Steak and Eggs Breakfast Skillet
Last updated Apr 13, 2026
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Steak and Eggs Breakfast Skillet
Serves: 2
Total: 20-25M
Prep: 10M
Cook: 10-15M
5.0
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Preparación de la receta
For the Steak
- 1 large ribeye, sirloin, or strip steak (about 1 lb, 1–1.5 inches thick)
- 1 tbsp olive oil or butter
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 clove garlic (optional)
- 1 sprig rosemary or thyme (optional)
- 2–4 large eggs
- 1 tbsp butter
- Salt and pepper to taste
- Chopped parsley
- Chili flakes
- Toast or roasted potatoes (optional side)
Herramienta clave
Instrucciones de la receta
1
Prepare the Steak: Remove the steak from the refrigerator 15–20 minutes before cooking. Pat dry with paper towels and season both sides with salt and black pepper. Insert the TP970 TempSpike Plus into the thickest part of the steak.
2
Heat the Pan: Heat a cast-iron skillet over medium-high heat. Add olive oil or butter and let it heat until shimmering.
3
Sear the Steak: Place the steak in the hot skillet. Cook 3–4 minutes on the first side, then flip and cook another 3–4 minutes. Add garlic and herbs (optional) and baste with butter for extra flavor.
4
Use the Meat Thermometer: Monitor the internal temperature of the steak using the TP970 TempSpike Plus, and remove from heat once the steak reaches your desired temperature:
- 130°F for medium-rare
- 140°F for medium
5
Rest the Steak: Transfer steak to a cutting board and let rest for 5 minutes. This helps it retain juices and improves its tenderness.
6
Cook the Eggs: In the same skillet, reduce heat to medium. Add butter and crack eggs into the pan. Cook until whites are set and yolks reach desired doneness. Season with salt and pepper.
7
Slice and Serve: Slice steak against the grain. Serve with eggs and garnish with parsley or chili flakes.
Serving Suggestions
Serve with:
- Toast
- Hash browns
- Roasted potatoes
- Fresh fruit
Steak Doneness Guide
- Rare: 125°F (52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 135–145°F (57–63°C)
- Medium-Well: 145–155°F (63–68°C)
For steak and eggs, medium-rare to medium works best for tenderness.
Perfect for:
- Weekend brunch
- High-protein breakfast
- Quick dinner
Pro Tips
- Let steak rest before slicing
- Use a hot pan for better sear
- Always use a TP970 TempSpike Plus meat thermometer
- Slice against the grain for tenderness
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