Steak and Eggs Classic Duo

A luxurious indulgent breakfast classic steak and eggs is truly one of the most quintessential breakfast duos out there Whether you want the ultimate hangover cure a treat-yourself Sunday brunch or a satisfying weeknight dinner this dish easily fits the bill Here at Delish this breakfast is near and dear to our hearts and food editor Brooke Caison makes it once a month for steak and egg Saturdays Follow these top tips to make this classic perfectly every time

I first made this when craving a hearty breakfast and it quickly became a family favorite now we enjoy it regularly for weekend brunch and even dinners

Ingredients

• New York Strip steak: Choose a cut with a good balance of tenderness and fat about 1 inch thick for the best texture
• Vegetable oil: Helps the seasoning adhere to the steak and aids in searing
• Kosher salt: Essential for bringing out the meat’s natural flavor use to taste
• Freshly ground black pepper: Adds a bright sharpness freshly ground is best
• Smoked paprika: Contributes a subtle smoky depth opt for Spanish smoked paprika if you can
• Butter: Adds richness and helps create a beautiful crust during basting
• Eggs: Fresh eggs for best flavor cook them runny or how you prefer
• Roasted potatoes: A comforting starchy side that pairs perfectly with the rich steak and eggs
• Parsley and dill: Fresh chopped herbs to brighten and add a pop of color on the finished plate

Step-by-Step Instructions

Sear the Steak:

Allow your steak to come to room temperature for about 30 minutes so it cooks evenly Drizzle with 1 tablespoon vegetable oil then rub all over with salt pepper and smoked paprika including the sides Preheat a medium cast iron skillet on medium-high heat until very hot Add the steak and cook for about 5 minutes flipping once when a deep golden crust forms

Baste with Butter:

Lower heat to medium-low Add butter to the pan Tilt the skillet so the butter pools then spoon it continuously over the steak Flipping it occasionally baste for 2 to 3 minutes until it reaches your desired doneness Medium rare is 120 to 125 degrees Fahrenheit Medium is around 130 degrees

Rest the Steak:

Transfer steak to a cutting board and let it rest for 10 minutes This allows the juices to redistribute so the steak stays juicy

Cook the Eggs:

Heat the remaining oil in a nonstick skillet over medium heat Crack eggs into the pan and cook 3 to 4 minutes until whites are set and edges lightly browned Season with salt and pepper

Slice and Serve:

Cut steak against the grain into 1-inch strips Arrange steak eggs and roasted potatoes on a plate Garnish with chopped parsley and dill Add extra salt pepper or paprika as you like

Bookmark

My favorite part of this dish is the first bite of juicy steak paired with the creamy yolk of a perfectly cooked runny egg I remember making this for a special weekend breakfast and the whole table was quietly savoring every bite it just feels like a little celebration on a plate

Storage Tips

Store any leftover steak and eggs in an airtight container in the refrigerator for up to three days Reheat gently on the stovetop or in the oven at low heat to avoid overcooking The eggs taste best when freshly cooked so consider making those to order if possible

Ingredient Substitutions

If you can’t find New York strip try ribeye flank steak or hanger steak for similar flavor and texture Avoid filet mignon here as it is too lean for this dish’s rich profile Butter can be replaced with ghee or clarified butter for a slightly different flavor profile

Serving Suggestions

Pair this dish with crispy hashbrowns roasted breakfast potatoes or air fryer tater tots for a comforting breakfast plate Add a side of fresh fruit or a simple green salad to lighten the meal Consider finishing with a drizzle of chili oil for a touch of heat

Cultural Context

Steak and eggs has long been a symbol of indulgence and strength especially popularized as a hearty breakfast for ranchers and cowboys in the American West This pairing celebrates simple quality ingredients cooked well to deliver big flavors

Pro Tips

• Use a cast iron skillet if you can for the best searing and crust formation
• Resting steak is essential—skip it and you lose all those delicious juices
• Don’t overcook the eggs—runny yolks create a rich foil to the savory steak

Common Recipe Questions

→ What steak cuts work well with this dish?

New York strip, ribeye, flank, and hanger steaks all offer great flavor with enough fat to complement eggs. Avoid very lean cuts like filet mignon for best results.

→ How should I season the steak for maximum flavor?

Use a simple blend of kosher salt, freshly ground black pepper, and smoked paprika. This combination enhances the beef without overpowering it.

→ What’s the best method for cooking eggs?

Fried eggs with runny yolks make a creamy, rich pairing, but scrambled, poached, or baked eggs work well too depending on preference.

→ How can I add brightness to the plate?

Fresh chopped herbs like parsley and dill add vibrant color and a refreshing contrast to the hearty steak and eggs.

→ How should I reheat leftovers without drying the steak?

Warm steak and eggs gently on the stove or in a low oven to avoid overcooking. This helps retain juiciness and flavor.