Steak and Eggs
A hearty, protein-packed classic that pairs a perfectly seared, juicy ribeye steak with sunny-side-up eggs. The rich, beefy flavor of the steak meets the creamy yolk of the egg, creating a simple yet deeply satisfying meal. Ready in under 20 minutes, it’s the ultimate breakfast for champions or a quick, indulgent dinner.
For 2 servings
- prep
Bring steaks to room temperature and season.
1.Remove ribeye steaks from the refrigerator 30 minutes before cooking.2.Pat the steaks completely dry with a paper towel.3.Season both sides generously with 1 pinch of salt and freshly ground black pepper.TIPDry steaks create a better crust. Don't skip this step. - grill · ~8 min
Sear the steaks.
1.Heat a cast iron skillet over high heat until smoking hot.2.Add 1 tablespoon of butter and the smashed garlic cloves.3.Place the steaks in the pan and sear for 3-4 minutes on the first side.4.Flip the steaks and cook for another 3-4 minutes for medium-rare, or until the internal temp reaches 130°F.5.Baste the steaks with the melted butter during the final minute of cooking.TIPUse a meat thermometer for a perfect medium-rare. 130°F is the target. - rest · ~5 min
Rest the steaks.
1.Transfer the steaks to a cutting board.2.Tent loosely with foil and rest for 5 minutes. This allows the juices to redistribute.TIPResting is crucial. Cutting immediately will release all the juices. - fry · ~3 min
Fry the eggs.
1.In a non-stick skillet, melt the remaining 1 tablespoon of butter over medium heat.2.Crack the eggs gently into the pan, leaving space between them.3.Cook until the whites are fully set but the yolks are still runny, about 2-3 minutes.4.For basted eggs, spoon some of the hot butter over the egg whites to help them set.TIPRemove the eggs from the pan before the yolks fully set; they will continue to cook from residual heat. - assemble
Plate the steak and eggs.
1.Slice the rested steak against the grain.2.Arrange the steak slices on two plates.3.Place two fried eggs next to each portion of steak.4.Sprinkle with fresh chopped parsley and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the ribeye completely dry with paper towels before seasoning for a better crust.
- 2Let the steak rest for 5 minutes tented with foil so juices redistribute evenly.
- 3Use a meat thermometer to pull the steak at 130°F for perfect medium-rare.
- 4Baste the steak with the garlic butter during the last minute for extra flavor.
- 5Cook the eggs on medium heat to avoid browning the butter and keep whites tender.
- 6Remove eggs from the pan while yolks are still slightly runny; residual heat finishes them.
Adapt it for your goals.
Low-carb / keto
Replace the eggs with a second steak or serve the steak with a side of sautéed spinach or asparagus—keeps the meal high-fat and low-carb.
spicySpicy
Add a pinch of cayenne or red pepper flakes to the butter while basting the steak and sprinkle a little smoked paprika on the eggs for heat.
herb butterHerb butter
Swap the plain butter for compound butter mixed with chopped rosemary, thyme, and parsley—adds an aromatic finish to both steak and eggs.
steak substituteSteak substitute
Use a sirloin or New York strip instead of ribeye for a leaner option—cook times will be similar, but the meat will be less fatty.
Why this is on our healthy list.
Rich in High-Quality Protein
Both ribeye and eggs provide complete proteins that support muscle repair, satiety, and sustained energy.
Good Source of Iron
Beef ribeye is naturally rich in heme iron, which helps prevent fatigue and supports healthy red blood cell production.
Contains Vitamin B12
Eggs and beef are excellent sources of vitamin B12, essential for nerve function and DNA synthesis.
Healthy Fats from Butter
Butter contains butyrate and conjugated linoleic acid (CLA), which may support gut health and metabolism in moderate amounts.
Frequently asked questions
Yes, sirloin, New York strip, or filet mignon work well. Adjust cooking time based on thickness and desired doneness.
