Three Eggs With Steak (6 Oz) Recipe

Bring steak to room temperature

Remove the 6 oz steak from the refrigerator 20–30 minutes before cooking so it reaches near room temperature; this helps it cook evenly.

Pat the steak dry with paper towels. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot, about 3–4 minutes. Add 1 tablespoon neutral oil and swirl to coat.

When the oil is shimmering and just beginning to smoke, add the steak. Sear without moving for 2–3 minutes to develop a brown crust.

Flip the steak and add 1 tablespoon unsalted butter and the optional herb sprig. Tilt the pan and spoon the melted butter over the steak (basting) for another 2–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Cook longer 3–4 minutes per side for medium.

Transfer steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes before slicing against the grain into strips or bite-sized pieces.

Decide egg style: sunny-side up, over-easy, or scrambled. Timing below assumes starting eggs after the steak is searing or resting. For best coordination, begin eggs when steak is resting so both finish together.

Sunny-side up / Over-easy

Heat a nonstick skillet over medium-low. Add 1 tablespoon butter and let it melt and foam but not brown. Crack each of the 3 eggs into a small bowl first, then gently slide into the skillet, spacing them apart. Season with 1/4 tsp salt and 1/8 tsp pepper. For sunny-side up, cook until whites are set and edges slightly crisp, about 3–4 minutes. For over-easy, cook until whites set (about 2–3 minutes) then carefully flip each egg and cook 15–30 seconds more for a runny yolk.

Scrambled

Crack 3 eggs into a bowl, add 1 tablespoon milk or cream, 1/4 tsp salt and 1/8 tsp pepper. Whisk until homogenous and slightly frothy. Heat a nonstick skillet over medium-low and add 1 tablespoon butter. When butter is melted and foamy, pour eggs in. Let eggs sit undisturbed for 10–15 seconds, then gently push from the edges to the center with a silicone spatula, forming soft curds. Continue until mostly set but still glossy, 1–2 minutes. Remove from heat — residual heat will finish them.

Taste and adjust seasoning if needed. Keep eggs warm until steak is rested and ready to serve.

Slice the rested steak against the grain into thin strips or bite-sized pieces and arrange on the plate.

Place the three eggs beside the steak. If using garnish, sprinkle chopped parsley or chives over the eggs and steak. Serve with toast, potatoes, and optional hot sauce or steak sauce on the side.

Enjoy immediately while steak and eggs are hot.