Steak and eggs are a timeless breakfast classic that are known for their opulent and decadent nature. They may very well be the most iconic breakfast combination of all time. This versatile recipe is perfect for relieving the worst symptoms of a hangover, indulging in a self-indulgent Sunday brunch, or even satiating your cravings for a hearty meal during the middle of the week. It is a breakfast that holds a special place in our hearts here at Delish (food editor Brooke Caison prepares it once a month for “steak and egg saturdays”). If you’re searching for a breakfast that will really get you up and get you going in the morning, be sure to follow all of our best advice for preparing this time-honored cuisine.
Which cut of steak is ideal for having with eggs when having steak and eggs?
When selecting your steak for steak and eggs, the most important thing to look for is a steak that has an optimal balance of softness and fat. You’ll want to make sure it’s not too thin but rather something solid. We used a New York strip, but you could just as easily use a ribeye, flank steak, or hanger steak instead! We have just suggested avoiding types of meat that are particularly soft and low in fat, such as filet mignon; although it is wonderful, it is not really what we are looking for in terms of the ideal complement to our runny eggs.
When it comes to seasoning, steak and eggs is essentially a blank canvas that may be interpreted in many different ways. We kept it straightforward by seasoning it with salt, pepper, and smoked paprika; however, you are welcome to use any seasonings you have on hand, be it a tried-and-true steak seasoning or Creole seasoning if you prefer a bit more heat.
Ideas for serving.
As the starchy component of this recipe, we went with our roasted potatoes; but, if you want to vary things up and have some fun with it, you could substitute crispy hashbrowns, pan-fried potatoes, or even air fryer tater tots instead. We finished off our meal by topping it off with some fresh dill, parsley, and chile oil for some extra kick. The single most essential point to keep in mind is that this is your plate! Use your imagination with it.
YIELDS: 2 serving(s) || PREP TIME: 30 mins || TOTAL TIME: 1 hr || CAL/SERV: 845
1 1″-thick New York strip steak (about 13 oz.)
2 tbsp. vegetable oil, divided
1 tsp. Kosher salt, plus more for seasoning to taste
1 tsp. Freshly ground black pepper, plus more for seasoning to taste
3/4 tsp. smoked paprika, plus more for seasoning to taste
2 tbsp. butter
Roasted potatoes, for serving
Parsley, for serving
Dill, for serving
- Take the steak out of the refrigerator and allow it to come to room temperature for half an hour.
- Steak should be rubbed with one tablespoon of vegetable oil and then seasoned all over with one and one half teaspoons of salt, one teaspoon of pepper, and three quarters of a teaspoon of paprika.
Bring to a medium-high temperature a cast iron skillet of medium size. After adding the steak and turning it over once during the cooking process, wait around five minutes for a deep golden crust to begin to form on both sides of the steak.
- Butter should be added to the pan once the heat has been reduced to medium-low. Grab the handle of the skillet with care using a kitchen towel, and tilt it towards you so that the butter may melt into a pool at the bottom of the skillet. Continuously basting butter onto the steak with a spoon in order to achieve a deeper and more golden crust. After two to three minutes, you should turn the steak over twice. Check the doneness of the meat using a meat thermometer: 120-125 degrees Fahrenheit for medium rare, and 130 degrees Fahrenheit for medium.
- Place the steak on a chopping board, and allow it to rest for approximately ten minutes.
- In the meantime, bring the remaining oil to a shimmering temperature in a nonstick skillet over medium heat. Break the egg into the pan, and then cook it for three to four minutes, or until the white has set and the sides are beginning to brown. After taking it out of the pan, season it with salt and pepper.
- Cut the steak across the grain into thin strips about an inch wide and slice them on the bias.
- Cook some eggs and potatoes to go with the steak. Herbs should be used as a garnish, and additional salt, pepper, and paprika should be added to taste.
In conclusion, Steak & Eggs is a classic and satisfying dish that brings together the rich flavors of tender steak and the wholesome goodness of eggs. It is a popular breakfast or brunch option that provides a hearty and protein-packed meal to start the day. The combination of high-quality protein from the steak and eggs can offer numerous health benefits, including muscle repair and growth, sustained energy levels, and a feeling of fullness.
When preparing Steak & Eggs, it is essential to use lean cuts of steak and cook it to the desired doneness to avoid excessive saturated fat intake. Eggs can be cooked in various ways, such as sunny-side-up, scrambled, or poached, allowing for personal preference and taste.
As with any dish, moderation is key, and it is essential to balance this indulgent meal with a well-rounded diet that includes a variety of fruits, vegetables, and whole grains. Additionally, individuals with specific dietary restrictions or health concerns should consult with a healthcare professional or a registered dietitian before incorporating Steak & Eggs into their regular meal plan.
Ultimately, Steak & Eggs is a delicious treat that can be enjoyed on special occasions or as an occasional indulgence, complementing a balanced and healthy lifestyle.
Can you eat eggs with steak?
The most American breakfast is steak and eggs. For almost 70 years, Americans have enjoyed this substantial, invigorating, and delicious breakfast.
Why is steak and eggs a thing?
On May 5, 1961, Alan Shepard ate steak and eggs before his flight. US Marine Corps pre-landing breakfast is this dish.