This classic Steak and Eggs recipe is a quick, easy, and hearty brunch meal or breakfast-for-dinner dish using New York strip steaks and sunny-side-up eggs.
Ingredients
2 tbsp
Avocado oil
(divided. You can also use tallow, bacon fat)
Heat a cast-iron skillet or grill pan with oil over medium-high heat until oil is shimmering (extremely hot). Make sure steaks are patted dry, season both sides of each steak with salt and pepper. Sear on each side for about 5-7 minutes, or until preferred doneness.
Transfer to a cutting board to rest for at least 5-10 minutes.
Heat remaining oil in a nonstick skillet over medium heat. Swirl the pan so the oil is well distributed across the pan.
Crack eggs separately into the pan, and season lightly with salt, pepper, paprika, and garlic powder. Cook over medium heat until the whites are just set and the yolks are still very runny; about 3 minutes.
Transfer the eggs to a plate and serve immediately with steak.
