Steak and Eggs
The ultimate comfort food, Steak and Eggs offers a hearty start to your day. With perfectly seasoned steak and fluffy eggs, this easy weeknight dinner is a savory delight. Satisfy your cravings and impress your family by making this tonight!
Equipment
- Cast-Iron Skillet
Ingredients
- 1.5 lbs steak your favorite cut (I used ribeye)
- Kosher salt to taste
- 3 tbsp unsalted butter divided (⅜ stick)
- 1 tbsp olive oil
- 6 large eggs
Instructions
- Start by taking the steak out of the refrigerator at least thirty minutes before cooking. Allowing it to come to room temperature ensures even cooking.
- Pat the steak dry with paper towels. A dry surface is crucial for achieving a perfect sear. Season both sides generously with Kosher salt and freshly ground black pepper.
- While the steak is resting, preheat your oven to 350°F. This will be used to finish cooking the steak after searing.
- In a large cast-iron skillet set over medium-high heat, combine 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Once the butter melts and begins to foam, it’s time to add the steak.
- Carefully place the seasoned steak in the skillet. Sear for about three to five minutes on each side until it’s beautifully browned and creates a delicious crust.
- Once seared, transfer the skillet to the preheated oven. Depending on the thickness of the cut, roast for an additional five to eight minutes or until it reaches your desired doneness.
- After the steak is finished cooking, remove it from the oven and transfer it to a cutting board. Cover loosely with foil and allow it to rest for at least ten minutes. This resting period is essential for juicy steak.
- In the meantime, discard any liquid in the skillet. Back on the stovetop over medium-low heat, add the remaining butter to the skillet.
- Once melted, crack the eggs into the skillet. Season with Kosher salt and black pepper to taste. Cover with a lid and let them cook until they’re done to your liking, usually two to three minutes.
- After the eggs are cooked, slice the rested steak and serve alongside the eggs. Enjoy your Steak and Eggs with your favorite breakfast sides!
Notes
- One serving: is½ pound of steak and 2 eggs.
- Use a cast iron skillet: for this recipe because it heats evenly and can go from stovetop to oven. If you don’t have one, any heavy, oven-safe pan will work.
- Internal Temperature Guide: For rare steak: 125-130°F, For medium-rare steak: 130-140°F, For medium steak: 140-150°F, For medium-well steak: 150-160°F, For well-done steak: 160-165°F.