Special Steak and Eggs
Elevate your breakfast or brunch game with this decadent Special Steak and Eggs recipe, a savory classic with a gourmet twist! Featuring a perfectly seared ribeye steak infused with the rich flavors of garlic and fresh rosemary, this dish is paired with velvety, sunny-side-up eggs for the ultimate combination of protein-packed indulgence. The steak's golden crust is achieved with a hot cast-iron skillet, while basting with melted butter adds an irresistibly tender and juicy finish. Seasoned with paprika, salt, and black pepper, and garnished with fresh parsley, this recipe balances bold flavors and restaurant-quality techniques—all in just 25 minutes. Perfect for mornings when you crave something hearty yet refined, this steak and eggs duo is a must-try for anyone who loves a classic breakfast with an elevated edge.
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Recipe Information
Ingredients
- 1 piece (approximately 12 ounces) ribeye steak (or steak of your choice)
- 2 large eggs
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves (minced) garlic
- 1 sprig fresh rosemary
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 0.5 teaspoon paprika
- 1 tablespoon chopped parsley (optional garnish)
Instructions
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it dry with a paper towel.
Season the steak generously with salt, black pepper, and paprika on both sides.
Heat 1 tablespoon of olive oil in a heavy skillet (preferably cast iron) over medium-high heat until shimmering.
Add the steak to the skillet and cook for 3-4 minutes on the first side without moving it, ensuring a good sear.
Flip the steak and add the butter, garlic, and rosemary to the skillet. Baste the steak with the melted butter using a spoon for another 3-4 minutes, or until it reaches your desired doneness (130°F for medium-rare, 140°F for medium).
Remove the steak from the skillet and let it rest on a cutting board, loosely covered with aluminum foil, for 5-10 minutes.
In a clean non-stick skillet, heat the remaining tablespoon of olive oil over medium-low heat.
Crack the eggs into the skillet and cook until the whites are set, but the yolks remain runny, about 2-3 minutes. You can cover the skillet with a lid for a softer cook on the yolks, if desired.
Season the eggs lightly with a pinch of salt and pepper.
Slice the steak against the grain into thin strips and plate it alongside the sunny-side-up eggs.
Sprinkle chopped parsley over the dish for garnish, if desired, and serve immediately.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.6 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 122 mg | 9% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
