x2x3x

  • ▢ 6 ounces steak about 1 inch thick
  • ▢ 2 large eggs
  • ▢ 1/2 tablespoon olive oil
  • ▢ 1 tablespoon unsalted butter
  • ▢ 1/2 teaspoon kosher salt
  • ▢ 1/2 teaspoon black pepper
  • ▢ 1 tablespoon fresh parsley chopped (optional)

Instructions

  • Heat a heavy skillet over medium-high until very hot. Pat the steak dry, brush with a little olive oil, and season all over with salt and pepper.
  • Sear the steak for 2 to 3 minutes per side until deeply browned. Reduce the heat to medium-low, add the butter, and spoon the melted butter over the top for 1 to 2 minutes, until the steak reaches your preferred doneness.
  • Transfer the steak to a plate to rest for 5 minutes. Meanwhile, heat a second skillet over medium with a thin film of olive oil. Crack in the eggs.
  • Spoon a little hot oil over the egg whites to help them set, then cover the pan for 30 to 60 seconds until the whites are opaque and the yolks are still glossy.
  • Slice the steak against the grain. Serve with the eggs, sprinkle with parsley, and enjoy right away.

Video

Notes

  • Rare: pull at 120 to 125°F; bright red center
  • Medium-rare: pull at 130 to 135°F; warm red-pink center
  • Medium: pull at 140 to 145°F; rosy center
  • Medium-well: pull at 150°F; mostly brown with a hint of pink
  • Well done: 160°F+; fully cooked through

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

A seving of steak and sunny-side-up eggs topped with a bit of parsley. - 7

Steak and Eggs

Ingredients

  • 6 ounces steak about 1 inch thick
  • 2 large eggs
  • 1/2 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley chopped (optional)

Instructions

  • Heat a heavy skillet over medium-high until very hot. Pat the steak dry, brush with a little olive oil, and season all over with salt and pepper.
  • Sear the steak for 2 to 3 minutes per side until deeply browned. Reduce the heat to medium-low, add the butter, and spoon the melted butter over the top for 1 to 2 minutes, until the steak reaches your preferred doneness.
  • Transfer the steak to a plate to rest for 5 minutes. Meanwhile, heat a second skillet over medium with a thin film of olive oil. Crack in the eggs.
  • Spoon a little hot oil over the egg whites to help them set, then cover the pan for 30 to 60 seconds until the whites are opaque and the yolks are still glossy.
  • Slice the steak against the grain. Serve with the eggs, sprinkle with parsley, and enjoy right away.

Video

Notes

  • Rare: pull at 120 to 125°F; bright red center
  • Medium-rare: pull at 130 to 135°F; warm red-pink center
  • Medium: pull at 140 to 145°F; rosy center
  • Medium-well: pull at 150°F; mostly brown with a hint of pink
  • Well done: 160°F+; fully cooked through

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/steak-and-eggs/