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Homemade Steak and Eggs photo

Steak and Eggs

Pan-seared 1-inch steaks cooked to preference and served with sunny-side-up eggs, finished with chopped parsley. Optional add-ons include toast, hash browns or smashed potatoes, ranchero sauce, or chimichurri.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 steaks1-inch thick NY strip, ribeye, or sirloin
  • 4 teaspoonssteak seasoning
  • 8 largeeggs
  • 2 tablespoonsgheeor 1 tb butter + 1 tb olive oil
  • 1 tablespoonchopped parsley
  • Optional Add-Ons: toasthashbrowns or smashed potatoes ranchero sauce, or chimichurri sauce

Equipment

  • 12-14 inch cast-iron skillet or nonstick skillet
  • Spatula
  • foil

Method
 

Instructions
  1. Season both sides of the 2 steaks with 3 teaspoons of the steak seasoning; set aside the remaining 1 teaspoon to season the eggs.
  2. Place a 12–14 inch cast-iron or nonstick skillet on the stovetop and heat over medium-high.
  3. Add 1 tablespoon of the fat (use 1 tablespoon ghee, or if using the butter+olive oil option add 1 tablespoon total now) to the hot skillet. When the fat is hot and melted, add the steaks.
  4. Sear the steaks 3–4 minutes per side for medium-rare (adjust time for preferred doneness). Remove the steaks to a plate and loosely cover with foil to rest and keep warm.
  5. Reduce the heat to medium. If needed, use a spatula to scrape any browned bits from the skillet so the eggs won’t stick.
  6. Add the remaining 1 tablespoon of fat to the skillet. Carefully crack the 8 eggs into the skillet, working in batches if your skillet cannot fit them all at once. Sprinkle the reserved 1 teaspoon steak seasoning over the tops of the eggs.
  7. Cook the eggs 2–3 minutes for sunny-side-up (cook longer if you prefer a firmer yolk or a different egg style).
  8. Once the eggs are cooked to your preference, slice the rested steaks against the grain into 1/4-inch strips. Sprinkle the 1 tablespoon chopped parsley over the steak and eggs and serve.

Notes

Seasonings– We have an amazingsteak seasoning recipehere on the site. However, you can use a store-bought steak seasoning blend or a simple mix of: 1 ½ tsp salt, 1 tsp garlic powder, ½ tsp pepper, ½ tsp onion powder, ½ tsp chili powder.
Storing Leftovers– Steak and eggs taste best when enjoyed freshly made. However, the steak will keep well for up to 3 days when stored in an airtight container in the refrigerator.
Reheating– Reheat the steak in short bursts on 50% power to heat the meat without overcooking and drying it out. I recommend making fresh eggs.