Steak and Eggs Breakfast Plate

 

Ingredients (Serves 1–2):

1 small steak (e.g., sirloin, ribeye, or NY strip — about 6–8 oz)

2–4 eggs

Salt & pepper, to taste

1 tbsp butter or oil for cooking eggs

1 tbsp oil for searing steak

Optional sides:

Hash browns or home fries

Toast or buttered biscuit

Sautéed spinach, mushrooms, or grilled tomatoes

 

Instructions:

1. Prep the Steak:

Let steak sit at room temp for about 15–20 minutes.

Season both sides generously with salt and black pepper (or steak seasoning of your choice).

2. Cook the Steak:

Heat 1 tbsp oil in a skillet (preferably cast iron) over medium-high heat.

Sear steak for about 3–4 minutes per side for medium-rare (adjust time to preferred doneness).

Let steak rest on a cutting board, tented with foil, for 5 minutes before slicing.

3. Cook the Eggs:

In the same pan (or a new one), lower heat to medium.

Add 1 tbsp butter or oil.

Cook eggs to preference:

Sunny-side up: Crack eggs into pan, cook without flipping until whites are set.

Over-easy: Flip gently after 1–2 minutes and cook another 30–60 seconds.

Scrambled: Beat eggs first, then pour into pan and stir gently until soft and fluffy.

 

4. Plate It Up:

Slice steak (if needed) and plate next to eggs.

Add your side(s): toast, hash browns, avocado slices, or veggies.