Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Steak and Eggs with Garlic Parsley Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 37 reviews

This classic Steak and Eggs recipe features a perfectly seared bone-in ribeye paired with softly cooked eggs and a vibrant garlic parsley sauce. Ideal for a hearty breakfast or brunch, the dish combines rich flavors and a simple preparation for a satisfying meal in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

For the Steak and Eggs

  • 8 ounces bone-in ribeye steak (or t-bone, sirloin, New York strip, porterhouse)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 large eggs

For the Garlic Parsley Sauce

  • ½ cup extra virgin olive oil
  • ¾ cup parsley leaves
  • 2 cloves garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  1. Room temperature steak: Take the steak out of the fridge and pat it dry with paper towels. Season the steak generously with kosher salt and freshly ground black pepper, then set it aside for 20 minutes to come to room temperature. This ensures even cooking.
  2. Cook the steak: In a large 12-inch cast iron skillet over medium-high heat, melt the butter and heat the olive oil until shimmering. Add the steak to the hot skillet and cook for about 3 to 4 minutes on each side, or until a rich brown crust forms.
  3. Cook the eggs: Push the steak to one side of the skillet and reduce the heat to medium-low. Crack the eggs carefully into a cup and then gently slide them into the skillet, taking care not to break the yolks. Season with salt and pepper.
  4. Cover: When the egg whites begin to set, cover the skillet with a lid and cook for 2 to 3 minutes or until the eggs are cooked to your preference. Meanwhile, check the steak’s internal temperature with an instant-read thermometer aiming for 130˚F to 135˚F for medium-rare.
  5. Rest the steak: Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5 minutes to allow juices to redistribute, ensuring a tender and juicy bite.
  6. Make the sauce: While the steak rests, combine the extra virgin olive oil, parsley leaves, garlic cloves, red wine vinegar, lemon juice, salt, and freshly ground black pepper in a blender. Pulse until well combined and slightly emulsified to create a fresh garlic parsley sauce.
  7. Finish and serve: Slice the rested steak against the grain and plate alongside the cooked eggs. Drizzle generously with the garlic parsley sauce and serve immediately for a flavorful and elegant meal.

Notes

  • For best results, use a cast iron skillet to get a great sear on the steak.
  • Allowing the steak to come to room temperature before cooking helps it cook evenly.
  • Use an instant-read thermometer to ensure perfect steak doneness.
  • The garlic parsley sauce can be made ahead and stored in the refrigerator for up to 2 days.
  • Adjust seasoning in the sauce to your taste preference.
  • Serve with crusty bread or roasted potatoes for a complete meal.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/steak-and-eggs-with-garlic-parsley-sauce-recipe/