Steak and Eggs
by Sommer Collier — on Oct 15, 2025 Savory, meaty and oh-so satisfying steak and eggs is a classic combination packed with protein and flavor. This easy steak and eggs recipe is perfect to serve any day of the week for breakfast, brunch or even dinner, as-is or with all kinds of hearty sides!
Sommer’s Recipe Notes
My first experience with steak and eggs was a midnight Waffle House run, while road-tripping with my dad. Everyone else was asleep in the back of the conversion van. However, I woke up when Dad stopped for a quick bite before driving through the night. I had my first griddle-cooked steak served with an enormous portion of eggs. Food is memories, and this is a great one, folks. I miss you, pops.
If you are a protein lover or a guy’s guy who loves a big, meaty breakfast, this is the recipe for you!
Why I Love This Steak and Eggs Recipe
- Quick and easy breakfast – This dish is super simple to whip up any day of the week in only about 15 minutes!
- Protein and flavor powerhouse – Eggs and steak together are a protein power couple! Include our homemade steak seasoning in the recipe and you’ve got a hearty breakfast that tastes incredible.
- Low carb… Or not – Serve steak and eggs as-is for a low-carb meal, or add in other classic breakfast items like hashbrowns, smashed potatoes, toast, fruit, yogurt etc.
But don’t just think of steak and eggs as strictly a breakfast staple! This satisfying meal is a dream for a quick and easy weeknight dinner as well.
Ingredients and Tips
- Steak – The best cuts for making steak and eggs are New York strip, ribeye, or sirloin. Your choice! I prefer NY strips for the recipe.
- Seasoning – Use my fabulous homemade steak seasoning, or your own combination of spices. (See the recipe card below for another great option.)
- Eggs – Let the large eggs come to room temperature before cooking. This makes them quicker and more even.
- Ghee* – Or a combo of olive oil and unsalted butter.
*Why Ghee? Ghee, or clarified butter, is a flavorful fat to use in high-heat cooking. While butter will brown and then burn, the proteins have been removed from the butter in ghee, so it can handle the heat. If you can’t find it, use a combination of olive oil and butter to make the steak and eggs recipe.
How to Make the Best Steak and Eggs
Tip for Success – We made our recipe with sunny-side-up fried eggs, with fully cooked whites and slightly drippy yolks. But you can serve steak and eggs with any style of eggs you want, including over easy eggs or scrambled eggs as well!
Find the full Steak and Eggs recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Steak and eggs, as a combination, taste best when enjoyed freshly made. However, the steak will keep well for up to 3 days when stored in an airtight container in the refrigerator.
- Reheating – Reheat the steak in short bursts on 50% power to heat the meat without overcooking and drying it out. I recommend making fresh eggs.
Serving Suggestions
Sprinkle the top of the steak and eggs with fresh chopped parsley. Serve as-is for a high protein breakfast, or add in classic carby breakfast sides! For a super duper hearty meal, I suggest pairing this protein powerhouse with pieces of toast, Smashed Potatoes Recipe, or crispy Baked Hash Browns.
And consider adding on ranchero sauce, chimichurri sauce, hollandaise or any of your favorite steak sauce toppings for an extra pop of flavor!
Frequently Asked Questions
Absolutely yes, they do! The meat is savory and juicy, the eggs are rich and buttery, and together they are a perfect combination of rich flavors and textures.
I always suggest resting steaks for at least a few minutes before slicing against the grain. This allows time for the juices to evenly distribute back into the meat, so every bite is tender and moist.
Steak and Eggs Recipe
Video
Ingredients
- 2 steaks 1-inch thick (NY strip, ribeye, or sirloin)
- 4 teaspoons steak seasoning
- 8 large eggs
- 2 tablespoons ghee or 1 tb butter + 1 tb olive oil
- 1 tablespoon chopped parsley
- Optional Add-Ons: toast hashbrowns or smashed potatoes, ranchero sauce, or chimichurri sauce
Instructions
- Season the steaks on both sides with 3 teaspoons of steak seasoning, reserving the last teaspoon for the eggs.
- Set a 12-14 inch cast-iron skillet, or nonstick skillet, on the stovetop over medium-high heat. Add 1 tablespoon of ghee to the skillet. Once melted, place the steaks in the skillet and sear each side for 3-4 minutes, for medium rare. Remove the steaks and set them on a plate to rest. Cover loosely with foil to keep them warm.
- If needed, use a spatula to scrape any seasoning bits out of the skillet, so the eggs don't stick. Lower the heat to medium.
- Add the remaining tablespoon of ghee to the skillet. Carefully crack the eggs in the skillet and sprinkle the tops of the eggs with steak seasoning. Cook for 2 to 3 minutes for perfect sunny side up eggs. Depending on the size of your skillet, you may have to work in batches to cook all the eggs. *Of course, you can serve any style of eggs with steak and eggs. Sunny side up are traditional, but you can make over easy fried eggs, or scrambled eggs as well!
- Once the eggs are cooked, sliced the steak into ¼ inch strips, against the grain, to make it easy to serve. Sprinkle the top of the steak and eggs with fresh chopped parsley. Serve as-is for a high protein breakfast, or add in classic carby breakfast sides!
Notes
- Seasonings – We have an amazing steak seasoning recipe here on the site. However, you can use a store-bought steak seasoning blend or a simple mix of: 1 ½ tsp salt, 1 tsp garlic powder, ½ tsp pepper, ½ tsp onion powder, ½ tsp chili powder.
- Storing Leftovers – Steak and eggs taste best when enjoyed freshly made. However, the steak will keep well for up to 3 days when stored in an airtight container in the refrigerator.
- Reheating – Reheat the steak in short bursts on 50% power to heat the meat without overcooking and drying it out. I recommend making fresh eggs.
