Classic Steak and Eggs
Seared ribeye steak paired with perfectly cooked eggs—a timeless American breakfast or dinner. Ready in under 25 minutes with minimal ingredients.
- Total time
- 22 min
- Servings
- 2
- Calories
- 582
- Protein
- 62g
Ingredients
- 2 steaks (12 oz each) ribeye steaks, about 1 inch thick
- 4 large eggs
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh herbs (parsley or chives, chopped)
Instructions
- 1
Remove the steaks from the refrigerator and place them on a cutting board.
- 2
Sprinkle 0.5 teaspoons salt and 0.25 teaspoons black pepper evenly across both sides of each steak, pressing gently so it sticks.
- 3
Crack the 4 eggs into a small bowl, keeping them whole, and set the bowl near the stove.
- 4
Place a 12-inch cast iron or heavy skillet over medium-high heat and wait until a drop of water flicked onto the surface sizzles and evaporates immediately, about 90 seconds.
- 5
Pour 1 tablespoon olive oil into the hot skillet and tilt to coat the bottom evenly, then wait 15 seconds until the oil shimmers.
- 6
Gently lay both steaks flat into the oil—you should hear a loud sizzle—and do not move them for 4 minutes so a golden crust forms.
- 7
Flip each steak once using tongs and cook the other side for 3 minutes until the surface is the color of warm honey and the steaks feel firm when you press the center with your fingertip (145°F for medium-rare).
- 8
Transfer the steaks to a clean cutting board and let them rest for 3 minutes—this keeps the juices inside.
- 9
Without cleaning the skillet, reduce the heat to medium and add 2 tablespoons butter, swirling the pan so it melts and coats the bottom, about 45 seconds.
- 10
Slowly pour all 4 eggs from the bowl into the skillet, spacing them apart so they do not touch, and cook without stirring for 3 minutes until the whites turn opaque and the yolks still jiggle when the pan is gently shaken.
- 11
Sprinkle the remaining 0.5 teaspoons salt and 0.25 teaspoons black pepper across the eggs.
- 12
Divide the steaks between two plates, placing one steak to the left side of each plate.
- 13
Using a thin metal spatula, slide 2 eggs onto the right side of each plate next to the steak.
- 14
Sprinkle 1 tablespoon fresh herbs evenly over each plate.
Tools you’ll need
- 12-inch cast iron or heavy skillet
- cutting board
- small bowl
- kitchen tongs
- meat thermometer (optional)
- thin metal spatula
- two dinner plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
