Garlic Butter Steak & Eggs Skillet
A luxurious yet simple breakfast of seared steak medallions and perfectly fried eggs, all brought together by a rich garlic butter sauce.
Servings 2 servings
Calories 600kcal
Ingredients
For the Steak
- 2 pieces filet mignon or sirloin steaks (cut into thick medallions) Filet is more tender, but sirloin is budget-friendly.
- 1 tbsp olive oil For that initial gorgeous sear.
- 2 tbsp unsalted butter For the rich garlic butter sauce.
- 3 cloves garlic, minced Fresh is best for maximum flavor.
- 1 tsp chili flakes or finely chopped red chilies Adds a touch of heat.
- 2 sprigs fresh rosemary or thyme Use what you have on hand.
- 1 pinch salt To taste.
- 1 pinch freshly cracked black pepper To taste.
For the Eggs
- 2 large eggs Farm-fresh for the best results.
- 1 tbsp butter or olive oil For frying the eggs.
Optional Garnishes
- 1 sprinkle chili flakes For an extra kick.
- 1 sprig fresh rosemary To enhance presentation.
Instructions
Preparation
- Pat steak medallions dry and season both sides generously with salt and pepper.
Cooking the Steak
- Heat olive oil in a heavy skillet over medium-high heat.
- When the oil is shimmering, add the steak medallions and sear for about 2–3 minutes per side for medium-rare.
- Add the butter, garlic, rosemary (or thyme), and chilies when the steaks are almost done.
- Spoon the buttery mixture over the steaks for about a minute.
Cooking the Eggs
- Set the steak aside and keep warm under foil.
- Add more butter or olive oil to the pan if necessary.
- Crack in the eggs and fry sunny-side-up until whites are set and yolks are runny.
Serving
- Plate the steak, add the eggs, and drizzle with garlic butter from the pan.
- Garnish with rosemary or chili flakes, if desired.
Notes
Serve right away for best results. If you have leftovers, refrigerate steak and eggs in airtight containers and reheat gently.
