Steak and Scrambled Eggs
This hearty breakfast combines juicy steak with creamy scrambled eggs, making it perfect for any occasion.
Ingredients
For the Steak
- 1 lb ribeye or sirloin steak Juicy and tender cut
- 1 tablespoon olive oil For searing the steak
- 1 tablespoon butter To baste the steak
- 1 teaspoon garlic powder For seasoning
- salt and freshly cracked black pepper To taste
For the Scrambled Eggs
- 4 large eggs For a creamy texture
- 2 tablespoons milk or heavy cream Adds richness
- ½ cup shredded cheddar cheese For gooey texture
- 1 tablespoon butter For cooking the eggs
- salt and pepper To taste
Instructions
Prepare the Steak
- Pat your steak dry and season it generously with salt, pepper, and garlic powder. Allow it to rest at room temperature for about 15 minutes.
- Heat 1 tablespoon of olive oil in a hot skillet. Once the oil shimmers, place your steak in the pan, searing it for about 3 to 4 minutes on each side.
- During the last minute of cooking, add 1 tablespoon of butter and baste the steak with it.
- Remove the steak from the skillet and let it rest for 5 to 10 minutes, then slice against the grain.
Cook the Scrambled Eggs
- In a bowl, whisk together the eggs, milk or cream, and a pinch of salt and pepper.
- Melt 1 tablespoon of butter in a pan over low heat. Pour in the egg mixture and cook slowly, stirring gently.
- Just before the eggs are fully cooked, fold in the shredded cheddar cheese and allow it to melt.
Serve
- Plate the sliced steak beside the creamy scrambled eggs and sprinkle with freshly cracked black pepper.
Notes
Use a meat thermometer for precise cooking; aim for around 130°F for medium-rare. Experiment with different cheeses for the eggs and different cuts of steak.