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Close up photo of steak and eggs on a black plate.
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5 from 1 vote

Steak and Eggs

Breakfast Steak and Eggs with Homefries is a delicious, savory, and protein-packed dish that's perfect for breakfast or dinner!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Dinner, Main Course
Cuisine: American
Servings: 5 people
Calories: 279kcal


  • 2 (1 lb) New York Strip Steaks about 1” thick each
  • 1 teaspoon sea salt flakes
  • ½ teaspoon cracked peppercorn
  • 6 tablespoon salted butter
  • 6 sprigs thyme
  • 5 cloves garlic
  • ½ lb yukon gold potatoes diced
  • Salt and pepper to taste
  • 3 red chili peppers seeded and diced
  • 1 red onion diced
  • 1 cup grape tomatoes halved
  • ½ cup chopped basil
  • ½ teaspoon red pepper flakes
  • 2 tablespoon olive oil divided
  • 4-5 large eggs


  • Preheat the oven to 275°F. Heat a castiron skillet over medium-high heat.
  • Season both sides of steak generously with salt and pepper. Let rest and come to room temp, about 15 minutes. Place the steak on a wire rack over a baking sheet. Top with a couple of sprigs of thyme and 1tbsp of butter each. Put into the oven on the center rack. Cook for 20 minutes.
  • Meanwhile, add diced chili peppers, red onion, grape tomatoes, and red pepper flakes to a food processor. Pulse 3 to 4 times to break up the vegetables.
  • Wash and dice the potatoes. Add 1 tablespoon olive oil to the cast iron skillet and carefully add the potatoes. Sprinkle a pinch of salt and pepper over the potatoes and cook for 2 minutes. Add the chili relish. Saute for 5 minutes. Remove from heat and set aside.
  • Remove the steak from the oven and let rest for 10 minutes. While resting, rinse cast iron and place back over high heat.
  • Place steak into the cast iron to sear. Add 2 tbsp butter, thyme sprigs, and whole garlic cloves. Cook for 1 minute, then using tongs render the fat on the side of the steak for about 30 seconds. Flip to the other side and cook for 1 minute. Add remaining butter and lower heat to medium. Tilt the pan and spoon butter over the steak continuously for 2 minutes. Flip steak again, and baste with butter for 2 more minutes. Remove the steaks from heat and let rest. Keep the cast iron on the stovetop and do not drain, you will fry the eggs in the next step in them. Check the temperature of the steak using a meat thermometer. Keep in mind the steak will continue to rise in temp as it rests another 5-7°. For medium-rare, the temperature should be 125° at the time of removal. For medium, 130°.
  • While the steak rests, cook the eggs. Carefully crack eggs into the cast iron skillet and fry in the leftover butter/ fat for a delicious flavor. Fry for 1 to 2 minutes. Do not flip the eggs. If you prefer a more well-done yolk, cook an additional 1 to 2 minutes.
  • Plate the potatoes on one side of your dish, add the new york strip to the other and top the potatoes with fried eggs. Garnish with fresh cracked peppercorn and micro greens (optional) and Enjoy!



  • What Temperature Should The Steak Be When It's Done? Using a meat thermometer check the temperature of the steak for doneness. For a medium-rare steak the temperature should be 125 degrees F and for medium 130 degrees F at the time of removal. Keep in mind the temperature of the steak will rise another 5-7 degrees F after removing it from the skillet.
  • Can I Cook The Eggs Another Way? Absolutely, cook the eggs any way you prefer! Mix it up and cook sunny side up eggs, over easy, poached, or even scrambled!
  • Can I Use Garlic Powder Instead Of Whole Garlic Cloves? Yes, you can! For every one clove of garlic that's called for just add in 1/8th teaspoon of garlic powder. You can also add a little to a time, tasting as you go, until you find the right flavoring for you!
  • What Other Types Of Steak Can I Use For This Recipe? I prefer to make this breakfast with tender cuts of meat since they respond really well to being cooked in the oven and then pan-frying them. Other tender cuts of meat you could use would be porterhouse, T-bone, and ribeye!


Calories: 279kcal | Carbohydrates: 13g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 645mg | Potassium: 386mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1183IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 2mg