Garlic Butter Steak & Eggs Skillet: A Hearty, Flavor-Packed Meal
If you’re craving a dish that’s equal parts indulgent and satisfying, this Garlic Butter Steak & Eggs Skillet is your answer. Imagine tender, juicy steak medallions seared to perfection, bathed in a fragrant garlic-herb butter, and paired with perfectly cooked eggs. The combination of rich, savory flavors and a touch of spice makes this a breakfast, brunch, or dinner standout. Whether you’re cooking for yourself or impressing guests, this skillet meal is a guaranteed crowd-pleaser.
This recipe is simple yet feels luxurious, thanks to the aromatic rosemary, a kick of chili, and the golden, runny yolks of sunny-side-up eggs. Ready in under 20 minutes, it’s perfect for busy mornings or a cozy evening at home. Let’s dive into how to create this mouthwatering dish from scratch!
Ingredients (Serves 2)
For the Steak:
- 2 high-quality steaks (filet mignon, sirloin, or ribeye), about 6–8 oz each, sliced into 1-inch thick medallions
- 1 ½ tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, finely minced
- 1 tsp red chili flakes (or 1 fresh red chili, finely chopped for a bolder kick)
- 2–3 fresh rosemary sprigs (or substitute with thyme for a slightly different flavor)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Eggs:
- 2–4 large eggs (depending on appetite)
- 1 tbsp unsalted butter or olive oil
- Pinch of sea salt
- Freshly cracked black pepper, to taste
Optional Garnishes:
- Fresh parsley, chopped
- Extra chili flakes for heat
- A sprinkle of flaky sea salt for a gourmet touch
Equipment Needed
- Large cast-iron skillet or heavy-bottomed frying pan
- Tongs for flipping steaks
- Spoon for basting
- Cutting board and sharp knife
- Paper towels for patting steaks dry
Instructions
Step 1: Prepare the Steak
- Pat and Season: Remove the steaks from the fridge 15–20 minutes before cooking to bring them to room temperature—this ensures even cooking. Pat the steaks dry with paper towels to promote a beautiful sear. Slice each steak into thick medallions (about 1-inch thick) for quicker cooking and more surface area for flavor. Generously season both sides with kosher salt and freshly cracked black pepper.
- Heat the Skillet: Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 ½ tablespoons of olive oil and let it heat until it shimmers (but not smokes).
- Sear the Steak: Carefully add the steak medallions to the hot skillet, ensuring they don’t overcrowd the pan. Sear for 2–3 minutes per side for medium-rare (internal temperature of 130–135°F/54–57°C). Adjust cooking time for your preferred doneness: 1–2 minutes for rare, 4–5 minutes for medium, or longer for well-done.
- Add the Flavor Bombs: In the final minute of cooking, reduce the heat to medium. Add 2 tablespoons of unsalted butter, minced garlic, rosemary sprigs, and chili flakes to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the fragrant, garlicky butter for about 30–60 seconds. The aroma will be irresistible! Once done, transfer the steaks to a plate to rest briefly.
Step 2: Cook the Eggs
- Prep the Pan: If the skillet has enough residual butter and oil, you can cook the eggs directly in it for extra flavor. Otherwise, add 1 tablespoon of butter or olive oil and let it melt over medium heat. If you prefer, push the steaks to one side of the skillet to cook everything together.
- Fry the Eggs: Crack 2–4 eggs into the skillet, keeping them spaced apart. Cook for 2–3 minutes until the whites are set but the yolks remain soft and runny (perfect for dipping!). For a firmer yolk, cook an additional minute. Season the eggs lightly with sea salt and black pepper.
- Check for Doneness: If you like your eggs sunny-side up, they’re ready when the whites are opaque. For over-easy eggs, gently flip them and cook for another 30 seconds.
Step 3: Assemble and Serve
- Plate the Dish: Arrange the rested steak medallions on warm plates, spooning the garlic-chili butter from the skillet over the top for extra richness. Place the fried eggs alongside or slightly overlapping the steak for a rustic presentation.
- Garnish: Sprinkle with fresh parsley, a pinch of flaky sea salt, or extra chili flakes for a pop of color and flavor. Serve immediately while everything is hot and the egg yolks are gloriously runny.
Serving Suggestions
This skillet dish is a meal on its own, but you can elevate it with thoughtful sides:
- Crispy Potatoes: Serve with roasted baby potatoes or hash browns to soak up the garlicky butter.
- Fresh Greens: A simple arugula salad with lemon vinaigrette adds a bright, peppery contrast.
- Toasted Bread: A slice of crusty sourdough or a buttery croissant is perfect for mopping up the yolk and sauce.
- Avocado Slices: Add creamy avocado for a modern twist and extra richness.
For a beverage pairing, try a bold coffee or a mimosa for brunch, or a light red wine like Pinot Noir for dinner.
Recipe Variations
- Spicy Kick: Swap chili flakes for a dash of hot sauce or finely diced jalapeño for a different heat profile.
- Herb Swap: If rosemary isn’t your favorite, use fresh thyme, sage, or even oregano for a unique twist.
- Steak Options: Can’t find filet mignon or sirloin? Try ribeye for extra marbling or flank steak for a budget-friendly option (just slice thinly against the grain).
- Egg Style: Prefer scrambled or poached eggs? Both work beautifully with the steak and garlic butter.
- Vegetarian Twist: Replace steak with thick portobello mushroom caps for a meatless version that still packs flavor.
Pro Tips for Success
- Choose Quality Steak: Since this recipe has few ingredients, the steak’s quality makes a big difference. Look for well-marbled cuts from a trusted butcher or grocer.
- Don’t Skip the Rest: Letting the steak rest for 2–3 minutes after cooking keeps it juicy and tender.
- Control the Heat: If the garlic or butter starts to brown too quickly, lower the heat to prevent burning.
- Fresh Herbs Matter: Fresh rosemary or thyme infuses the butter with vibrant flavor—dried herbs won’t have the same impact.
- Cast-Iron is King: A cast-iron skillet retains heat beautifully, giving you that perfect crusty sear.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Keep the steak and eggs separate if possible to maintain texture.
- Reheating: Gently reheat the steak in a skillet over low heat to avoid overcooking. Warm eggs in the same skillet or microwave briefly (though yolks may firm up).
- Freezing: Freezing is not recommended, as the eggs’ texture will suffer, and the steak may lose its tenderness.
Why You’ll Love This Recipe
This Garlic Butter Steak & Eggs Skillet is the ultimate comfort food, blending bold, savory flavors with minimal effort. It’s versatile enough for any time of day, from a hearty breakfast to a romantic dinner. The combination of melt-in-your-mouth steak, silky eggs, and aromatic garlic-herb butter is pure magic. Plus, it’s a one-pan wonder, meaning less cleanup and more time to enjoy your meal!
Nutritional Information (Approximate, Per Serving)
- Calories: 550–600 kcal
- Protein: 40g
- Fat: 45g
- Carbohydrates: 2g
- (Note: Values vary based on steak cut, egg quantity, and butter usage. Consult a nutrition calculator for precision.)
