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American

Steak and Egg Skillet

A small steak and two eggs share a skillet with spinach. It is a high-protein plate with very few carbs, for breakfast or a late dinner.

Prep
8 min
Cook
12 min
Total
20 min
Servings
2
Difficulty
Easy
Jump to recipe
Steak, eggs, and spinach in a skillet.

Why you’ll love it

  • Steak and eggs are the protein.
  • Spinach is the vegetable.
  • There is no bread.
  • It cooks in about 20 minutes.

Ingredients

Servings2

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Season the steak with salt and pepper.

  2. 2

    Sear it in the oil over medium-high, about 3 minutes per side. Whole-muscle beef is 145°F after a 3-minute rest. For medium-rare, pull closer to 130°F and say so. Rest it on a plate.

  3. 3

    Wilt the spinach in the same skillet, about 1 minute. Push it aside.

  4. 4

    Fry the eggs in the pan to the yolks you want. The whites should be set.

  5. 5

    Slice the steak. It should be juicy, not gray through.

  6. 6

    Serve the steak, eggs, and spinach together.

Pro tips

  • A thin steak overcooks in a minute. Use a thermometer.
  • Resting the steak while the eggs cook is the timing.
  • Do not salt the eggs as hard as the steak. Taste first.

Easy substitutions

Sirloin
Strip steak
Spinach
A handful of arugula, added off the heat
Olive oil
Butter, 1 tbsp

Storage and reheating

Storage

Refrigerate leftovers up to 2 days. Eggs change texture.

Reheating

Warm the steak gently. Fry fresh eggs if you can.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
420
Protein
42 g
Carbs
3 g
Fat
26 g
Fiber
1 g

Moderate · Stovetop · Lower-Carb, Gluten-Free, High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients