Steak and Eggs

Name: Steak and Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: United States
Ingredients: 4 sirloin or ribeye steaks, about 6 oz (170 g) each and 1 inch (2.5 cm) thick; 1 1/2 tsp fine salt, divided; 1 tsp freshly ground black pepper, divided; 2 tbsp (30 ml) neutral oil, such as canola or vegetable; 2 tbsp (28 g) unsalted butter, divided; 8 large eggs

Steak and Eggs Say it: STAYK and EGZ

By the Passport Plate editors. Published November 5, 2026.

Jump to recipe Pin it

Steak and eggs is a classic American diner and home breakfast, especially associated with hearty weekend mornings and old-fashioned short-order cooking. A quick-seared steak, usually sirloin or ribeye, is served alongside eggs fried in butter until the whites are set and the yolks still runny. The contrast of juicy, savory beef and rich eggs makes it simple but satisfying. It is often plated with hash browns or toast, and seasoned only with salt and black pepper so the beef shines.

Steak and Eggs

Pronounced STAYK and EGZ

Serves: 4
Prep: 10 min
Cook: 20 min
Total: 30 min
Level: Easy

Gluten-free

Also nut-free.

Allergens: contains milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

Steak

4 sirloin or ribeye steaks, about 6 oz (170 g) each and 1 inch (2.5 cm) thick
1 1/2 tsp fine salt, divided
1 tsp freshly ground black pepper, divided
2 tbsp (30 ml)30 ml (2 tbsp) neutral oil, such as canola or vegetable

Eggs

2 tbsp (28 g)28 g (2 tbsp) unsalted butter, divided
8 large eggs

Method

Pat the steaks dry with paper towels and season both sides with 1 tsp of the salt and 3/4 tsp of the pepper. Let them stand at room temperature while you heat the pan.
Heat the oil in a large cast-iron or heavy skillet over medium-high until shimmering. Add the steaks without crowding and sear for 3 to 4 minutes per side, until a deep golden-brown crust forms and the steak releases easily, for medium-rare (130–135°F/54–57°C); work in batches if needed.
Transfer the steaks to a cutting board and rest for 5 minutes; the internal temperature will rise slightly as they rest.
Pour off any excess oil from the skillet and wipe it out, or use a nonstick skillet. Melt 1 tbsp (14 g) of the butter over medium-low heat.
Crack 4 of the eggs into the skillet, season with a pinch of the remaining salt and pepper, and cook until the whites are fully set and the yolks are still runny, 2 to 3 minutes. Transfer to a plate and repeat with the remaining butter, eggs, salt, and pepper.
Slice the steak against the grain if desired, or serve whole, and plate with the fried eggs. Serve immediately while the steak is juicy and the eggs are hot.

Regional variants

Diners often add hash browns or home fries and toast; ribeye gives a richer result than lean sirloin. Some cooks finish the steak with a pat of herb butter.

Cook's notes

Pat the steaks very dry and do not crowd the pan so they brown deeply rather than steam.
For set whites and runny yolks, cook the eggs gently over medium-low heat and spoon hot butter over the whites.
Let the steaks rest before serving so their juices stay in the meat.

Serve with

Hash browns or home fries and buttered toast, with hot coffee or orange juice.

Make ahead and storage

Best cooked fresh; refrigerate leftovers up to 2 days and reheat steak gently, but fry eggs to order.

Steak and Eggs