Steak & Eggs Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture — this helps develop a good sear.

Season both sides of the steak evenly with kosher salt, freshly ground black pepper, and garlic powder (if using). Press the seasoning into the meat so it adheres.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon vegetable oil and swirl to coat; the oil should shimmer and just begin to smoke.

Place the steak in the hot skillet. For a 1-inch thick steak, cook undisturbed for about 3–4 minutes to develop a deep brown crust. Flip and cook the second side 3–4 minutes for medium-rare (adjust time for thickness and desired doneness).

During the last 1–2 minutes of cooking, add 1 tablespoon unsalted butter, 2 sprigs thyme or rosemary, and 1 crushed garlic clove to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak (basting) to finish flavor and color.

Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to let juices redistribute.

After resting, slice steak against the grain into strips about 1/4–1/2 inch thick if serving sliced.

Prepare pan

While the steak rests, wipe out the skillet if it has excessive browned bits (leave a little fond for flavor). Reduce heat to medium-low.

Add 1 tablespoon unsalted butter to the skillet and let it melt, swirling to coat the bottom. Crack 2 large eggs into a small bowl one at a time to check for shells, then gently slide them into the skillet.

Cook eggs to your preferred style: for sunny-side-up, cover the pan with a lid and cook 2–3 minutes until whites are set but yolks still runny. For over-easy, cook until whites set (about 2 minutes), flip gently and cook 15–30 seconds. For over-medium, flip and cook 45–60 seconds more. For over-hard, cook until yolks are fully set, about 90 seconds after flipping.

Season eggs with 1/4 teaspoon salt and a pinch of freshly ground black pepper while cooking or immediately after plating.

Plate the dish: place the sliced or whole rested steak on a plate and top or serve alongside the cooked eggs.

Spoon any buttery pan juices over the steak slices. Sprinkle chopped fresh parsley over the steak and eggs, if using. Serve with a lemon wedge on the side to brighten flavors, if desired.

Serve immediately while steak and eggs are hot.