Description
A hearty and protein-packed steak and eggs breakfast featuring perfectly seared steak and sunny side up eggs, finished with fresh parsley.
Ingredients
- 2 steaks (1-inch thick (NY strip, ribeye, or sirloin))
- 4 teaspoons steak seasoning
- 8 large eggs
- 2 tablespoons ghee (or 1 tb butter + 1 tb olive oil)
- 1 tablespoon chopped parsley
- Optional: toast (hashbrowns or smashed potatoes, ranchero sauce, or chimichurri sauce)
Instructions
- Season the steaks on both sides with 3 teaspoons of steak seasoning, reserving the remaining teaspoon for the eggs.
- Heat a 12-14 inch cast-iron or nonstick skillet over medium-high heat. Add 1 tablespoon of ghee and allow it to melt. Place the steaks in the skillet and sear for 3-4 minutes per side for medium-rare. Remove steaks and set aside on a plate, loosely covered with foil.
- If needed, scrape any excess seasoning bits from the skillet to prevent sticking. Reduce heat to medium.
- Add the remaining tablespoon of ghee. Crack the eggs into the skillet and sprinkle with the reserved steak seasoning. Cook for 2-3 minutes until desired doneness (sunny side up recommended). Cook in batches if necessary.
- Slice the rested steak into 1/4 inch strips against the grain. Serve alongside the eggs and garnish with chopped parsley. Add optional sides if desired.
Notes
- Use ribeye for richer flavor or sirloin for a leaner option.
- Eggs can be cooked any style such as scrambled, over easy, or poached.
- Let steaks rest before slicing to retain juices.
- Serve with toast or potatoes for a more filling meal.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 420 mg
