There’s a special kind of comfort in a plate of steak and eggs. I grew up watching my dad make it on weekends — he’d fire up the pan before the rest of us were awake, and the smell of sizzling steak always pulled everyone into the kitchen. It’s hearty, simple, and feels like a meal that sets the tone for the whole day.
Over the years, this has become my favorite “no-snack-needed” breakfast. A good steak and a couple of eggs keep me full straight through lunch. On busy mornings, I use a thin steak so it cooks quickly. And on slower days, I turn it into a more leisurely meal, maybe with a bit of butter on the steak and some fresh herbs on top. It’s fast enough for weekdays, but satisfying enough to feel like a weekend treat.
Why This Breakfast Works So Well
This combination isn’t fancy — it’s straightforward and balanced. The juicy steak gives that savory satisfaction, while the eggs round it out with their soft texture. I’ve made this on rushed school mornings, before long road trips, and even for dinner when I wanted something comforting without hovering over the stove too long.
Here’s why this is such a regular in my kitchen:
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It’s done in about 20 minutes.
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It doesn’t need complicated prep.
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It’s protein-rich and keeps you full for hours.
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You can make it as simple or as dressed up as you like.
A Closer Look at the Ingredients
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Thin Steak: I usually go with New York strip because it cooks fast and has a nice balance of flavor and tenderness. If I find a good deal on Chuck Eye, I grab a few and freeze them. They’re beautifully marbled and almost ribeye-level good without the price tag.
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Avocado Oil Spray: A quick spritz on the grill pan or skillet helps the steak sear beautifully. Butter works too if you want a richer flavor.
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Eggs: Most mornings I fry them sunny side up or over easy. But on weekends, I sometimes scramble them softly or make them in a round egg mold for that clean diner-style look.
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Garnish: A sprinkle of red pepper flakes wakes up the flavors. Fresh parsley makes the plate look and taste brighter.
I keep these ingredients simple on purpose. It’s what makes this dish so easy to whip up without needing a full pantry.
How I Like to Cook It Step by Step
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Season the Steak Well: A little salt and pepper go a long way. I grill it on my indoor grill pan, but an outdoor grill works too. If I’m using a skillet, I get it hot before the steak hits the surface for a good sear.
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Rest the Steak: Even a thin steak benefits from a few minutes of resting. It helps the juices stay inside instead of spilling out on the plate.
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Cook the Eggs: While the steak rests, I cook the eggs in a nonstick pan. If I want a perfect round shape, I use an egg ring — makes it feel a little like a diner breakfast.
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Put It All Together: A quick sprinkle of red pepper flakes, some chopped parsley, and the plate looks like something from a café.
What I’ve Learned Over Time
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A Hot Pan Is Key: Whether it’s a grill or a skillet, heat is what gives you that flavorful crust.
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Rest Even Thin Cuts: Just a couple of minutes under loose foil is enough to keep the meat juicy.
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Don’t Overcook the Eggs: The soft yolk goes so well with the steak. It’s like its own sauce.
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Simple Seasoning Wins: Steak doesn’t need much. Salt, pepper, and heat are all it takes.
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Egg Variations Work: Scrambled, poached, or fried — this breakfast adjusts to whatever mood you’re in.
Serving Ideas That Make It Even Better
On most mornings, I keep it classic and pair it with a handful of cherry tomatoes or a few fresh berries. The freshness balances the richness of the steak and eggs.
When I make this for dinner, I like to plate it with a light salad — maybe something with arugula and lemon dressing — or a simple side of steamed asparagus or broccoli. A crusty slice of bread on the side doesn’t hurt either.
Storing and Reheating
If I have leftovers, I store the steak and eggs in separate containers in the fridge. The steak warms up nicely in a hot skillet or even the air fryer for a quick minute. The eggs are best made fresh, but if needed, I gently warm them in a covered pan on low heat so they don’t get rubbery.
FAQs
Do I need to rest the steak even though it’s thin?
Yes, even a few minutes of resting makes a big difference in keeping the juices in the meat.
Can I cook the steak in a skillet instead of a grill?
Definitely. A cast-iron skillet works beautifully for this and gives a great sear.
How long should I cook the steak for medium-rare?
For a thin ½-inch steak, about 2 to 3 minutes per side usually does the trick, depending on the heat of your pan or grill.
Can I make the eggs ahead of time?
They’re best cooked fresh. If you need to prep ahead, scramble them softly and store in an airtight container. Reheat gently.
How long can I keep leftovers?
Steak will keep for up to 3 days in the fridge. I usually just reheat the steak and fry fresh eggs when I want to enjoy it again.
Steak and Eggs Breakfast
A classic high-protein breakfast that’s simple, satisfying, and packed with flavor.
Ingredients
- 6 oz New York strip steak, ½-inch thick
- Pinch of sea salt, divided
- ¼ tsp freshly ground black pepper, divided
- Avocado oil spray
- 2 large eggs
Garnish
- Pinch of red pepper flakes
- Pinch of dried parsley
Instructions
- If you’re grilling, preheat the grill and season both sides of the steak with salt and black pepper. Lightly oil the grill grate, then cook the steak for about 2 minutes per side for medium-rare, or 3 minutes total on a dual-contact grill.
- For pan-frying, heat a cast-iron skillet over medium-high heat. Season the steak with salt and pepper, then sear it for 2–3 minutes on each side until it reaches your preferred doneness. Once cooked, move the steak to a plate, cover loosely with foil, and let it rest for a few minutes.
- While the steak rests, warm a nonstick skillet over medium heat. Lightly coat it with avocado oil spray or a small pat of butter. Crack the eggs into the skillet and fry until the whites are set and the yolks are cooked to your liking, around 5 minutes for sunny-side up.
- Plate the steak alongside the eggs. Finish with a pinch of red pepper flakes and dried parsley for a touch of heat and color. Serve hot and enjoy a hearty, energizing breakfast.
Notes
- For a budget-friendly option, chuck eye steak works beautifully too. You can also cook both the eggs and steak at the same time in separate skillets to speed things up. Leftover steak can be stored in the fridge for up to 4 days, but eggs are best enjoyed fresh.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 796Total Fat 61gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 35gCholesterol 506mgSodium 383mgCarbohydrates 1gFiber 0gSugar 0gProtein 57g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Little Final Thought
Steak and eggs might sound indulgent, but it’s one of those simple meals that doesn’t need much to shine. It’s hearty, fast, and always feels a little special. I’ve served it on quiet weekday mornings and at late Sunday brunches with friends, and it never fails to bring everyone to the table. A good sear, runny yolks, and a plate that speaks for itself — that’s breakfast done right.
