Classic Steak and Eggs

Classic Steak and Eggs

Classic Steak and Eggs

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Cast iron skillet or heavy bottomed pan
2
Spatula
3
Spoon
4
Small bowl
5
Plate
6
Tongs
7
Measuring spoons
8
Paper towels

Ingredients

Protein

  • 1
    8 oz Steak

Eggs

  • 1
    2 Large Eggs

Fats

  • 1
    1 tbsp Butter
  • 2
    1 tbsp Olive Oil

Seasoning

  • 1
    0.25 tsp Salt
  • 2
    0.25 tsp Black Pepper

Directions

1

Prepare the Steak

Pat the steak dry with paper towels. This helps to get a good sear. Season both sides generously with salt and black pepper.

2

Heat the Pan

Heat olive oil in a cast-iron skillet (or heavy-bottomed pan) over medium-high heat. The pan is ready when the oil starts to shimmer. This is a sign the pan is hot enough for searing.

3

Sear the Steak

Carefully place the steak in the hot skillet. Do not overcrowd the pan; sear one steak at a time if necessary. Sear for 3-5 minutes per side for medium-rare, depending on the thickness of the steak. For a visual cue, look for a nice brown crust.

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4

Baste and Rest

Reduce heat to medium-low. Add butter to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak with the melted butter for 1-2 minutes, this adds flavor and moisture. Remove the steak from the skillet and let it rest on a plate for 5 minutes. Resting is crucial as it allows the juices to redistribute, resulting in a more tender and flavorful steak.

5

Cook the Eggs

While the steak rests, crack the eggs into a small bowl. Add a pinch of salt and pepper. In the same pan (no need to clean it), add a little more butter if needed. Once melted, pour in the eggs. Cook to your preference; for sunny-side-up cook until the whites are set but yolks are still runny; for over-easy flip the eggs gently and cook for another 30 seconds. Cooking times will vary by preference and stove strength.

6

Serve

Slice the steak against the grain for maximum tenderness. Serve immediately with the eggs. Feel free to sprinkle with additional salt, pepper, or herbs if desired.

Recipe Tips

  • For best results, use a steak that's about 1 inch thick.
  • Ensure the pan is hot before adding the steak to get a good sear.
  • Do not flip the steak too often; let it sear properly before flipping.
  • Let the steak rest after cooking; this makes it more tender.
  • Use fresh, high quality eggs.
  • If you do not have a cast iron skillet, any heavy-bottomed pan will work.
  • For easy cleanup, use a non-stick pan for the eggs.
  • Always use caution when working with hot oil and cookware. Never leave a hot pan unattended and use oven mitts to protect hands.
  • Always wash hands and surfaces before and after cooking to ensure food safety

Nutrition Facts (per serving)

Calories

650 kcal

Carbs

2g

Protein

60g

Fat

45g

Fiber

0g

Sugar

0g

Sat. Fat

20g

Sodium

800mg

Trans Fat

0g

Cholesterol

350mg

Potassium

450mg

Vitamin A

150%

Vitamin C

0%

Calcium

50%

Iron

4%

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