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Start the day just right with steak and eggs, a hearty restaurant-style breakfast or brunch you can easily make at home. Juicy seared steaks pair with crispy roasted Parmesan potatoes and buttery eggs, topped with a drizzle of pesto or salsa. It’s a flavor-packed combination that feels indulgent but comes together with simple ingredients. This meal is ideal for weekends, brunch or any morning that calls for something special and satisfying to give you plenty of energy for the day ahead.
Steak and eggs combines seared steak, buttery eggs and crispy Parmesan potatoes for a rich and satisfying breakfast or brunch packed with comfort and flavor.
More breakfast ideas include banana Nutella muffins, a fried egg sandwich, breakfast burritos, breakfast tacos, and pretty blue spirulina smoothie bowls.
Why You’ll Love It
Rich flavor: Juicy steak, garlicky potatoes and buttery eggs create a perfect balance of textures and taste.
Versatile: Works for breakfast, brunch or even dinner when you want something hearty.
Easy prep: Everything cooks in simple steps using common kitchen tools.
Customizable: Add pesto, salsa or your favorite sauce for extra flair.
Restaurant quality: Impress guests or treat yourself to a high-end meal at home.
Steak and Eggs Breakfast Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Baby potatoes: Roasted with olive oil, garlic and Parmesan for crispy flavorful bites. I recommend baby gold or red potatoes for the best flavor.
Olive oil: Helps the potatoes brown beautifully in the oven.
Minced garlic: Adds savory depth and aroma to the potatoes.
Parmesan cheese: Creates a golden crust with salty richness.
Italian seasoning: Brings subtle herbs that complement the steak and eggs.
Steaks: Ribeye, sirloin or New York strip steak work best for tender flavorful results. Thin steaks cook faster.
Butter: Used for searing, basting and cooking the eggs for richness.
Eggs: Cooked to your liking to complete the meal with protein and flavor.
Salt and black pepper: Simple seasonings to add flavor to this delicious breakfast.
Pesto or salsa: Pesto adds brightness and a touch of freshness. Salsa adds a fresh spicy contrast to the rich steak and eggs. If using pesto, green pesto is the classic option although you could try pesto rosso. If using salsa, my tomatillo red chili salsa is really good.
Fresh parsley: Offers a pop of color and a mild herbal finish.
Fresh tomatoes: Brings balance and freshness to the plate.
How to Make Steak and Eggs with Parmesan Potatoes
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Roast the potatoes: Toss the potatoes with oil, garlic, Parmesan and seasoning. Spread evenly on a baking sheet and roast until crisp and golden.
Season the steaks: Pat steaks dry with paper towels and season on both sides.
Sear the steaks: Heat butter in a cast iron skillet and sear steak on both sides, cooking steak until medium rare or done to your preference. The cook time depends on steak thickness, skillet temperature and your preferred doneness.
Baste the steaks: Add a little butter and spoon it over the steaks for added flavor. It’s important the steak rests for a few minutes while you make the eggs.
Cook the eggs: Melt butter in the same skillet and cook eggs to your liking.
Assemble the meal: Slice steak or leave it whole. Serve steaks with fried eggs and roasted potatoes. Add pesto or salsa and garnish with parsley and tomatoes. This dish is best served immediately.
Substitutions and Variations
Cheese swap: Use Pecorino Romano or Asiago instead of Parmesan.
Different sauce: Try chimichurri or a herb sauce. More ideas include a spicy mayo, your favorite hot sauce or spicy aioli in place of pesto.
Cooking oil: Olive oil, avocado oil or canola oil work in this recipe.
Spice it up: If you like a spicy kick, sprinkle red pepper flakes on the potatoes before roasting.
Add lemon juice: Add a squeeze of lemon to the pesto for extra brightness.
Vegetable addition: Add spinach, mushrooms or peppers for extra nutrition.
Eggs: For extra richness, stir a little pesto into your eggs while cooking. You can make scrambled eggs or poached eggs instead if you’d rather have those than fried.
Serving Suggestions
With coffee: Enjoy a pistachio latte, bulletproof coffee or iced gingerbread latte.
With something sweet: Bisquick banana muffins would make a nice contrast. Grape salad is good with this eggs and steak breakfast too.
With another savory item: Add some crispy bacon to the plate, or sourdough bread slices to soak up the pesto and butter.
How to Store Steak and Eggs
Store: Store leftover steak and eggs in an airtight container in the refrigerator for up to 3 days.
Freeze: This isn’t suitable for freezing since the eggs lose their texture.
Reheat: Warm the potatoes in the oven and the steak and eggs gently in a skillet.
Top Tips
Room temperature steaks: Let them sit out before cooking for an even sear.
Avoid crowding: Give the steaks space in the pan so they brown properly.
Best skillet: I love using a cast iron skillet, but a nonstick skillet or stainless steel skillet with a good splash of oil would work too.
Perfect potatoes: If the potatoes brown too quickly, move them to a lower rack in the oven.
Rest before slicing: Keeps the meat juicy and tender.
Reuse leftovers: Turn extra potatoes into corned beef hash or a breakfast hash the following day.
Best Ever Steak and Eggs FAQs
Yes, pan-fry them in olive oil over medium heat until golden brown and crisp.
Yes, sear it quickly over a medium high heat and make sure it rests before serving. Skirt steak works too, or maybe try hanger steak.
You can roast the potatoes ahead and reheat them in the oven at 400°F for ten minutes. Cook the steak and eggs fresh for best flavor.
Breakfast Steak and Eggs Recipe
Steak and Eggs
Equipment
- Cast Iron Skillet or Heavy Frying Pan
Ingredients
- 1 Pound baby potatoes, quartered
- 2 Tablespoons olive oil
- 1 Tablespoon garlic, minced
- ¼ Cup Parmesan cheese, freshly shredded
- 1 Teaspoon Italian seasoning, or your favorite seasoning blend
- 2 steaks, 8 to 12 Ounces each, ribeye, sirloin or New York strip
- 1 to 2 Teaspoons steak seasoning, optional
- 4 Tablespoons butter
- 4 eggs, large
- salt and black pepper, to taste
To Serve
- 2 Tablespoons pesto or salsa, optional
- fresh parsley, chopped
- fresh tomatoes, halved or quartered depending on size, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
Roast the Potatoes
- In a mixing bowl, toss the quartered potatoes with olive oil, minced garlic, Parmesan, Italian seasoning, salt, and pepper until evenly coated.
- Spread them on the prepared baking sheet in a single layer and roast for 25 to 30 minutes, tossing halfway through, until crispy and golden brown.
Cook the Steak
- While the potatoes roast, pat the steaks dry with paper towels. Season both sides generously with steak seasoning, salt, and pepper.
- Heat a cast iron skillet over medium-high heat. Add 2 tablespoons of butter.
- When melted and sizzling, place the steaks in the skillet and sear for 3 to 4 minutes per side, depending on thickness, until they reach your desired doneness.
- Reduce the heat slightly and add 1 more tablespoon of butter. Spoon the melted butter over the steaks for extra flavor.
- Transfer the steaks to a plate and let them rest for 5 minutes to retain their juices.
Fry the Eggs
- In the same skillet, melt the remaining tablespoon of butter over medium heat.
- Crack in the eggs and cook them to your liking – sunny-side-up, over-easy or scrambled – seasoning with a little salt and pepper.
Assemble and Serve
- Plate the steaks with the eggs and roasted potatoes on the side. Add tomatoes if using.
- Drizzle each steak with pesto or salsa and sprinkle fresh parsley over everything for a beautiful, flavorful finish.
Notes
Avoid crowding: Give the steaks space in the pan so they brown properly.
Best skillet: I love using a cast iron skillet, but a nonstick skillet or stainless steel skillet with a good splash of oil would work too.
Perfect potatoes: If the potatoes brown too quickly, move them to a lower rack in the oven.
Rest before slicing: Keeps the meat juicy and tender.
Reuse leftovers: Turn extra potatoes into corned beef hash or a breakfast hash the following day.
Nutrition
When you’re craving a hearty breakfast, juicy steak and eggs is the ultimate choice. The mix of tender steak, golden potatoes and buttery eggs delivers balance and flavor in every bite. Whether you’re cooking for two or treating yourself, this meal feels special yet simple to prepare. You don’t have to be a classically trained chef to create the most delicious steak and eggs breakfast.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
