Benefits: This protein-rich classic combines steak and eggs to provide essential amino acids, iron, zinc, vitamin B12, and other nutrients that support healthy skin structure and renewal. Beef is particularly rich in zinc, which contributes to normal skin repair, while iron supports oxygen transport throughout the body. Eggs provide protein, vitamin A, selenium, and choline, and avocado adds vitamin E and monounsaturated fats that help support the skin's natural moisture barrier.
Skin Concern: Anti-Aging
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 2
Ingredients:
For the Steak:
- 1 large ribeye, New York strip, or sirloin steak, about 12 oz
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, lightly crushed
- 2 sprigs fresh thyme or rosemary
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
For the Eggs:
- 4 large eggs
- 1 tsp unsalted butter
- Salt and freshly ground black pepper, to taste
For Serving:
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 cups baby arugula
- Fresh chives, chopped
- Crushed red pepper flakes, optional
Instructions:
- Prepare the Steak: Remove the steak from the refrigerator about 20–30 minutes before cooking. Pat completely dry and season generously with salt and black pepper.
- Sear the Steak: Heat olive oil in a cast-iron skillet over medium-high heat. Add the steak and sear without moving for 3–4 minutes, then flip.
- Baste with Herbs: Add the butter, garlic, and fresh thyme or rosemary. As the butter melts, tilt the skillet slightly and spoon the herb-infused butter repeatedly over the steak. Continue cooking until it reaches your preferred doneness.
- Rest the Steak: Transfer the steak to a cutting board and allow it to rest for 5–10 minutes before slicing against the grain.
- Cook the Eggs: Reduce the skillet to medium-low heat and add a teaspoon of butter. Crack in the eggs and cook until the whites are completely set but the yolks remain golden and runny. Season lightly with salt and black pepper.
- Prepare the Vegetables: Arrange the avocado, cherry tomatoes, and arugula between two plates.
- Assemble: Slice the rested steak and divide between the plates. Top or serve alongside the sunny-side-up eggs.
- Serve: Garnish with fresh chives, cracked black pepper, and crushed red pepper flakes if desired. Break the runny yolks over the steak just before eating to create a rich, silky sauce.
Shopping Tips:
- Steak: Ribeye provides the richest flavor, while sirloin is a leaner option. Look for steak with good marbling and an even thickness.
- Eggs: Fresh eggs are ideal for sunny-side-up preparation because the whites remain compact around the yolk.
- Avocado: Choose an avocado that yields slightly when gently pressed but isn't overly soft.
- Greens: Peppery arugula balances the richness of the steak and eggs particularly well.
Cooking Tips:
- Pat the steak thoroughly dry before searing to encourage a deeply browned crust.
- Use an instant-read thermometer for precise doneness: approximately 125–130°F for medium-rare or 135–140°F for medium before resting.
- Resting the steak allows its juices to redistribute rather than spilling onto the plate when sliced.
- For perfectly runny eggs, cook them gently over medium-low heat until the whites are opaque but the yolks still jiggle.
- Add crispy roasted potatoes or sweet potato hash when serving this as a larger brunch.
- For an elevated version, finish the steak with chimichurri or a spoonful of herb compound butter.
This Steak and Eggs recipe pairs a beautifully seared, herb-butter-basted steak with sunny-side-up eggs, creamy avocado, and fresh vegetables for a satisfying protein-rich breakfast or brunch. The runny yolks create a naturally rich sauce when broken over the warm slices of steak.
