Juicy seared steak paired with fluffy scrambled eggs makes a delicious, satisfying breakfast that’s ready in about 20 minutes. This Steak and Scrambled Eggs recipe looks and tastes like something from a restaurant, but it’s surprisingly simple to prepare and full of flavor.
I’ve often ordered steak and eggs at restaurants only to find the steak underseasoned or the eggs bland. This recipe fixes those problems: the steak is well seasoned and seared, while a touch of chicken bouillon powder and cream gives the scrambled eggs more depth and a silky texture.
This savory breakfast will leave you satisfied and energized for the morning. If you enjoy hearty breakfast dishes, this one is a great choice for busy weekdays or a leisurely weekend morning. It also works well if you have leftover steak—just reheat the meat and cook fresh eggs.
For anyone who likes steak, this dish pairs well with roasted potatoes, hash browns, or a simple side of sautéed vegetables. A light sauce or gravy on the side is optional if you want extra richness.
Steak and Scrambled Eggs Recipe
This recipe is high in protein, low in carbs, and loaded with flavor. The method is straightforward: season and sear the steak for a flavorful crust, then cook soft scrambled eggs slowly so they stay creamy. Adding a little heavy cream and chicken bouillon powder to the eggs makes them more luxurious and savory.
If you already have cooked steak, this recipe is a great way to use leftovers and reduce waste. Reheat the steak gently and prepare the eggs fresh for a quick, satisfying meal.
Ingredients Needed
Simple, readily available ingredients are all you need.
Notes on key ingredients:
- Steak: Ribeye works great, but other cuts like flank, top sirloin, New York strip, or hanger steak are suitable.
- Eggs: Use large eggs for the best results. If using smaller eggs, add one or two more.
- Heavy cream: Helps make the eggs light and creamy—recommended.
- Seasonings: Salt, black pepper, garlic powder, and thyme for the steak; a small amount of chicken bouillon powder and a pinch of salt and pepper for the eggs enhance flavor.
See the recipe card below for full ingredient amounts and measurements.
Recipe Variations
- Different egg styles: Serve the steak with over-easy, fried, or boiled eggs instead of scrambled eggs.
- Add potatoes: Roast potatoes or hash browns are excellent sides.
- Sauces: Serve with gravy, hollandaise, or another favorite sauce on the side.
- Vegetables: Add sautéed mushrooms, bell peppers, or onions to round out the plate.
Substitutions
- Steak: Use any preferred cut, such as flank, top sirloin, New York strip, filet, or chuck.
- Heavy cream: Substitute with an equal amount of half-and-half if needed.
- Oil: Olive oil is ideal; neutral oils like canola or vegetable also work.
- Dried herbs: Swap thyme for oregano, rosemary, or sage.
- Chives: Green onions are a fine substitute for garnish.
How To Make Steak and Scrambled Eggs
Step 1: Pat and season the steaks
Step 2: Sear the steak
Heat a skillet (cast iron preferred) over medium-high heat until very hot. Add olive oil, then sear the steaks 2–3 minutes per side for medium-rare, or cook to your preferred doneness. Cover the steak and let it rest while you make the eggs.
Step 3: Cook the scrambled eggs
Whisk eggs with heavy cream, water, chicken bouillon powder, salt, and pepper in a bowl. Heat a nonstick skillet over medium heat and melt the butter. Add the egg mixture and cook slowly, stirring occasionally, until soft curds form—about 3–5 minutes. Remove from heat just before they’re fully set to keep them creamy. Garnish with chopped chives or green onions and a crack of black pepper.
Step 4: Slice and serve
If you have time, let the steak come closer to room temperature before cooking for a more even cook. If you’re short on time, the recipe will still deliver great results straight from the refrigerator.
Tips For Perfect Steak and Scrambled Eggs
- Use a nonstick pan and a rubber spatula for the eggs so you can gently lift and fold them without breaking the curds.
- Leftover steak reheats well on the stovetop or in the oven; avoid the microwave if you want the best texture. Eggs are best fresh but can be gently reheated if necessary.
- Remove the steak from heat slightly before it reaches target doneness because it will continue to cook while resting.
Steak Temperature Cooking Guide
Check the steak’s internal temperature in the thickest part for doneness. Remember that the edges will be more done than the center.
- Rare: 125–130°F — very tender and red in the center.
- Medium Rare: 130–140°F — pink with a red center.
- Medium: 140–150°F — warm pink center.
- Medium Well: 150–160°F — slight pink, mostly cooked through.
- Well: 160°F+ — fully cooked with no pink.
Note: The USDA recommends cooking steaks to 145°F and resting for at least 3 minutes before serving.
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Steak and Scrambled Eggs
Ingredients
Steak
- 2 ribeye steaks (about 8 ounces each)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 2 tablespoons olive oil
Scrambled Eggs
- 8 large eggs
- 2 tablespoons heavy cream
- 2 tablespoons water
- ⅛ teaspoon salt
- 1 teaspoon chicken bouillon powder
- ⅛ teaspoon black pepper
- 3 tablespoons unsalted butter
Garnish
- Fresh chopped chives or green onions (optional)
Instructions
- Pat the steaks dry with paper towels. Season both sides with salt, pepper, garlic powder, and thyme.
- Heat a skillet (preferably cast iron) over medium-high heat until very hot. Add olive oil, add the steaks, and cook about 3 minutes per side for medium-rare or until desired doneness. Cover with foil to keep warm while you cook the eggs.
- In a large bowl, whisk eggs with heavy cream, water, salt, chicken bouillon powder, and pepper.
- Heat another skillet over medium heat and melt the butter. Add the egg mixture and cook, stirring occasionally, until soft curds form—about 3–5 minutes. Remove from heat while still slightly soft to avoid overcooking.
- Garnish the eggs with chives or green onions and a crack of black pepper if desired. Slice the steak against the grain and serve.
Notes
1. You can substitute ribeye with other steak cuts if preferred.
2. Patting the steaks dry before seasoning helps create a better sear—don’t skip it.
3. Make sure the pan is hot before adding the steak so it sears instead of stews.
Nutrition
Carbohydrates: 1 g |
Protein: 34 g |
Fat: 43 g