Pan-Seared Steak and Eggs
A diner-style breakfast featuring a perfectly seared steak and crispy-edged fried eggs, cooked in one cast iron skillet. Ready in under 20 minutes with minimal cleanup.
- Total time
- 18 min
- Servings
- 2
- Calories
- 512
- Protein
- 52g
Ingredients
- 2 steaks (6 oz each) beef steaks (ribeye or NY strip, about 1 inch thick)
- 4 large eggs
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Remove the steaks from the refrigerator and place them on a cutting board for 5 minutes so they warm slightly, making them cook evenly.
- 2
Pat the top and bottom surfaces of each steak with paper towels until dry; this helps them brown better in the pan.
- 3
Sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of pepper evenly over the top side of each steak.
- 4
Place a 12-inch cast iron skillet on the stovetop over medium-high heat and wait until wisps of smoke just appear above the pan, about 2 minutes.
- 5
Pour 1 tablespoon of olive oil into the hot skillet, tilting the pan so the oil coats the bottom evenly.
- 6
Lay both steaks away from your body into the oil; you should hear a loud sizzle immediately as they hit the hot pan.
- 7
Let the steaks sit undisturbed in the pan for 4 minutes without moving or flipping, allowing a brown crust to form on the bottom.
- 8
Flip each steak away from you and cook on the second side for 3 minutes more, until the surface is brown and the steak feels firm but yields slightly to thumb pressure.
- 9
Transfer the steaks to a clean plate and tent loosely with foil to rest for 3 minutes while you cook the eggs.
- 10
Pour the remaining 1 tablespoon of olive oil into the same skillet (with the browned bits still in the pan) and reduce heat to medium.
- 11
Crack all 4 eggs into the skillet, spacing them apart, and cook until the whites turn opaque and the edges begin to curl, about 3 minutes.
- 12
Divide the steaks and eggs between two plates, placing the steak on one side and the eggs on the other side of each plate.
Tools you’ll need
- 12-inch cast iron skillet
- cutting board
- paper towels
- tongs or spatula
- plate
- foil
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