By Becky Hardin
Updated Jun 26, 2025
Juicy steak and fried eggs make up this hearty, protein-filled breakfast recipe that I just can’t get enough of! With just a few ingredients, a few quick steps, and one skillet, I’ll show you how to cook up this classic steak and eggs recipe for breakfast, brunch, or even dinner.
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Easy Steak and Eggs
When I’m making a classic steak and eggs breakfast, I like to keep things simple, but make sure every ingredient counts. Since the dish itself is straightforward, using high-quality steak really makes a difference. I usually go with ribeye—it’s rich, flavorful, and cooks up beautifully—but you can use whatever cut you love. Chuck eye, sirloin, New York strip, porterhouse, or T-bone all work great. I personally like to choose thin-cut steaks so they cook quickly and evenly, especially when I’m short on time but still want a hearty and satisfying meal.
Classic steak and eggs features fried eggs, so that’s what I made for my recipe. But you can cook any type of eggs you like. Follow my scrambled eggs how-to if you prefer. Just whip these up in the same skillet after cooking your steaks.
Ingredients1x2x3x
- ▢ 1½ lbs. steak your favorite cut (I used ribeye)
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 3 tbsp unsalted butter divided (⅜ stick)
- ▢ 1 tbsp olive oil
- ▢ 6 large eggs
Instructions
- 30 minutes before cooking, remove the steak from the refrigerator. Pat it dry with paper towels, then season with salt and pepper to taste. 1½ lbs. steak, Kosher salt and freshly ground black pepper
- Preheat the oven to 350°F.
- In a large cast-iron or oven-safe skillet set over medium-high heat, melt 1 tablespoon each of butter and oil together. Add the steak to the skillet and sear for 3-5 minutes per side, until nicely browned. 3 tbsp unsalted butter, 1 tbsp olive oil
- Transfer the skillet to the oven and cook for 5-8 minutes more, until the internal temperature reaches your desired doneness.
- Remove the skillet from the oven, transfer the steak to a cutting board, and cover it with foil. Allow it to rest for 10 minutes before slicing.
- Meanwhile, discard the liquid in the skillet, then return it to the stovetop with the heat set to medium-low. Melt the remaining butter, then carefully crack the eggs into the skillet. Season with salt and pepper. 6 large eggs
- Cover the skillet with a lid and cook for 2-3 minutes, until the eggs are done to your liking. Serve with the sliced steak and your favorite breakfast sides.
Equipment
- Cast Iron Skillet
Becky’s Tips
- One serving is ½ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Steak and Eggs Step by Step
Prep: About 30 minutes before cooking, remove 1½ pounds of steak from the refrigerator. (It’s always best to bring steak to room temperature before cooking). Pat it dry with paper towels, then season with salt and pepper to taste. Preheat the oven to 350°F.
Cook the steak: In a large cast-iron or oven-safe skillet set over medium-high heat, melt 1 tbsp of unsalted butter and 1 tbsp of olive oil. Add the seasoned steak to the skillet, and sear for 3-5 minutes per side, until nicely browned.
Transfer to oven : Transfer the whole skillet to the oven and cook for 5-8 more minutes, until the internal temperature reaches your desired doneness.
Rest the steak: Remove the skillet from the oven, transfer the steak to a cutting board, and cover it with foil. Allow it to rest for 10 minutes before slicing. ( Tip: when cutting, go against the grain for the tenderest slices!)
Cook the eggs: While the steaks are resting, discard the liquid from the skillet, then return it to the stovetop with the heat set to medium-low. Melt 2 tbsp of unsalted butter, then carefully crack all 6 eggs into the skillet, and season with salt and pepper to taste. Cover the skillet with a lid and cook for 2-3 minutes, until the eggs are done to your liking.
Serve and enjoy: Serve the steak and eggs with your favorite sides and enjoy.
How to Store
Store leftover steak and eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, covered, on 50% power until warmed through. I recommend reheating each separately, because the eggs will cook much more quickly than the steak.
The steak can be frozen in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing the eggs.
Serving Suggestions
Since eggs with steak is such a simple dish, this is a great base recipe to really make your own! I’ve been known to cook it for both breakfast and dinner because it’s so versatile.
For added flavor, I recommend topping with garlic aioli or hollandaise sauce for a rich and creamy finish. You can also add caramelized onions for an extra kick of flavor.
More Hearty Breakfast Recipes To Try
Baked Steak and Eggs Tacos (Breakfast Tacos Recipe)
Eggs Benedict
Breakfast Burger
Breakfast Hash
Steak and Eggs Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1½ lbs. steak your favorite cut (I used ribeye)
- Kosher salt and freshly ground black pepper to taste
- 3 tbsp unsalted butter divided (⅜ stick)
- 1 tbsp olive oil
- 6 large eggs
Instructions
- 30 minutes before cooking, remove the steak from the refrigerator. Pat it dry with paper towels, then season with salt and pepper to taste. 1½ lbs. steak, Kosher salt and freshly ground black pepper
- Preheat the oven to 350°F.
- In a large cast-iron or oven-safe skillet set over medium-high heat, melt 1 tablespoon each of butter and oil together. Add the steak to the skillet and sear for 3-5 minutes per side, until nicely browned. 3 tbsp unsalted butter, 1 tbsp olive oil
- Transfer the skillet to the oven and cook for 5-8 minutes more, until the internal temperature reaches your desired doneness.
- Remove the skillet from the oven, transfer the steak to a cutting board, and cover it with foil. Allow it to rest for 10 minutes before slicing.
- Meanwhile, discard the liquid in the skillet, then return it to the stovetop with the heat set to medium-low. Melt the remaining butter, then carefully crack the eggs into the skillet. Season with salt and pepper. 6 large eggs
- Cover the skillet with a lid and cook for 2-3 minutes, until the eggs are done to your liking. Serve with the sliced steak and your favorite breakfast sides.
Notes
- One serving is ½ 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
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
