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Steak and eggs breakfast on a plate.

Steak and Eggs

Charlotte Singh-Dhanraj
This Steak and Eggs recipe is made with juicy cast iron ribeye steak, rich garlic herb butter, and perfectly fried eggs. Served with fresh tomato slices and toasted sourdough bread, it's a hearty, flavourful brunch that feels restaurant-worthy but is surprisingly simple to make at home.
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Prep Time 5 minutes
Cook Time 12 minutes
Rest Time 5 minutes
Total Time 22 minutes
Course Breakfast
Cuisine American
Servings 2 people

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.
Keyword steak and eggs
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