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American

Steak and Eggs

A skillet steak is cooked to medium and pulled at 140°F, then eggs fry in the same pan. It is a high-protein plate for breakfast or a late dinner.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
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Sliced medium steak beside fried eggs on a warm plate

Why you’ll love it

  • One skillet cooks the steak and then the eggs.
  • A named doneness and a pull temperature take the guesswork out of the steak.
  • Eggs add protein without another grocery run.
  • It works in the morning or after a late day.

Ingredients

Servings4

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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Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    If the steak is frozen, thaw it in the refrigerator. Pat it dry. Season both sides with 1 tsp salt, the pepper, and the garlic powder.

  2. 2

    Heat the oil in a large skillet over medium-high until it shimmers. Add the steak and cook without moving it for 4 minutes, until the underside is browned.

  3. 3

    Flip and cook 3 to 5 minutes more. For medium, pull the steak when the center reads 140°F. Rest it on a plate for 3 minutes. The temperature will climb a little as it rests.

  4. 4

    Lower the skillet heat to medium. Add the butter. Crack in the eggs, working in two rounds if they do not fit, and season with the remaining salt.

  5. 5

    Cook the eggs until the whites are fully set and the yolks are firm. Cover the pan for a minute if the tops need help setting.

  6. 6

    Slice the steak against the grain. Serve each plate with steak, two eggs, and a sprinkle of chives.

Pro tips

  • A dry steak browns. Moisture on the surface delays the crust.
  • Use the thermometer in the center, not at the edge, or you will pull it too early.
  • If you want the yolks fully safe for anyone who needs that, keep cooking until the yolks are firm, as written.

Easy substitutions

Sirloin
Ribeye. It will render more fat. Pull at 140°F for medium the same way.
Chives
Sliced green onion.
Fried eggs
Scrambled eggs cooked until no liquid egg remains.

Storage and reheating

Storage

Refrigerate leftover steak and eggs for up to 2 days. Eggs are best the day they are cooked.

Reheating

Warm sliced steak gently in a covered skillet until hot. Reheat eggs in a nonstick pan over low heat until hot, knowing the yolks will firm up further.

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
418
Protein
44 g
Carbs
2 g
Fat
26 g
Fiber
0 g

Moderate · Stovetop · 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