Seared Steak & Eggs: Juicy Perfection!

Cooking a steakhouse-worthy meal at home doesn’t have to be a mystery. Forget dry, disappointing steaks! This Seared Steak & Eggs recipe delivers perfectly cooked, juicy steak every time, paired with simple fried eggs and tender potatoes for a truly satisfying breakfast, brunch, or even dinner. The secret? A simple resting period that transforms the meat from tough to tender. Let’s get cooking!

Why You’ll Love This Seared Steak and Eggs

This isn’t just another steak and eggs recipe; it’s a game-changer. Here’s why you’ll be making it again and again:

• Juicy Steak, Guaranteed: The resting technique is foolproof, ensuring every bite is tender and flavorful.
• Simple Ingredients: You probably already have most of what you need in your kitchen.
• Quick & Easy: Ready in under an hour, making it perfect for a weekend brunch or a satisfying weeknight dinner.
• Versatile: Easily adaptable to your preferences – use your favorite steak cut, potato variety, and egg style.
• That Perfect Bite: The combination of rich steak, runny egg yolk, and savory potatoes is simply divine.

Gathering Your Ingredients for Seared Steak & Eggs

Let’s talk ingredients! The beauty of this dish lies in its simplicity, allowing the quality of each component to shine. We’re aiming for a savory and satisfying meal, where the rich steak and creamy egg yolks perfectly complement the earthy potatoes. Now, let’s dive into the specifics:

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• The Star of the Show: Steak. Aim for 1-2 steaks, about 1 inch thick. Sirloin or strip steak are excellent choices, offering a good balance of flavor and tenderness. The thickness is key to achieving that perfect sear while keeping the inside juicy.
• Golden Yolk Goodness: Eggs. You’ll need 2 large eggs. Fresh, high-quality eggs make all the difference in terms of flavor and yolk richness.
• Earthy Base: Small Red Potatoes. A pound of small red potatoes, cut into 1-inch chunks, provides a hearty and satisfying base. Red potatoes hold their shape well during cooking and offer a slightly sweet flavor. If you’re interested in different ways to prepare potatoes, check out our recipe for irresistible parmesan potato wedges.
• The Secret Weapon: High-Heat Cooking Oil. Reach for 2 tablespoons (plus more for the eggs) of a high-heat cooking oil like vegetable or canola. These oils have a high smoke point, essential for achieving a beautiful sear on your steak without burning the oil.
• The Essentials: Kosher Salt and Freshly Ground Black Pepper. Don’t skimp on these! Kosher salt enhances the flavor of the steak and potatoes, while freshly ground black pepper adds a bold, aromatic kick.

Crafting Your Seared Steak & Eggs: Step-by-Step

Ready to create some culinary magic? Don’t be intimidated by the idea of cooking steak at home! Follow these simple steps, and you’ll be enjoying a restaurant-quality meal in no time. The key to a perfect steak lies in the resting period, so pay close attention to that step!

1. Prep the Steak: Take your steaks out of the refrigerator 30-60 minutes before cooking. This allows them to come to room temperature, ensuring even cooking. Pat them completely dry with paper towels – this is crucial for achieving a beautiful, crispy sear.
2. Get the Potatoes Going: While the steak is warming up, let’s tackle the potatoes. Heat 2 tablespoons of your high-heat cooking oil in a large, oven-safe skillet or heavy pan over medium-high heat. Add the potato chunks, making sure they’re in a single layer as much as possible. If you have too many potatoes for one layer, cook them in batches to avoid overcrowding the pan. Season generously with salt and pepper. Cook, stirring occasionally, until they’re browned and tender, about 15-20 minutes. For an extra touch, if you’re using an oven-safe skillet, transfer the skillet to a preheated 400°F (200°C) oven for the last 10 minutes after browning on the stovetop. This will ensure they are perfectly cooked. Set the potatoes aside and keep them warm while you focus on the steak.
3. Seasoning is Key: Increase the heat in the skillet to high (wipe it clean first if needed). Add a little more oil if necessary. Now, generously season the dry steaks on both sides with salt and a LOT of black pepper. Don’t be shy with the pepper; press the seasoning into the meat for maximum flavor.
4. Sear to Perfection: Carefully place the seasoned steaks in the hot skillet. Here’s the trick: cook undisturbed for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F/54-57°C). Use a meat thermometer for accuracy. Adjust the cooking time to achieve your desired doneness. For example, if you want it more medium, increase the time per side about 1-2 minutes. Use tongs to sear the edges briefly if the cut allows, creating a beautiful crust all around.
5. The Resting Ritual: Once cooked, immediately remove the steaks from the pan and place them on a cutting board or plate. Tent them loosely with foil and let them rest for at least 5-10 minutes. DO NOT SKIP THIS STEP! Resting allows the juices, which were pushed to the center by the heat, to redistribute throughout the meat, resulting in a tender, juicy steak. This is where the magic happens!
6. Fry Those Eggs: While the steak is resting, it’s egg time! Lower the heat in the skillet to medium or medium-low (or use a separate small nonstick pan if it’s easier). Add a little oil or butter to the pan. Crack the eggs into the pan, being careful not to break the yolks. Season with salt and pepper. Cook gently until the whites are set but the yolks are still runny, 2-4 minutes depending on your heat.
7. Assemble and Enjoy: Slice the rested steak against the grain if desired. This helps to further tenderize the meat. Plate the steak, potatoes, and fried eggs. Serve immediately and enjoy every delicious bite!

Tips for Perfect Seared Steak & Eggs Every Time

Want to elevate your Seared Steak & Eggs game? Here are a few pro tips to ensure perfection every time:

• Dry is Key: Always pat your steak dry before searing. Moisture prevents a good sear.
• Hot Pan, Hot Steak: Make sure your pan is screaming hot before adding the steak. This creates that beautiful crust.
• Don’t Overcrowd: If cooking multiple steaks, do it in batches to maintain the pan temperature.
• Use a Thermometer: Invest in a meat thermometer for perfectly cooked steak every time.
• Rest, Rest, Rest: Seriously, don’t skip the resting step! It’s the key to a juicy steak.

What to Serve With Seared Steak & Eggs

While Seared Steak & Eggs is a complete meal on its own, here are a few ideas to round it out:

• Consider serving with some creamy cauliflower broccoli salad for a different flavor profile.

Your Seared Steak & Eggs Questions Answered (FAQ)

What if I don’t have an oven-safe skillet?

No problem! Simply cook the potatoes entirely on the stovetop until they are tender and browned. You may need to adjust the cooking time slightly.

Can I use a different cut of steak?

Absolutely! Ribeye, New York strip, and filet mignon are all excellent choices. Adjust the cooking time according to the thickness of the steak.

Can I use butter instead of oil for frying the eggs?

Yes, butter adds a lovely richness to the eggs. Just be careful not to let it burn.

What if I want my eggs cooked differently?

Cook your eggs to your liking! Scrambled, over-hard, or sunny-side up all work well with this dish.

How do I store leftovers?

Store any leftover steak, potatoes, and eggs separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently to avoid overcooking, and the eggs should be eaten immediately after reheating.

Enjoy Your Homemade Seared Steak & Eggs!

Congratulations, you’ve just created a restaurant-worthy meal in your own kitchen! Seared Steak & Eggs is a classic for a reason – it’s simple, satisfying, and incredibly delicious. Now it’s your turn to share the love. Leave a comment below to let me know how yours turned out, and don’t forget to rate the recipe! Enjoy!