If you’re looking for a meal that feels special but doesn’t require a ton of effort, this one’s for you! Steak and eggs might sound simple (and it is!), but if it’s done right, it feels like something you’d order at a fancy restaurant. It’s rich, satisfying, and packed with flavor!. The best part is, it all comes together in one pan.
This method shows you exactly how to get that perfect golden crust on your steak without it sticking to the pan, plus the easiest way to make crispy-edged, runny-yolk eggs. A few cloves of garlic, a sprig of rosemary, and a generous spoonful of butter goes a long way here, so don’t skip the basting step, it makes ALL the difference.
I like to finish the eggs with a little drizzle of chili crisp for some heat, plus flaky salt and chives to tie it all together. You could absolutely stop there, but if you want to round things out, a simple arugula salad with lemon, olive oil, and shaved parmesan is the perfect bright contrast to all that richness. Whether it’s date night in or just a Tuesday when you’re craving something a little extra, this one is always a winner!
How To Make My Steak & Eggs
Here’s a video of how I made my Steak & Eggs. For another delicious one pan dish, check out my Garlic Butter Steak With Mushroom Wine Sauce recipe!
Ingredients (Serves 2)
- 1 10 to 12-ounce 1” thick New York Strip Steak
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 to 2 tbsp. neutral oil, such as avocado
- 2 to 3 tbsp. unsalted or compound butter
- 3 sprigs fresh rosemary
- 3 garlic cloves, peeled and smashed
- 4 eggs
- Chopped fresh chives, for garnish
- Chili crisp, for serving
- Flaky sea salt, for serving
Step-By-Step Recipe Method
- Pat the steak dry with a paper towel and season both sides generously with salt and pepper.
- Heat the Made In Stainless Steel Pan over medium-high heat until water droplets dance on the surface of the pan (and no longer bubble). Once fully heated, add the oil to evenly coat the surface of the pan and allow it to come to temperature.
- Once shimmering, sear the fat cap of the steak, holding it upright with tongs, until it becomes golden brown, about 2 minutes. Then sear for approximately 3 minutes on each side, depending on the thickness of the cut.
- Reduce the heat to medium and add the garlic cloves, rosemary sprigs, and compound butter. Carefully tilt the pan and begin basting the steak with the butter until it reaches an internal temperature of 125°F to 130°F for a medium rare steak. (Adjust this internal temperature based on your desired doneness.)
- Using tongs, remove the steak from the pan and place onto a baking rack or cutting board to let rest for a minimum of 10 minutes. Once it has rested, slice it against the grain into about 1-inch pieces.
- In the same pan over medium heat, add 1 tablespoon of oil and bring to temperature. Add the eggs two at a time and immediately reduce the heat to low. Cook until the edges begin to brown and the egg whites are completely set and opaque in color. Repeat this process.
- Using a spatula, remove the eggs and transfer to a serving plate alongside the sliced steak. Finish the eggs with a drizzle of chili crisp and garnish the whole dish with chives and flaky sea salt. Enjoy!
Tips
- I made a simple compound butter with garlic and herbs but using regular unsalted butter works great also! The garlic cloves and rosemary sprigs will add plenty of flavor.
- I served mine with a simple arugula salad – extra-virgin olive oil, freshly squeezed lemon juice, Parmigiano-Reggiano and a pinch of salt.