What’s a better way to start your weekend than with a big plate of steak and eggs? However, you like it, whether well done or medium rare, or sunny side or over easy, nothing sets you up better for an active weekend that a big plate of meaty steak and eggs. It’s a great low carb or keto meal, full of protein and fats, or simply a wonderful treat to have on the weekend.

Make sure you read up on how to make the Sunny Side Up Eggs, or go for Soft Boiled Eggs instead if you prefer.

Top down shot of a t bone steak and two fried eggs on a cast iron pan

Easy Steak and Eggs Recipe

Steak and eggs are an amazing combination that feels like it maybe shouldn’t work. You’ve got the fatty and meaty steak that somehow pairs well with the greasy, also fatty yolky fried egg. Despite the fact that the entire meal is just fat and protein, it almost doesn’t need vegetables or carbs – it is perfect entirely on its own.

The trick, of course, is getting it just right.

Steak and Eggs Ingredients

Though it seems obvious what you need, you do need two more ingredients to make great steak and eggs! Make sure to check the recipe card down below for the precise amounts.

T Bone Steak
Montreal Steak seasoning
Butter
Sunny side up Eggs

How to Make Steak and Eggs

Let your steak come to room temperature out of the fridge and season liberally with the Montreal steak spice
Heat a cast iron skillet or frying pan until super hot
Cook the steak for 3 to 4 minutes per side, stopping 5 degrees before the desired doneness
Tent the steak with aluminum foil and rest
Heat butter in the pan until bubbling, then crack your eggs into the pan
Cook on low-medium heat until the whites are cooked, and the edges and bottom are perfectly browned
Either serve them as sunny side up or flip them and cook until they become over easy

Close up of a T bone steak with two friend eggs next to it on a cast iron pan

How Many People Does This Serve?

While there is always a temptation to tuck into an entire steak and a box full of eggs, you will probably want to hold yourself back, especially if you are having this for breakfast.

Assuming you buy a standard T-bone cut, this recipe should comfortably serve two people splitting up the steak and having two eggs each.

If you wanted to, you could easily turn this into a dinner by eating all of the steak and eggs yourself, but you should probably add something green alongside to help round out the meal.

How to Cook Your Steak Perfectly

What’s a perfect steak and eggs without getting your steak to a perfect temperature?

Cooking the perfect steak is always a bit of a challenge, especially with a T bone, thanks to the differing thickness of the meat on both sides of the bone.

There are a couple of ways to always ensure you get a perfectly done steak. The easiest and most practical method, albeit the most expensive one, is to use a thermometer. Something like a Thermapen is great for being able to give you the exact temperature of the meat; once your meat is 5 degrees less than your perfect temperature on your thermometer, you can pull it and let it rest.

The carryover heat will raise the meat the remaining 5 degrees.

Steak Doneness Temperatures

Blue in the middle– 110 degrees Fahrenheit
Rare- 120-125 degrees Fahrenheit in the middle
Medium-rare– 125- 135 degrees Fahrenheit in the middle
Medium – 135- 140 degrees Fahrenheit in the middle.
Medium Well-140- 150 degrees Fahrenheit
Well-done– 155 + degrees Fahrenheit

How to Tell if a Steak is Done Without a Thermometer

If you don’t have one, you can also use the slightly more confusing finger test.

Open your hand in a flat palm and, one at a time, touch your fingers to your thumb, feeling the spongy muscle at the base of the thumb each time with the index finger of your other hand.

The resistance that your thumb muscle gives your finger can be roughly aligned with the different doneness levels of meat.

When you touch that muscle with an open palm, that’s roughly what a steak will feel like when completely raw.

Medium rare feels like when you touch your middle finger and thumb together – it will have a sort of giving to it, but it will still be relatively firm.

If you want a more visual sign, then watch your steak like a hawk as it cooks in the pan. Once it hits 145 Fahrenheit, it will start releasing light pink juices. If you take it out then, it will actually end up a shade closer to medium, but it’s a good way to guesstimate the right temperature for your steak.

Looking for more delicious Steak recipes? Try these:

Enjoy!

Love,

Karlynn