FREE 5-Ingredient Recipe EBook

• Why You Need My Steak And Eggs Recipe
• Ingredients & Substitutions
• How To Make Steak And Eggs
• Steak Time Chart
• My Recipe Tips
• Storage Instructions
• Serving Ideas
• My Tools For This Recipe
• Steak And Eggs (Easy Breakfast Recipe) Recipe card
• Gratitude Moment
• Recipe Reviews

My steak and eggs breakfast is just the thing when you want something hearty to start your day. The combination of juicy steak and perfectly runny eggs is a classic for a reason, and it’s got two of my favorite foods together. Of all my egg recipes , this is one of the simplest (and tastiest), and you don’t need to find a diner to enjoy it. Make my steak and eggs recipe with me for a high-end diner experience in your own kitchen!

Why You Need My Steak And Eggs Recipe

• Tender, juicy steak – I usually cook my steak in the oven , but for my breakfast steak, I just sear it on the stovetop to stick to one cooking method. You still get that tender, juicy flavor, and of course I have a time chart for you, because I’m obsessed with getting steaks just right.
• Perfect sunny side up eggs – We’re cooking these the classic way, with slightly runny, bright yolks.
• Quick and easy, yet elegant – My steak and eggs breakfast might feel fancy, but you can make it in just 20 minutes. It’s a protein-packed, satisfying meal any time of day. (I’m a big fan of breakfast for dinner!)

Ingredients & Substitutions

Here I explain the best ingredients for my steak and eggs breakfast recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Steak – I think the best steak for steak and eggs is top sirloin steak , because it’s more affordable than ribeye or filet mignon , and it’s easy to find 1-inch-thick steaks (which I recommend). Any cut that’s at least 1-inch thick will work, though, including the ribeye and filet I already mentioned, flank steak , chuck eye steak , or New York strip steak . Thin steaks overcook more easily, so just reduce the cook time if that’s what you’ve got. Thicker steaks (1.5 inches) may also work, but take longer to cook through and can burn more easily.
• Sea Salt & Black Pepper – I keep it simple for my steak, but if you want a deeper flavor, try my Montreal steak seasoning or steak marinade .
• Avocado Oil – I use avocado oil for frying, but olive oil works great, too.
• Eggs – I love making sunny side up eggs for this, but technically you can also serve your steak with coddled eggs , scrambled eggs, baked eggs , or even cloud eggs .
• Fresh Parsley – Totally optional, but I like it as a garnish for a fresh pop of color and flavor. Fresh chives would also work well.

How To Make Steak And Eggs

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Dry and season the steak. Pat the steak dry with paper towels. Sprinkle both sides liberally with salt and pepper.

1. Cook the steak. Heat avocado oil in a cast iron skillet over medium-high heat. Cook steak on one side until it is seared and easily lifts from the pan. Flip, searing again until it lifts from the pan. Continue flipping and cooking, until the steak reaches your desired doneness. (See my tips and time chart below!) Transfer the steak to a cutting board and let it rest while you cook the eggs.
2. Cook the eggs. Heat a medium nonstick skillet over low heat. Add avocado oil, then carefully crack all 4 eggs into the pan. Season with salt and pepper. Cover the pan with a lid and cook over low heat, until the whites are set and the yolks are still runny.

1. Serve the steak and eggs together. Slice the steak in half for two 4-ounce servings. Slice into strips and serve with the fried eggs. I like to garnish with chopped parsley.

Steak Time Chart

For medium-rare steak (as shown in the photos here), it took me about 6 minutes total from the time I placed it in the pan, flipping every 1-2 minutes. If you like a different doneness, use my time and temperature chart below. For best results, I highly recommend using a meat thermometer rather than relying on the time.

• Note: These times and temperatures are when you’d remove the steak from the pan. The internal temp will rise another 5 degrees while the steak rests.

My Recipe Tips

• Yes, you can use just one pan. I recommend a cast iron skillet for steak (to get that perfect sear) and a nonstick skillet for the eggs (to prevent sticking), but you can cook both steak and eggs in the same pan if you want to save on dishes. I’d choose cast iron if I had to pick just one, and wipe down the skillet before cooking the eggs.
• Use room temperature ingredients. If possible, take the steak out of the fridge 30 minutes to an hour before cooking. Letting it come to room temp helps it cook more evenly.
• Flip the steak frequently. When I’m only cooking on the stovetop, I flip the steak often for the most even cooking. It’s a little different from the stovetop-to-oven method I use in many of my other steak recipes.
• Don’t squeeze the steak when flipping. I like to use tongs to flip easily, but if you squeeze hard, you’ll let the juices out of the meat. Hold gently, or use a turner instead.
• For better eggs, cook low and slow. If you like runny yolks like I do, keep the heat low and take your time. This also keeps the egg whites delicate.
• Want to take the eggs up a notch? Cook your eggs in pesto for extra flavor.
• Slice steak against the grain. This makes the meat juicier and more tender by breaking up the muscle fibers.

Storage Instructions

• Store: Place leftover steak and eggs in separate airtight containers in the fridge. You can refrigerate the eggs for up to 2 days and steak for up to 3-5 days.
• Reheat: I’ve found that steak is best reheated in a 250-degree F oven until warm (25-30 minutes), then finished on medium-high heat with a small amount of oil on the stovetop for 1 minute on each side. Reheated eggs are unlikely to have runny yolks anymore, so I prefer to cook them fresh.
• Freeze: I don’t recommend freezing fried eggs, as their consistency will change. You can store cooked steak in the freezer for up to 6 months, though.

Leftover ideas!

Got leftover steak? Toss it into my steak salad , tuck slices into an omelette , warm it up with some stir fry veggies , or use it instead of flank steak in my beef stir fry .

Serving Ideas

This steak and eggs recipe can be a complete breakfast on its own, but I usually like to add some veggies. These sides work well with this dish:

• Vegetables – Pop some asparagus in the oven to roast while you cook your steak and eggs. (I like a drizzle of hollandaise sauce over all of the above!) You can also use the same skillet to make sauteed spinach , sauteed asparagus , or sauteed zucchini .
• Salads – For brunch, you can’t go wrong with my strawberry spinach salad or spring mix salad .
• Potatoes – To make your steak breakfast even more hearty, serve roasted potatoes or air fryer sweet potatoes on the side. You can also make my steak and potatoes , and just add fried eggs. For a lower starch option, try my roasted radishes .
• Fruit – I love a fruit salad , but a simple side of fruit is just as delicious.
• Steak Toppings – For extra richness, top your steak with my compound butter or chimichurri sauce . You could also add caramelized onions or sauteed mushrooms .

My Tools For This Recipe

• Cast Iron Skillet – I love cast iron for steaks! Nothing beats it for that perfect sear.
• Meat Thermometer – I use a probe thermometer for most of my meat recipes, but since this one involves a lot of flipping, I prefer my handheld thermometer .
• Nonstick Skillet – My favorite for cooking eggs without sticking. It makes cleanup a breeze, and since it’s hard-anodized, it’s PTFE-free.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 8-oz Sirloin steak (~1-inch thick) ▢
• 1 tsp Sea salt (divided) ▢
• 1 tsp Black pepper (divided) ▢
• 2 tbsp Avocado oil (divided) ▢
• 4 large Eggs ▢
• Chopped parsley (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat both sides of the steak dry with a paper towel. Season both sides with a total of ½ tsp sea salt and ¼ tsp black pepper.
2. Heat 1 tablespoon of avocado oil in a cast iron skillet over medium-high heat.
3. Carefully place the steak in the pan. Cook on one side for about 60-90 seconds , until it is seared and easily lifts from the pan. If it’s sticking, let it cook until it comes off easily. Flip the steak and cook for another 1 minute on the other side. Repeat the process, flipping the steak every 60-90 seconds , for about 4 more minutes . For medium-rare steak, it should take about 6 minutes total from the time you place it in the pan (or longer if you want it more done).
4. Check the internal temperature of the steak with a meat thermometer to determine doneness: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degree F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done. Remove from heat and cover with aluminum foil. Let the steak rest for 10 minutes before slicing (the internal temperature will rise an additional 5 degrees).
5. Meanwhile, heat a medium nonstick skillet over low heat. Add remaining 1 tablespoon avocado oil, then carefully crack all 4 eggs into the pan. Season with remaining salt (about ⅛ tsp per egg) and pepper (about 1/16 tsp per egg). Cover the pan with a lid and cook over low heat, until the whites are set.
6. Slice the steak in half for two 4-ounce servings. Slice into strips (against the grain) and serve with fried eggs. If desired, garnish with fresh parsley.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 4 ounces steak and 2 eggs

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Steak And Eggs

Gratitude Moment

We’re savoring our last week in Minnesota before we go back to Florida for most of the year. Yesterday it was just a walk in our neighborhood, but I love these simple moments.

As I’m trying to clean out my fridge to prepare for being gone for a long time, steak and eggs have been on regular rotation. I always have a carton of eggs to use up (or three, ha), and too much steak in my freezer.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Steak And Eggs (Easy Breakfast Recipe)

Make my easy steak and eggs breakfast recipe for tender, juicy steak and perfect eggs! It takes just 20 minutes, with simple ingredients.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/steak-and-eggs/

Ingredients

• 1 8-oz Sirloin steak (~1-inch thick)
• 1 tsp Sea salt (divided)
• 1 tsp Black pepper (divided)
• 2 tbsp Avocado oil (divided)
• 4 large Eggs
• Chopped parsley (optional, for garnish)

Instructions

1. Pat both sides of the steak dry with a paper towel. Season both sides with a total of ½ tsp sea salt and ¼ tsp black pepper.
2. Heat 1 tablespoon of avocado oil in a cast iron skillet over medium-high heat.
3. Carefully place the steak in the pan. Cook on one side for about 60-90 seconds , until it is seared and easily lifts from the pan. If it’s sticking, let it cook until it comes off easily. Flip the steak and cook for another 1 minute on the other side. Repeat the process, flipping the steak every 60-90 seconds , for about 4 more minutes . For medium-rare steak, it should take about 6 minutes total from the time you place it in the pan (or longer if you want it more done).
4. Check the internal temperature of the steak with a meat thermometer to determine doneness: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degree F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done. Remove from heat and cover with aluminum foil. Let the steak rest for 10 minutes before slicing (the internal temperature will rise an additional 5 degrees).
5. Meanwhile, heat a medium nonstick skillet over low heat. Add remaining 1 tablespoon avocado oil, then carefully crack all 4 eggs into the pan. Season with remaining salt (about ⅛ tsp per egg) and pepper (about 1/16 tsp per egg). Cover the pan with a lid and cook over low heat, until the whites are set.
6. Slice the steak in half for two 4-ounce servings. Slice into strips (against the grain) and serve with fried eggs. If desired, garnish with fresh parsley.

Maya’s Recipe Notes

Serving size : 4 ounces steak and 2 eggs

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)