Steak & Eggs Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 20–30 minutes before cooking so it comes to near room temperature. Pat dry with paper towels.

Season

Season both sides of the steak evenly with kosher salt, black pepper, and garlic powder. Press the seasoning into the meat.

Sear and cook

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon vegetable oil and swirl to coat. Place the steak in the pan away from you and do not move for 2–3 minutes to develop a brown crust. Flip and add 1 tablespoon butter; baste by tilting the pan and spooning melted butter over the top for an additional 2–3 minutes for medium-rare (internal temp about 130–135°F / 54–57°C). Adjust time for desired doneness (add ~2 minutes per side for medium).

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes before slicing to retain juices.

Cook bacon

If using bacon: In a cold skillet arrange 3 strips without overlap. Cook over medium heat, flipping occasionally, until crisp and browned, about 8–10 minutes. Transfer to paper towels to drain.

Cook sausage

If using sausage links: Heat a skillet over medium heat with 1 teaspoon oil. Cook links, turning frequently, until evenly browned and cooked through, about 8–10 minutes (internal temp 160°F / 71°C).

Cook ham

If using smoked ham slice: Heat a skillet over medium heat and add the 4 oz ham slice. Sear 1–2 minutes per side until caramelized and warmed through.

Prepare pan

After removing the steak and while it rests, reduce heat to medium-low. Wipe the skillet lightly if excessively greasy, leaving a thin coating of butter or oil for flavor.

Cook eggs (butter-basted sunny-side or over-easy)

Add 1 tablespoon butter and let it foam. Crack 2 large eggs into a small bowl to check for shells. Gently slide eggs into the skillet. For sunny-side up: cook undisturbed until whites are set but yolks still runny, about 2–3 minutes; for over-easy: cook 1–2 minutes until whites set, carefully flip with a spatula and cook 20–30 seconds more. Season eggs with 1/4 tsp salt and 1/8 tsp pepper.

Slice the rested steak against the grain into 1/4–1/2-inch slices. Arrange steak on a plate with the cooked eggs and your chosen side (bacon, sausage, or ham). Spoon any pan juices from the steak over the meat.

Garnish with chopped parsley and a few drops of hot sauce if desired. Serve immediately while hot.