Steak and Eggs
A classic American breakfast featuring a perfectly seared steak with a crispy crust and tender, juicy interior alongside eggs cooked to your preference. Quick, satisfying, and restaurant-quality at home.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 52g
Ingredients
- 2 steaks boneless ribeye steaks (1 inch thick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme sprigs
- 4 eggs large eggs
- 1 tablespoon extra-virgin olive oil
Instructions
- 1
Remove both boneless ribeye steaks from the refrigerator 20 minutes before cooking — bringing them to room temperature ensures even cooking from edge to center. Pat each steak completely dry with paper towels on both sides; removing surface moisture is essential for achieving a crispy, golden-brown crust rather than a gray, steamed surface.
- 2
Season both steaks generously on all sides with 0.5 teaspoon kosher salt and 0.25 teaspoon freshly cracked black pepper each. Distribute the seasoning evenly and let it sit on the meat for at least 5 minutes — this allows the salt to penetrate slightly, enhancing flavor throughout.
- 3
Set a 12-inch cast iron skillet over medium-high heat and let it preheat for 2-3 minutes until a drop of water dances and immediately evaporates on contact. The pan must be smoking-hot to develop that signature crust.
- 4
Carefully lay both steaks into the hot skillet — you should hear a loud, aggressive sizzle immediately. Do not move them; let them sear undisturbed for 3-4 minutes until a golden-brown crust forms on the bottom. You'll see smoke rising and smell the rich, charred aroma.
- 5
Flip each steak with tongs and immediately add 2 tablespoons unsalted butter and 4 fresh thyme sprigs to the pan, distributing the butter around the steaks. Sear the second side for another 2-3 minutes for medium-rare (internal temperature of 130–135°F on an instant-read thermometer placed at the thickest part). Tilt the pan toward you and baste the tops of the steaks with the melted, foaming butter using a spoon — this adds flavor and ensures even cooking.
- 6
Transfer both steaks to a warm cutting board and rest for 5 minutes — during this time, carryover cooking will raise the internal temperature another 5°F, and the juices will redistribute throughout the meat, keeping it tender and juicy when you eat it. Do not skip this step.
- 7
While the steaks rest, set a 10-inch nonstick skillet over medium heat and add 1 tablespoon extra-virgin olive oil. Once the oil shimmers and moves freely across the pan, carefully crack all 4 large eggs into the skillet, spacing them out so they do not touch.
- 8
Cook the eggs without stirring until the whites turn opaque and set but the yolks remain runny and jiggly when you gently shake the pan, about 3-4 minutes. Watch the bottom of the eggs — they should sizzle steadily but not brown. If you prefer firmer yolks, cook an additional 1-2 minutes.
- 9
Divide the steaks between two plates, placing them off to one side. Slide 2 eggs onto each plate next to the steak, being careful to keep the yolks intact. Drizzle any pan juices from the cutting board over the steaks and serve immediately while the steaks are still hot and the yolks are still warm and runny.
Tools you’ll need
- instant-read thermometer
- paper towels
- 12-inch cast iron skillet
- tongs
- spoon
- cutting board
- 10-inch nonstick skillet
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