It’s a breakfast that keeps me full for hours and enables me to sail right through to lunchtime - no midmorning snack needed. My family loves having steak and eggs for breakfast. To make it a quick one that I can cook on weekday mornings, I use relatively thin steaks - ½ inch thick. I quickly grill them on my indoor dual-contact grill and cook the eggs in a nonstick skillet. If you don’t own a dual-contact grill, you can use a grill pan. You can also simply pan-fry the steak in one pan and the eggs in another.
Ingredients
Recipe Card
Thin steak: I typically use a thin cut of New York Strip Steak. However, when I can find it at the store, I use Chuck Eye steak, as shown in the photo below. It’s a nicely marbled cut, way cheaper than a ribeye, and almost as good. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper. Avocado oil spray: This neutral-tasting oil is perfect for frying. You can also use butter. Eggs: I almost always use large eggs in my recipes, and this one is no exception. For garnish: I like to garnish this dish with a sprinkle of red pepper flakes and fresh chopped parsley.
Cook the steak. Start by seasoning the steak and grilling it. Generally speaking, you should grill it for about 2 minutes per side for medium-rare, or a total of 3 minutes in a dual-contact grill. If you’re using a strip steak, you should also briefly cook the fat strip. If you’re pan-frying the steak and are aiming for medium-rare, you’ll need to cook it for 2-3 minutes per side over medium-high heat. Season and serve. Season the dish with salt, black pepper, red pepper flakes, and parsley, then serve. When I make this dish for dinner, I like to add a simple steamed veggie, such as steamed broccoli or steamed spinach. Reheat the leftovers gently in the microwave, covered, at 50% power, or slice them and add them cold to a salad. You can use them to make a steak salad or add them to this arugula salad. I don’t recommend keeping fried egg leftovers.
