What’s a better way to start your weekend than with a big plate of steak and eggs? However, you like it, whether well done or medium rare, or sunny side or over easy, nothing sets you up better for an active weekend that a big plate of meaty steak and eggs. It’s a great low carb or keto meal, full of protein and fats, or simply a wonderful treat to have on the weekend.
Easy Steak and Eggs Recipe
Steak and eggs are an amazing combination that feels like it maybe shouldn’t work. You’ve got the fatty and meaty steak that somehow pairs well with the greasy, also fatty yolky fried egg. Despite the fact that the entire meal is just fat and protein, it almost doesn’t need vegetables or carbs – it is perfect entirely on its own.
The trick, of course, is getting it just right.
Steak and Eggs Ingredients
Though it seems obvious what you need, you do need two more ingredients to make great steak and eggs! Make sure to check the recipe card down below for the precise amounts.
- T Bone Steak
- Montreal Steak seasoning
- Sunny side up Eggs
How to Make Steak and Eggs
- Let your steak come to room temperature out of the fridge and season liberally with the Montreal steak spice
- Heat a cast iron skillet or frying pan until super hot
- Cook the steak for 3 to 4 minutes per side, stopping 5 degrees before the desired doneness
- Tent the steak with aluminum foil and rest
- Heat butter in the pan until bubbling, then crack your eggs into the pan
- Cook on low-medium heat until the whites are cooked, and the edges and bottom are perfectly browned
- Either serve them as sunny side up or flip them and cook until they become over easy
How Many People Does This Serve?
While there is always a temptation to tuck into an entire steak and a box full of eggs, you will probably want to hold yourself back, especially if you are having this for breakfast.
Assuming you buy a standard T-bone cut, this recipe should comfortably serve two people splitting up the steak and having two eggs each.
If you wanted to, you could easily turn this into a dinner by eating all of the steak and eggs yourself, but you should probably add something green alongside to help round out the meal.
How to Cook Your Steak Perfectly
What’s a perfect steak and eggs without getting your steak to a perfect temperature?
Cooking the perfect steak is always a bit of a challenge, especially with a T bone, thanks to the differing thickness of the meat on both sides of the bone.
There are a couple of ways to always ensure you get a perfectly done steak. The easiest and most practical method, albeit the most expensive one, is to use a thermometer. Something like a Thermapen is great for being able to give you the exact temperature of the meat; once your meat is 5 degrees less than your perfect temperature on your thermometer, you can pull it and let it rest.
The carryover heat will raise the meat the remaining 5 degrees.
Steak Doneness Temperatures
- Blue in the middle– 110 degrees Fahrenheit
- Rare- 120-125 degrees Fahrenheit in the middle
- Medium-rare– 125- 135 degrees Fahrenheit in the middle
- Medium – 135- 140 degrees Fahrenheit in the middle.
- Medium Well-140- 150 degrees Fahrenheit
- Well-done– 155 + degrees Fahrenheit
How to Tell if a Steak is Done Without a Thermometer
If you don’t have one, you can also use the slightly more confusing finger test.
Open your hand in a flat palm and, one at a time, touch your fingers to your thumb, feeling the spongy muscle at the base of the thumb each time with the index finger of your other hand.
The resistance that your thumb muscle gives your finger can be roughly aligned with the different doneness levels of meat.
When you touch that muscle with an open palm, that’s roughly what a steak will feel like when completely raw.
Medium rare feels like when you touch your middle finger and thumb together – it will have a sort of giving to it, but it will still be relatively firm.
If you want a more visual sign, then watch your steak like a hawk as it cooks in the pan. Once it hits 145 Fahrenheit, it will start releasing light pink juices. If you take it out then, it will actually end up a shade closer to medium, but it’s a good way to guesstimate the right temperature for your steak.
Looking for more delicious Steak recipes? Try these:
- Mushroom Crock Pot Cube Steak & Gravy
- Easy and Delicious Grilled Rib Eye Steak
- Asian Sesame Grilled Steak Salad
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Steak and Eggs Recipe
Skip the restaurant and make your own steak and eggs at home! Pan-seared or grilled steak is seasoned with steak seasoning and served with hot, fresh fried eggs for the perfect meal.
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Total Time
- 15 minutes
- Karlynn Johnston
- 1 large T Bone Steak
- 1 tbsp Montreal steak seasoning
- 2 tbsp butter divided
- 4 large sunny side up eggs
Remove the steak from the refrigerator and let it come to room temperature.
Season the steak with the Montreal steak spice, rubbing it evenly on both sides. If desired, use more spice than 1 tablespoon.
Heat a cast-iron skillet or frying pan over medium-high heat. Melt one tablespoon of butter in the pan. melt until sizzling in the pan.
Add in the steak and cook on one side for 3-4 minutes, then flip and cook the other side. Keep cooking until the steak reaches 5 degrees BEFORE your desired temperature for doneness.
Remove the steak and place on a plate. Cover with aluminum foil and let rest. The steak will rise in temperature while resting.
Add another tablespoon of butter into the pan. Crack the 4 eggs into the pan. Cook on low-medium heat until the whites are cooked and the edges and bottom are browned for sunny side up. We prefer them sunny side up when eating them with steak. Flip them and cook the other side for over easy if preferred.
While the eggs are cooking, slice the steak into strips and divide between the two plates.
Place two eggs on each plate and serve.
- You can always grill the steak as well if you want
- This serves two people, thus 4 eggs and one big steak to share!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.