STEAK AND EGGS BREAKFAST
Steak and eggs is one of my family's favorite breakfasts. It's delicious and easy to make, and it keeps us full for many hours.
Provided by Vered DeLeeuw
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Preheat your grill. Remove the steak from the fridge and season it with a pinch of kosher salt and black pepper.
- Spray the grill with oil. Grill the steak, 2 minutes per side for medium-rare, or a total of 3 minutes in a dual contact grill.
- While the steak is cooking, heat a nonstick skillet over medium heat, 3-4 minutes.
- When the steak is done cooking, transfer it to a plate, loosely cover with foil and allow to rest.
- While the steak is resting, cook the eggs. Spray the skillet with oil. Break 2 eggs into the skillet and fry them over medium heat until the whites are set, about 5 minutes.
- Place the cooked eggs on the plate. Season them with a pinch of salt and pepper. Season the steak and the eggs with red pepper flakes, garnish with chopped parsley, and dig in!
Nutrition Facts : Calories 575 kcal, Carbohydrate 1 g, Protein 68 g, Fat 30 g, SaturatedFat 7 g, Sodium 422 mg, ServingSize 1 serving
THE BEST STEAK AND EGGS!
The best steak and eggs ever include a filet mignon steak, some spinach and polenta and one perfect poached egg. Because you're worth it!
Provided by Kate Jackson
Categories Dinner
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Prepare polenta or grits according to package directions. Stir in the butter, season to taste with salt and pepper and keep warm.
- Saute spinach in a tablespoon of olive oil in a large skillet over medium high heat until wilted. Remove from skillet and cover to keep warm. Wipe out skillet.
- Add remaining olive oil to skillet and cook steaks over high heat for 2 minutes per side for medium rare. Remove and cover with foil to keep warm.
- Poach the eggs while the steak is resting, or if you really like them sunny side up do them that way. One way or the other, you want the yolks nice and runny.
- Assemble as follows on two plates: Half the polenta, the steak, half the spinach, topped with an egg. Grind a little pepper on top and serve at once.
Nutrition Facts : Calories 698 calories, Sugar 0.7 g, Sodium 673 mg, Fat 46.4 g, SaturatedFat 16.9 g, TransFat 0 g, Carbohydrate 37.5 g, Fiber 3.7 g, Protein 33.7 g, Cholesterol 297.6 mg
STEAK AND EGGS
Manliest breakfast around.
Provided by Brian Genest
Categories Breakfast Eggs
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Rub steaks with steak seasoning and salt. Wrap a slice of bacon around each steak and let come to room temperature, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt 1 tablespoon butter in a cast iron skillet over medium heat. Add steaks and sear for 1 minute per side.
- Transfer the skillet to the preheated oven and bake to medium-rare or medium, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
- Remove from the oven and transfer steaks to a plate. Tent with foil to let the juices set while you cook the eggs.
- Wipe the excess grease from the skillet, add the remaining 1 tablespoon butter, and place over medium heat. Gently crack eggs into the skillet, being careful not to break the yolks as you're preparing these sunny-side up.
- Drop 1 tablespoon water into the skillet to make a rush of steam and cover immediately so the steam can help cook the eggs without letting the bottoms burn. Cook until the whites are cooked through but the yolks are still runny, 1 to 2 minutes.
- Remove from the pan and serve with the steaks.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 2 g, Cholesterol 340.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 50.2 g, SaturatedFat 15 g, Sodium 2900.8 mg, Sugar 0.4 g
STEAK AND EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 4 main course servings
Number Of Ingredients 5
Steps:
- Preheat the oven 350 degrees F.
- Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.
- Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
- While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
- Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.
SPECIAL STEAK AND EGGS
Make and share this Special Steak and Eggs recipe from Food.com.
Provided by Andres Reyes
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Butter a pan and let it heat.
- After hot, add oil and let steaks cook about three minutes on each side, turn only once and then take out and reserve for later.
- In the grease left in the pan, add the worcestershire sauce, the thyme, the salt and peper,let the onions cook at medium heat for 5 minutes add the tomatos, put heat in low, cover and let it cook for 3 minutes.
- Open up the pan, include the steaks, cover with the sauce from the ingredients and let them heat up again.
- Serve in the dish with all sauce and fried eggs on top.
Nutrition Facts : Calories 282.3, Fat 16.8, SaturatedFat 7.4, Cholesterol 228.8, Sodium 250.4, Carbohydrate 16.7, Fiber 3.5, Sugar 8.7, Protein 17.1
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- It’s very important to trim all the silver skin from the brisket before cooking. You might not be left with a pretty piece of meat at the end, but the effort is well worth it. Pound the brisket thin using a meat mallet. Combine the coffee rub ingredients and season each side of the meat with a generous amount. Cover and let it rest in the fridge for at least 24 hours for best results.
- When ready to cook, pull the meat from the fridge and coat with a thin layer of cooking oil on both sides.
- Heat a grill over very high heat. Lay down each piece and give it a hard sear for 1-2 minutes per side. If you don’t want to grill, pre-heat a cast iron skillet over very high heat and sear on the stovetop for the same amount of time. Remove the skillet, tent with foil and let it rest while preparing the eggs.
- Heat a small sauté pan over medium-high heat. Once hot, add a dollop of cooking oil and crack your eggs into the pan. Let the edges of the whites fry into crispy, lace-like texture. Season with salt, pepper and a pinch of extra coffee rub. Add a pat of butter. Tilt the pan over and collect the melted butter with a spoon and baste the undercooked egg whites. You can place a lid over the top to steam and cook the top portion to desired doneness.
STEAK AND EGGS WITH SEARED TOMATOES RECIPE | REAL SIMPLE
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4.5/5 (198)Total Time 15 minsServings 4Calories 306 per serving
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.
- Cook the steak, 4 to 5 minutes per side for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.
HOW TO MAKE STEAK AND EGGS FOR BREAKFAST
From throwdownkitchen.com
5/5 (1)Total Time 30 minsCategory Breakfast, Brunch, Main CourseCalories 671 per serving
- Thickly slice the vine ripened tomatoes, at least 1 inch thick, dredge them in all-purpose flour and then into an egg wash. Coat them with Panko seasoned bread crumbs.
- Heat up the cast iron pan to high temp, add olive oil (1 tbsp) and lay the steak into the pan. Listen for the sizzle. Once you’ve put it in. don’t move it around for at least 3 minutes, then flip it over. Reduce the heat to medium high. The steak will already have a great crust developed, and now it’s going to finish for another 3 minutes.
- Add fresh herbs Thyme (1 sprig), Rosemary (1 sprig) and garlic (1 clove) to the pan along with more olive oil (1 tbsp) and butter (1 tbsp). While the steak is grilling, baste the steak with the herb seasoned butter.
- Remove the steak and set aside to rest and keep warm. We cooked the steak to rare, and it’s going to continue to cook for 10 minutes out of the pan and come up to a medium rare temperature. If you like your steak more well done, that fine. Cook another minute on each side for medium.
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- Grease a large skillet (with Pam) and heat it on medium heat until hot. Crack each egg and pour onto the hot skillet. Depending on the size of the skillet you may fry from 2 to 4 eggs at the same time. Do not overcrowd the skillet. Cook until the whites of the eggs solidify and the yolks remain medium-rare. Using a wide flat spatula, transfer eggs onto the plate.
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Cuisine AmericanEstimated Reading Time 8 minsCategory Breakfast
- Place steaks, red wine and rosemary into a zip lock bag and allow to marinate for at least 2 hours and up to overnight. You can also freeze them like this and upon defrosting them they will soak up even more of the marinade.
- Pat the steaks dry to get any access moisture off of them: remember a dry steak is a nicely seared steak. Season liberally with salt and pepper.
- Place some coconut oil or any other high temperature cooking fat into a cast iron skillet or any other skillet that has a thick bottom. Turn to high heat.
- Places steaks into the skillet and allow to sear for 3-5 minutes per side. This will give you a nice medium rare. Remove off the heat and cover loosely with foil so it can rest.
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5/5 (1)Servings 2Cuisine AmericanTotal Time 1 hr
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- Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total.
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