Breakfast Steak and Eggs
A classic Breakfast Steak and Eggs dish perfectly made for a heartful brunch or breakfast for dinner using thin-cut ribeye steak and scrambled eggs.
Ingredients
- ¼ Ribeye Steak ¼ inch
- 4 tablespoon olive oil
- 1 tablespoon salt course salt
- 4 tablespoon garlic herb butter add extra for garnishing
- 4 garlic cloves
- 4 stems rosemary
Scramled Eggs
- 6-8 eggs large
- 2 tablespoon butter garlic herb butter optional
- 2 teaspoon all purpose seasoning
- ¼ cup cheddar cheese
- ½ tablespoon chives
Instructions
Garlic Herb Butter Steak
- Using paper towels, pat both sides of the steak dry; season with two teaspoon salt .
- Heat a large cast-iron skillet over medium-high heat until very hot, about 1-2 minutes; add olive oil.
- Place the steak in the middle of your skillet and cook until a dark crust has formed about 1 ½-2 minutes.
- Using tongs, flip, and cook the steak for an additional 2 minutes. Once flipped add rosemary, garlic cloves and butter until the desired doneness. Total cooking time on steak should be 4 minutes or less. Let rest for a few minutes.
- Serve with garlic herb butter and eggs.
Easy Cheesy Scrambled Eggs
- Whisk together eggs, 1-2 teaspoon of all purpose seaoning.
- Melt butter in a large skillet over medium heat. Add eggs, and cook, stirring occasionally, until they just begin to set.
- Add chives, cheddar cheese and cover for ten seconds or until cheese has melted and remove.
- Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes.
- Serve immediately, garnished with chives or parsley, if desired.
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