Steak and Eggs
A classic breakfast dish featuring tender ribeye steaks paired with perfectly cooked eggs, making for a hearty and impressive meal.
Ingredients
Main ingredients
- 2 pieces ribeye steaks Can substitute with sirloin or flank steak.
- 4 large eggs Cook to your desired doneness (sunny-side up or over-easy).
- 2 tablespoons olive oil For cooking the steaks.
- to taste Salt and pepper Season the steaks generously.
- Optional: herbs for garnish (like parsley or chives) Adds fresh flavor.
Instructions
Cooking the Steak
- Heat a skillet over medium-high heat and add olive oil.
- Season the steaks generously with salt and pepper on both sides.
- Place the steaks in the skillet and cook for about 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
- Remove the steaks from the skillet and let them rest.
Cooking the Eggs
- In the same skillet, crack in the eggs and cook them until the whites are set and the yolks reach your desired doneness.
Serving
- Serve the steaks with the cooked eggs either on top or beside them.
- If desired, garnish with fresh herbs for an added burst of flavor.
Notes
Allow the steak to rest for a few minutes after cooking to redistribute juices. Use a meat thermometer for doneness (medium-rare is about 130-135°F).