Steak and Eggs Platter
Savor the ultimate comfort breakfast with this Steak and Eggs Platter recipe! Juicy, perfectly seared steak paired with fluffy eggs makes this hearty meal perfect for brunch, breakfast-for-dinner, or weekend gatherings.
Ingredients
- 2 ribeye or sirloin steaks (about 8 oz each)
- 4 large eggs
- 2 tbsp olive oil (or butter for richer flavor)
- 1 tbsp unsalted butter
- 2 garlic cloves, crushed
- 2–3 sprigs fresh thyme or rosemary
- Salt and freshly ground black pepper (to taste)
- Optional sides: roasted potatoes, toast, sautéed mushrooms, avocado slices
Instructions
- Prepare the Steak Remove steaks from the fridge 20 minutes before cooking to bring to room temperature. Pat dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
- Sear the Steak Heat a heavy skillet (cast iron works best) over medium-high heat. Add olive oil, then place the steaks in the pan. Cook for 3–4 minutes per side for medium-rare (adjust time for desired doneness). Add butter, garlic, and herbs to the skillet. Spoon melted butter over the steaks for extra flavor. Remove steaks and let rest for 5 minutes.
- Cook the Eggs In the same skillet, reduce heat to medium. Add a little butter if needed. Crack eggs into the pan and cook sunny-side up, over-easy, or scrambled, depending on preference.
- Plate the Dish Slice steak against the grain if desired. Arrange steak and eggs on a platter. Add sides like toast, roasted potatoes, or vegetables.