Ultimate Steak & Eggs Skillet: Simple Steps, Big Flavor.
A repeatable steak & eggs skillet with a real crust on the steak, eggs fried in savory drippings, and minimal dishes. Control heat, time, and internal temp for the same great result every time.
Equipment
- Cast-iron or heavy skillet
- tongs, spatula
- instant-read thermometer
- paper towels
- warm plate
Ingredients
- 1 ribeye or strip steak (10–14 oz, ~1 inch thick)
- 3 eggs 2–3 large eggs
- 1 tbsp beef tallow (or butter/ghee)
- 1 tbsp kosher salt (to taste)
- Optional: black pepper, flaky salt, 1 tablespoon butter for basting
Instructions
- Preheat & fat: Set a cast-iron skillet over medium-high until a drop of water skitters. Add the tallow.
- Prep steak: Pat the steak very dry with paper towels. Salt both sides.
- Sear side one: Lay the steak in the hot fat. Don’t move it. Sear 3–4 minutes until a deep crust forms.
- Flip & finish: Turn the steak; sear 2–4 minutes more. (Optional baste: add a knob of butter and spoon over the crust for 20–30 seconds.)
- Check temp: Target 120–125°F rare, 130–135°F medium-rare, 140–145°F medium. Move the steak to a warm plate and rest 5 minutes.
- Fry eggs in drippings: Lower heat to medium. Keep the fat and browned bits in the pan; add a little more tallow if dry. Crack in 2–3 eggs. Salt lightly. Cook to your style—sunny, basted, or over-easy—about 1–3 minutes. (Baste by spooning hot fat over whites to set the tops.)
- Slice & plate: Slice steak across the grain. Plate eggs first, fan the steak alongside, and spoon warm drippings over everything. Finish with flaky salt if you like.
Notes
Dry surface = better crust. Blot the steak before salting.
– If smoke spikes, lower heat slightly; aim for steady sizzle.
– Pale crust means the pan wasn’t hot or the steak went in wet—preheat longer and dry better next time.
– Steak swaps: sirloin, flat iron, or filet (adjust time; still pull at your target temp).
– Fats: bacon fat or duck fat work; tallow gives the cleanest beefy flavor.
– Egg tips: for lacy edges, keep a bit more fat in the pan; for softer tops, cover 20–30 seconds. Storage
Best fresh. If needed, refrigerate steak and eggs within 2 hours. Eat within 1–2 days. Rewarm steak low and slow (250°F/120°C); fry fresh eggs. Estimated Nutrition (per 1-serving plate; varies by cut)
650–800 kcal; 50–60 g protein; 48–58 g fat; 0–2 g carbs; 1–2 g fiber; 900 mg sodium (with 1 tsp salt). Estimates only.
– If smoke spikes, lower heat slightly; aim for steady sizzle.
– Pale crust means the pan wasn’t hot or the steak went in wet—preheat longer and dry better next time.
– Steak swaps: sirloin, flat iron, or filet (adjust time; still pull at your target temp).
– Fats: bacon fat or duck fat work; tallow gives the cleanest beefy flavor.
– Egg tips: for lacy edges, keep a bit more fat in the pan; for softer tops, cover 20–30 seconds. Storage
Best fresh. If needed, refrigerate steak and eggs within 2 hours. Eat within 1–2 days. Rewarm steak low and slow (250°F/120°C); fry fresh eggs. Estimated Nutrition (per 1-serving plate; varies by cut)
650–800 kcal; 50–60 g protein; 48–58 g fat; 0–2 g carbs; 1–2 g fiber; 900 mg sodium (with 1 tsp salt). Estimates only.