Classic Steak and Eggs

Remove steaks from the fridge 30 minutes before cooking to reach room temperature.

Season generously with salt and pepper on both sides.

Cook the Steaks:

Heat olive oil in a skillet over medium-high heat.

Add steaks and sear 3–4 minutes per side for medium-rare (adjust time for desired doneness).

Add butter during the last minute and spoon 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-low and crack in the eggs.

Cook until whites are set but yolks remain runny, about 2–3 minutes, or longer for fully cooked yolks.

Serve:

Plate each steak with two eggs. Garnish with fresh parsley or chives if desired.

Serve with toast, roasted potatoes, or your favorite breakfast sides.

Serving and Storage Tips