This easy Steak and Eggs pairs a juicy ribeye, seared in cast iron and basted with garlic herb butter, with fried eggs, toasted sourdough, and fresh tomato slices. It feels like a special-occasion brunch, but it comes together in just two skillets with very little effort!
If you're planning a bigger spread, serve it with my cheesy scrambled eggs, pick a few ideas from the best breakfast sides, or get inspired by these birthday brunch ideas!
In my house, everybody is obsessed with steak, and my boys are the biggest fans of all. For a budget-friendly dinner I usually grab sirloin, but for a birthday brunch or any special meal, I step it up to ribeye because it's so juicy and buttery. Steak for breakfast is such a treat, and the garlic and herbs in the butter make every bite perfectly seasoned, just the way the boys like it!
Recipe Highlights
- Premium brunch, minimal effort: It feels fancy, but the steps are simple.
- Garlic herb butter: Basting the steaks in butter, garlic, and fresh herbs builds so much flavor.
- Cooked to your liking: An instant-read thermometer makes medium-rare or medium easy and predictable.
- Great for celebrations: It's ideal for birthdays, anniversaries, or anything worth celebrating.
Ingredient Notes
- Ribeye steaks: This recipe uses 2 ribeyes. We save them for special occasions, since they're so juicy and buttery. Sirloin or New York strip also work.
- Avocado oil: It has a high smoke point, which makes it a great choice for searing in a very hot skillet.
- Butter, garlic, and herbs: Unsalted butter, 2 to 3 smashed garlic cloves, and 2 to 3 sprigs of fresh rosemary or thyme make the basting butter. Fresh herbs are nice for that extra luxurious feeling, but the recipe still works without them.
- Eggs: You'll need 4 large eggs, fried gently in a separate nonstick skillet. Cook them any way you like.
- Sourdough and tomatoes: I love sourdough because you can mop up the sauces from the breakfast. Fresh sliced tomatoes add a juicy, fresh contrast.
How to Make Steak and Eggs
- *See recipe card below for full instructions!
Charlotte's Tips for making the best Steak and Eggs
- Start with dry steaks. You don't want any moisture building up in the pan, so pat the steaks dry before they go in.
- Preheat the cast iron. A hot pan is what gives you that really nice caramelized crust.
- Use an instant-read thermometer. It's a must for me! My family likes their steaks at different levels, some medium and some more on the rare side, and a thermometer makes it so easy and predictable. For reference, the USDA's safe minimum for beef steaks is 145°F with at least a 3-minute rest, so cook to the temperature you're comfortable with.
- Let the steaks rest. Use that time to fry your eggs and finish any sides.
Recipe Variations
- Steak and egg sandwich: Pile the sliced steak and a fried egg on toast for a hearty sandwich.
- Fun sauces: Drizzle on aioli or spoon over a bright chimichurri.
- Avocado toast: Add avocado to the toast. Avocado toast, steak, and eggs are a really nice combination.
- Different cut: Use New York strip or sirloin if you'd rather. I save the ribeye for special occasions.
Recipe Substitutions
- Butter: Use salted or unsalted butter, whichever you have.
- Fresh herbs: It's okay if you don't have them, but they add an extra special touch.
- Eggs: Choose whichever style of eggs you love for breakfast.
Serving Suggestions
Sourdough and tomatoes are often enough, but my family loves truffle fries. Start my parmesan truffle fries in the oven when you begin cooking, and dip them in truffle aioli for a fun bonus. Hash browns, breakfast potatoes, or a simple side salad are also nice.
Feeding a crowd? Slice the steaks right after they've rested and set them out on a platter so everyone can serve themselves. Then set up a large griddle for the eggs so each person can choose how they want theirs cooked. It turns into a fun make-your-own steak and eggs brunch party!
Storage Tips
Make it fresh: I like to cook this on demand so there aren't any leftovers, and I make the eggs to order.
Refrigerator: If you do have leftover steak, keep it in an airtight container in the refrigerator.
Reheating: Steak is a little fussy to reheat. I usually do a quick reheat in the microwave, but you can also warm it gently in a pan or in the oven covered with foil.
Freezing: I don't recommend freezing this one.
Make ahead: You can season the steaks the night before. If you're making truffle fries, cut the fries ahead of time and soak them in water.
We use ribeye for special occasions because it's so juicy and buttery. For a more budget-friendly meal, sirloin works well, and New York strip is another good choice.
Pat the steaks very dry, and put them in a hot, preheated cast iron skillet. Dry steaks and a hot pan give you that caramelized crust.
The USDA recommends cooking whole-cut beef steaks to 145°F followed by at least a 3-minute rest. Medium-rare temperatures of 130 to 135°F are below that food-safety recommendation.
Not really, since it's best cooked on demand. You can season the steaks the night before, and the eggs are always best made to order.
I don't recommend freezing this one. Keep leftover steak in an airtight container in the refrigerator, and reheat it gently.
Recipe
Steak and Eggs
Ingredients
For the Cast Iron Ribeye Steak
- 2 ribeye steaks ¾–1½ inches thick
- 1 tablespoon avocado oil or other high smoke-point oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 2 tablespoons unsalted butter
- 2-3 garlic cloves smashed
- 2-3 sprigs fresh rosemary or thyme
For the Eggs
- 4 large eggs
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper to taste
For Serving
- 4 slices sourdough bread
- 1 tablespoon butter for spreading on the toast
- 2 medium ripe tomatoes sliced
- Salt and freshly ground black pepper to taste
Instructions
- If you have time, take the steaks out of the refrigerator 20 to 30 minutes before cooking (optional and not included in the recipe time). Pat them very dry with paper towels, then season both sides with salt and freshly ground black pepper.
- Heat a large cast iron skillet over medium-high until it's very hot. Add 1 tablespoon of avocado oil and swirl it around the pan.
- Lay the steaks in the skillet with some space between them and leave them alone. Sear 3 to 4 minutes per side for steaks 1 to 1½ inches thick, or 2 to 3 minutes per side for thinner ones, until both sides have a deep golden-brown crust.
- Turn the heat down to medium-low. Add 2 tablespoons of unsalted butter, the smashed garlic, and the rosemary or thyme.
- When the butter melts, tilt the skillet and spoon the fragrant butter over the steaks for 1 to 2 minutes. Baste thinner steaks for only about 1 minute so they don't overcook.
- Check the thickest part of each steak with an instant-read thermometer. For food safety, the USDA recommends cooking whole-cut beef steaks to 145°F followed by at least a 3-minute rest. Some people prefer medium-rare (130 to 135°F), but that is below the USDA recommendation. Allow for a little temperature rise while the steaks rest.
- Move the steaks to a cutting board and let them rest for about 5 minutes to keep them juicy.
- While the steaks rest, warm a little butter or oil in a nonstick skillet over medium-low. Crack in 4 large eggs, keeping the yolks whole, and cook gently for 3 to 4 minutes until the whites are set and the yolks are how you like them. For firmer yolks, flip the eggs and cook a bit longer, then season with salt and pepper.
- Butter the 4 slices of sourdough and toast them in a toaster or a skillet over medium heat until golden. Slice the tomatoes and sprinkle them lightly with salt and pepper.
- Slice the steaks against the grain into thick strips. Plate them with the eggs, tomatoes, and toast, spoon over any garlic herb butter left in the skillet, and serve right away.
Notes
- Start with dry steaks. You don't want any moisture building up in the pan, so pat the steaks dry before they go in.
- Preheat the cast iron. A hot pan is what gives you that really nice caramelized crust.
- Use an instant-read thermometer. It's a must for me! My family likes their steaks at different levels, some medium and some more on the rare side, and a thermometer makes it so easy and predictable. For reference, the USDA's safe minimum for beef steaks is 145°F with at least a 3-minute rest, so cook to the temperature you're comfortable with.
- Let the steaks rest. Use that time to fry your eggs and finish any sides.
Whether it's a birthday, an anniversary, or just a Sunday you want to make special, this steak and eggs is always a hit with the steak lovers at my house. Want to keep going? Browse my Father's Day brunch recipes or these breakfast for dinner ideas.
I hope you love this Steak and Eggs Recipe. If you make this recipe, leave a comment and a rating! I'd love to know how you liked it. Enjoy, xoxo!
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