The Best Ever Steak and Eggs Recipe

Get ready for a breakfast, brunch, or dinner game-changer! This Best Ever Steak and Eggs recipe transforms simple ingredients into an incredibly satisfying meal. It’s a classic combination for a reason: tender, perfectly cooked steak paired with sunny-side-up eggs, all elevated by a vibrant herb sauce. This dish delivers bold, savory flavors with a refreshing herbaceous brightness. It’s ideal for a leisurely weekend brunch, a hearty breakfast to fuel your day, or a surprisingly quick and elegant weeknight dinner. You’ll wonder why you haven’t made it sooner!

Gather these fresh ingredients to create the Best Ever Steak and Eggs. The star is the quality skirt steak, complemented by a bright, zesty herb sauce. Don’t forget your favorite eggs for that perfect runny yolk!

• ½ cup chopped fresh parsley leaves
• ½ cup chopped fresh basil
• 2 tablespoons chopped fresh chives
• 1 small shallot, diced
• 2 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ pounds skirt steak
• 1 tablespoon canola oil
• 6 fried eggs

Feel free to adjust the ingredients to suit your taste. Using high-quality steak is key for the best flavor. If you can’t find skirt steak, flank steak is a great alternative. This recipe for steak and eggs is quite forgiving.

• Steak: Flank steak or even a flat iron steak can be substituted for skirt steak. Ensure it’s about 1-inch thick.
• Herbs: If basil is unavailable, you can increase the parsley and chives or use cilantro for a different flavor profile.
• Vinegar: Lemon juice can replace red wine vinegar for a brighter, citrusy note.
• Spice: Adjust red pepper flakes to your heat preference, or omit entirely.
• Eggs: Any style of fried egg works, but sunny-side up or over-easy are classic for their runny yolks.

Step 1: Prepare the Herb Sauce

In a medium bowl, combine the chopped parsley, basil, chives, diced shallot, minced garlic, and crushed red pepper flakes. Whisk in the extra virgin olive oil and red wine vinegar until well combined. Season generously with kosher salt and freshly ground black pepper to your taste. Set this vibrant sauce aside.

Step 2: Prepare the Steak

Using paper towels, pat both sides of the skirt steak completely dry. This is crucial for getting a good sear. Season the steak liberally on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Ensure the seasoning covers the entire surface.

Step 3: Heat the Skillet

Place a large cast iron skillet over medium-high heat. Allow it to get very hot, which typically takes about 1-2 minutes. A hot skillet is essential for creating a beautiful crust on the steak.

Step 4: Sear the Steak

Add the canola oil to the hot skillet. Carefully place the seasoned steak in the middle of the skillet. Let it cook undisturbed until a dark, savory crust forms on the bottom, which should take about 4-5 minutes. You’ll see it browning nicely.

Step 5: Flip and Finish Cooking

Using tongs, carefully flip the steak. Cook the other side for an additional 3-4 minutes, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of about 130-135°F.

Step 6: Rest the Steak

Transfer the cooked steak to a clean cutting board. Let it rest for at least 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a tender and moist steak.

Step 7: Slice and Serve

After resting, thinly slice the steak against the grain. Arrange the sliced steak on plates. Spoon the prepared parsley-herb mixture generously over the steak. Serve immediately with your perfectly fried eggs.

This Best Ever Steak and Eggs recipe is fantastic on its own, but here are a few ideas to round out your meal.

• Serve with crispy breakfast potatoes or home fries.
• Add a side of fresh fruit for a touch of sweetness.
• Pair with a simple green salad dressed lightly.
• Enjoy with a piece of crusty toast for dipping in the egg yolks.

Store any leftover steak and herb mixture in an airtight container in the refrigerator for up to 2 days. Fried eggs are best enjoyed fresh. If you must store them, refrigerate separately and reheat gently. Reheat the steak in a skillet over medium heat until warmed through. Avoid microwaving the steak, as it can make it tough.

Can I use a different cut of steak?

Yes, flank steak or flat iron steak are excellent substitutes for skirt steak in this recipe. Ensure the thickness is similar for consistent cooking times.

How do I know when the steak is done?

Use an instant-read thermometer for accuracy. Rare is 125-130°F, medium-rare is 130-135°F, and medium is 135-140°F. Remember the temperature will rise a few degrees while resting.

Can I make the herb sauce ahead of time?

Absolutely! The herb sauce can be made up to a day in advance and stored in an airtight container in the refrigerator. This makes assembling the Best Ever Steak and Eggs even faster.

What kind of oil should I use for frying eggs?

A neutral oil like canola, vegetable, or even a little butter works well for frying eggs. It helps create a nice crispy edge without overpowering the flavor.

If you enjoyed this Best Ever Steak and Eggs recipe, you might also love these other flavorful dishes.

• Keto-Friendly Cottage Cheese Pancakes
• Easy Avocado Toast with Egg
• 15-Minute Creamy Garlic Basil Pasta
• Quick Keto Lemon Dill Chicken (Ready in 20 Minutes)

This Best Ever Steak and Eggs recipe is a testament to how simple classics can be incredibly rewarding. The combination of perfectly seared, juicy steak and rich, runny egg yolks is pure comfort. Enhanced by the vibrant, fresh herb sauce, this dish offers a delightful balance of savory and bright flavors. It’s easy enough for a weekday craving yet impressive enough for weekend guests. Give this sensational steak and eggs a try – it’s guaranteed to become a new favorite!

The Best Ever Steak and Eggs Recipe

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Tender skirt steak paired with sunny-side-up eggs and a vibrant herb sauce deliver bold, savory flavors with herbaceous brightness. Perfect for a quick weeknight meal or elegant brunch.

• Author: basma
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Yield: 3–4 servings 1x
• Category: Quick Dinner Recipes
• Method: Pan-frying
• Cuisine: American

Ingredients

Scale 1x2x3x

1 ½ pounds skirt steak
1 tablespoon canola oil
6 large eggs
½ cup chopped fresh parsley
½ cup chopped fresh basil
2 tablespoons chopped fresh chives
1 small shallot, diced
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
⅓ cup extra virgin olive oil
1 tablespoon apple cider vinegar (non-alcoholic)
Kosher salt and freshly ground black pepper

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Instructions

Preheat skillet over medium-high heat and add canola oil.
Season steak with salt and pepper. Sear 2-3 minutes per side for medium-rare.
Halve eggs lengthwise and cook sunny-side up 3-4 minutes until desired doneness.
In a bowl, combine parsley, basil, chives, shallot, garlic, red pepper flakes, olive oil, and apple cider vinegar. Whisk until smooth (herb sauce).
Serve steak with herb sauce, topped with fried eggs.

Notes

Substitute flank steak for skirts if needed.
Swap apple cider vinegar for lemon juice or white vinegar to avoid alcohol.
Reserve extra herb sauce for potatoes or vegetables.
Steak can be cooked medium with 4 minutes per side.

Nutrition

• Serving Size: 1 steak and 2 eggs
• Calories: 520
• Sugar: 2g
• Sodium: 600mg
• Fat: 28g
• Saturated Fat: 10g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 340mg