Jul 14 2026
Restaurants›Penrose Taphouse & Eatery›Steak & Eggs Recipe

Steak & Eggs Recipe

Inspired by Penrose Taphouse & Eatery
Time30m
Serves1

$12 oz ribeye, two eggs, sourdough or wheat toast

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Ingredients

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Meat

Eggs

Bread

Condiments

Method

Cooking the Steak

  1. 1

    Prepare the Ribeye

    Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking for even cooking.

  2. 2

    Season the Steak

    Rub the ribeye with salt and black pepper on both sides.

  3. 3

    Cook the Steak

    Heat a skillet or grill over medium-high heat. Add the ribeye steak and cook for about 4-5 minutes on each side for medium-rare, or longer to reach your desired doneness.

  4. 4

    Rest the Steak

    Once cooked, remove the steak from the skillet and let it rest for about 5 minutes before slicing.

Cooking the Eggs

  1. 5

    Prepare the Eggs

    In a separate pan, melt 1 tablespoon of butter over medium heat.

  2. 6

    Cook the Eggs

    Crack the eggs into the pan and cook them sunny-side up or to your preference. Season with salt and black pepper.

Toasting the Bread

  1. 7

    Toast the Bread

    While the eggs are cooking, toast the sourdough or wheat bread slices until golden brown.

Serving

  1. 8

    Plate the Dish

    Slice the rested ribeye steak and arrange it on a plate alongside the eggs and toast. Serve immediately.

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